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ALMOND CAKE WITH A GREEN TEA AND HONEY GLAZE

June 17, 2016

|HamTowneSpicery.com

Feature Recipe Of the Week 6/18/16

 

 CLICK HERE TO PRINT OR DOWN LOAD RECIPE

 

Here is a delightfully  light and moist cake using the wonderful flavors of almond and honey.   Green Tea is added to the honey to make a glaze for the cake  topping that is slightly sweet,  with just has a hint of the tea flavor.  The result is a light, non-gooey glaze  that is absorbed into the cake and that goes perfectly with the  almond .  One taste of this cake and you will agree - it is  irresistible.  What an amazing way to use Green Tea!

 

Ingredients:

1/2 cup butter (room temperature)

1/2 cup white sugar

2 oz Almond Paste (cut up into small chunks)

3 egg yolks

3 egg whites

2 tsp vanilla extract

2 tsp almond extract

1/2 cup cake flour

1 tsp baking powder

1/2 cup concentrated Green Tea (6 - 8 tea bags brewed in hot - not boiling - water)

3 Tblspns honey

 

Directions:

Preheat oven to 350 degrees.  Grease a 9x2 inch round pan or an 8x8 inch square pan.  Cream butter and sugar until light and fluffy.  Add the egg yolks, one at a time,  beating until the mixture is pale and fluffy.  Add the vanilla and almond extracts,  and then the almond paste. Beat until well combined.  In a separate, clean and dry bowl, beat the egg whites until stiff peaks form.   Combine the cake flour and baking powder in a another  bowl. 

 

Fold the egg whites and flour mixture (alternating - first egg whites, then flour) into the butter/sugar mixture.  Be careful not to over stir.    Pour the combined batter into the prepared cake pan and bake for 30 minutes or until a knife inserted into the middle comes out clean.  Let the cake sit for 10 minutes after you remove it from the oven.  Invert the cake onto the serving plate.   Poke holes into the top of the cake with a toothpick.  Make the glaze by placing the Green Tea and honey in a saucepan and heating until the honey is dissolved.  Pour the glaze over the cake and let it sit for about 20 minutes before serving. 

 

 

 

 

 

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