Green Tea Cakes

Clearing up the mess inside my bag, I spotted a tear-out from the Metro (free daily newspaper). It was a simple recipe I quite fancied trying which just slipped out of my mind. Green Tea Cakes.

This occured months ago, prior to me adopting the paleo lifestyle.  I have a treat very occasionally so I reckoned this will be it. I used:

125g salted butter
3 tbsps honey
3 egg whites
2 tbsps caster sugar
150g ground almonds
green tea powder  (3 bags of Clipper, see note)
40g rice flour
sesame seeds

Make a beurre noisette – butter in pan, on heat, until the butter solids just turn ever so slightly golden. Take off the heat right away to cool.  The solids will continue to brown with the residual heat. Add the honey to loosen it up a bit. Stir and taste: just like salted caramel HEAVEN!!! Set aside.

Hand-whip the egg whites then gradually add the sugar when a decent foam has formed. Maybe until just before soft peak. Fold in the ground almonds, tea and the beurre noisette. Then mix in the flour.  Rest in the fridge for a bit while you pre-heat the oven to 160C.  Spoon into moulded trays and sprinkle sesame seeds on top. Bake for 20 minutes. Cool and eat. Enjoy. 😀

NB1. The original recipe calls for matcha tea powder. It actually makes the cakes look very green. In this case it’s just a super-pale green.

NB2. I partially substituted the sugar with honey.  Actually if I used honey altogether, it wouldn’t have had made a difference. Mix all the honey in the butter and not put any sugar in your whisked egg whites. More paleo-friendly. Also, the original recipe called for plain flour.  I used rice flour for a gluten-free treat.

NB3. A mixture of black and white sesame seeds will make the cakes prettier.  😀