Finely ground green tea stirred into the batter adds color to this mildly sweet tea bread.
Slices of the ginger-scented loaf are delicious alone, spread with marmalade or apricot jam, or made into tea sandwiches with cream cheese and preserves. Pulverize tea leaves in a coffee grinder or buy finely ground green tea, which produces a brighter green.
See other related recipes in Cooking with Tea.
Yield: One 9-by-5-inch loaf
Cooking time: 20 minutes, plus baking and cooling times
Shelf life: at least 3 days
2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon salt
¼ teaspoon baking soda
¼ cup green tea leaves, such as sencha, finely ground
¼ cup finely chopped candied ginger
zest of 1 lemon, finely chopped
4 large eggs
1 cup superfine sugar
¾ cup mildly fruity olive oil or canola oil
2 tablespoons freshly squeezed lemon juice
2 teaspoons vanilla extract
- Position a baking rack in the lower third of the oven. Heat to 350 F. Lightly oil a 9-by-5-inch loaf pan and line with parchment.
- In a bowl, sift together the flour, ginger, baking powder, salt and baking soda. Stir in the green tea, candied ginger and lemon zest and set aside.
- In the jar of a food processor, beat the eggs until light in color and frothy, about 1 minute. With the motor running, slowly add the sugar through the feed tube in 3 stages, allowing 30 seconds between each addition. In a small glass measuring cup, combine the oil, lemon juice and vanilla. Drizzle the mixture through the feed tube, with the motor running, into the egg mixture.
- Remove the processor top and add the dry ingredients all at once. Pulse until the mixture is just blended. Scrape into the prepared pan. Bake until a knife inserted in the center comes out clean, 50 to 55 minutes. Remove from the oven and cool on a rack for at least 30 minutes. When cool, remove from the pan and wrap tightly in plastic wrap.