Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup Kukicha tea, brewed and cooled
- 1/2 cup buttermilk
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Whisk
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Beat in the vanilla extract.
6. Add the flour mixture and Kukicha tea alternately to the butter mixture, beginning and ending with the flour mixture.
7. Add the buttermilk and mix until just combined.
8. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Temperature: 350 degrees F
Serving Size: 8-10
Nutritional Information: Not available
Substitutions for Ingredients
- Unsalted butter can be substituted with salted butter, but reduce the amount of salt in the recipe.
- Kukicha tea can be substituted with any other type of tea.
- Buttermilk can be substituted with regular milk.
Variations:
- Add 1/2 cup of chopped nuts or dried fruit to the batter for added flavor and texture.
- Substitute the Kukicha tea with other types of tea for a different flavor.
Tips and Tricks:
- Make sure the butter is softened before adding it to the mixture.
- Be careful not to overmix the batter.
- Allow the cake to cool completely before serving.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in the oven at 350 degrees F for 5-10 minutes.
Presentation Ideas:
- Dust the cake with powdered sugar before serving.
- Serve the cake with a dollop of whipped cream or ice cream.
- Garnish the cake with fresh berries or a sprinkle of chopped nuts.
Garnishes:
- Powdered sugar
- Fresh berries
- Chopped nuts
Pairings:
- Kukicha tea
- Whipped cream
- Ice cream
Suggested Side Dishes:
- Fresh fruit
- Yogurt
- Granola
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of buttermilk to the batter.
- If the cake is too dense, add a few tablespoons of Kukicha tea to the batter.
Food Safety Advice:
- Store the cake in an airtight container at room temperature for up to 3 days.
- Refrigerate any leftovers and consume within 5 days.
Food History:
Kukicha tea is a type of Japanese green tea made from the stems, stalks, and twigs of the tea plant. It has a mild, nutty flavor and is often used in desserts.
Flavor Profiles:
Kukicha tea has a mild, nutty flavor with hints of sweetness.
Serving Suggestions:
- Serve the cake with a cup of Kukicha tea.
- Serve the cake with a scoop of ice cream or whipped cream.
Related Categories
Cooking Method: N/A
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Region: Japanese