Whenever we visit the UK we make sure that we visit our favorite Asian restaurant – Wagamama.
|It is restaurant chain with headquarters in the UK, serving pan-Asian food (mostly Japanese) in the style of a modern Japanese Ramen bar.
There you are seated on long tables and join other customers.
We love the food there so much that my husband bought me one of their cookbooks. I have tried a few recipes from there and have truly loved them. I thought for a change that I will try making one of their desserts especially the Green Tea Cake. It was really lovely! I especially love the Green Tea infused-sour cream sauce that went with the cake.
However, when we ate there recently and I asked if they still make the Green Tea Cake, they said, they have stopped serving it about 3 years ago…what a shame. Thankfully, I still got the recipe from the book. It is Wagamama’s Green Tea Drizzle Cake. I note my adjustments to the recipe. I have adapted American measurements here to avoid confusion. The other changes were really very minor and only due to the fact that I didn’t have a hand-held electric beater/whisk to do it so I had to skip the whipping of the batter on top of simmering water. Feel free to do so if you want to. I just whisked it on a stand mixer and I believe I still achieved the desired result. I also lowered the time of baking because the recommended 30 minutes, at least based on my experience, seems quite long and dried the cake the first time I made it.
Without further ado, here’s the delicious Green Tea Drizzle Cake with Green Tea infused Sour Cream Sauce.
1 cup plain flour
1 Tablespoon Green Tea powder – I used Matcha Green Tea
1/2 teaspoon baking powder
1 cup caster or super-fine Sugar
6 Tablespoons Butter, melted and cooled
Crème fraîche or Sour Cream, to serve (I used an 8 oz tub)
For the Green Tea Syrup:
2 Tablespoons Green Tea leaves (I brewed it for 2 mins)
1/2 cup boiling water
2/3 cup (up to 3/4 cup or to taste) caster or super-fine sugar
Preheat the oven to 180° C /350°F /Gas 4. Grease a 20cm (8in) round cake tin and base-line with greaseproof paper. You may have to use greaseproof paper for easier removal.
Sift the flour, green tea powder (if using) and baking powder into a large bowl.
Put the sugar and eggs into a large heatproof bowl over a pan of barely simmering water.
Using an electric whisk, beat the sugar and eggs for 2-3 minutes until the mixture trebles in volume, lightens in colour and is the consistency of lightly whipped cream.
As mentioned, I didn’t do the above exactly as stated because I didn’t have a handheld beater so I just whisked the sugar and eggs in a stand mixer for about 3-4 minutes or until the mixture has trebled in volume.
Sift in flour mixture and drizzle the melted butter down the side of the bowl, then gently fold in until incorporated. The mixture should not be beaten or over-worked. Pour into the prepared tin.
Bake on the bottom shelf of the oven for 25-30 minutes, or until the cake is golden and firm to touch and coming away from the side of the tin. A skewer inserted into the centre should come out clean.
I think 30 minutes is too long – for the cake may dry too much so depending on your oven temp you may need to adjust this. Mine was perfect at 25 minutes. Yours could be less or more so just watch out.
While the cake is cooking, make the green tea syrup.
Stir the green tea leaves into the boiling water and leave to stand for 2-3 minutes to create a strong infusion. I brewed mine for 2 minutes. Strain the tea into a small pan with the sugar and set over a very low heat until the sugar has completely dissolved.
Increase the heat and boil rapidly for 5 minutes until you have a light syrup. Remove 3-4 tablespoons of the syrup and set aside to cool. Keep the rest of the syrup warm while the cake is cooking.
As soon as the cake is cooked, remove from the oven but leave in the tin for a few minutes to cool slightly. I let it cool for about 2-3 minutes (and not longer).
Skewer the cake surface and drizzle the warm syrup slowly and evenly over the top of the cake. Allow the syrup to be fully absorbed by the cake to ensure moistness.
Leave to cool in the tin. Mix the cooled reserved syrup with the crème fraîche (or sour cream), then cover and chill.
Remove the cake from the tin and peel away the greaseproof paper. Serve with a dollop of green-tea-spiked crème fraîche or sour cream. An 8 oz tub of Sour Cream mixed with about 3 Tablespoons of the reserved syrup is perfect for me. Adjust it to your taste preference. Enjoy with your favorite cup of tea. 🙂
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