Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup packed light brown sugar
- 2 large eggs
- 1/2 cup molasses
- 1/2 cup brewed sencha green tea
- 1/2 cup buttermilk
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Sifter
- Wire rack
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. Sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt in a medium bowl.
3. In a large bowl, cream together the butter and brown sugar with an electric mixer until light and fluffy.
4. Beat in the eggs one at a time, then add the molasses and mix until combined.
5. Slowly add the dry ingredients to the wet ingredients in three batches, alternating with the sencha green tea and buttermilk.
6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 320
Fat: 11g
Carbohydrates: 51g
Protein: 4g
Substitutions for Ingredients
- Coconut oil can be used in place of butter
- Maple syrup can be used in place of molasses
- Coconut milk can be used in place of buttermilk
Variations:
- Add 1/2 cup of chopped pecans or walnuts to the batter
- Add 1/2 cup of raisins or dried cranberries to the batter
- Add 1/4 cup of cocoa powder to the batter for a chocolate version
Tips and Tricks:
- Make sure all of your ingredients are at room temperature before beginning
- Make sure to sift the dry ingredients together to ensure a light and fluffy cake
- Let the cake 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 a 350°F oven for 10 minutes before serving.
Presentation Ideas:
- Dust the cake with powdered sugar
- Serve with a dollop of whipped cream
- Serve with a scoop of ice cream
Garnishes:
- Candied ginger
- Chopped nuts
- Chopped dried fruit
Pairings:
- Sencha green tea
- Spiced rum
- Vanilla ice cream
Suggested Side Dishes:
- Roasted vegetables
- Grilled fruit
- Roasted potatoes
Troubleshooting Advice:
- If the cake is too dry, add a tablespoon of buttermilk to the batter
- If the cake is too moist, add a tablespoon of flour to the batter
Food Safety Advice:
- Make sure all ingredients are fresh and not expired
- Make sure all utensils and equipment are clean and sanitized
- Store the cake in an airtight container at room temperature
Food History:
Gingerbread has been around since the Middle Ages, when it was made with honey and spices. The addition of sencha green tea to this recipe is a modern twist on the traditional gingerbread cake.
Flavor Profiles:
This cake has a sweet and spicy flavor, with notes of molasses, cinnamon, and ginger. The sencha green tea adds a subtle earthy flavor.
Serving Suggestions:
This cake is best served warm with a dollop of whipped cream or a scoop of ice cream.
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Region: Japanese