INGREDIENTS:
2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/4 cup loose green tea leaves, finely ground
1/4 cup finely chopped candied ginger
Grated rind of 1 lemon
4 eggs
1 cup sugar
3/4 cup mildly fruity olive oil or canola oil
2 tablespoons fresh lemon juice
2 teaspoons vanilla extract
You will need an ice cream maker for this recipe. Any green tea, whether finely powdered or whole leaf, can be used. The recipe has a slight green hue. Position a baking rack in the lower third of the oven. Preheat the oven to 350 degrees. Lightly oil a 9-by-5-inch loaf pan or spray with baking spray, then line with parchment paper. In a large bowl sift together the flour, ginger, baking powder, salt and baking soda. Stir in the green tea, candied ginger and lemon zest. Set aside. In a food processor fitted with the metal blade, break the eggs. Beat until they are light in color and frothy, about 1 minute. With the motor running, slowly add the sugar through the feed tube in 3 stages, allowing about 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 onto the egg mixture with the motor running. Remove the processor top and add the dry ingredients, all at once. Pulse until the mixture is just blended. Scrape the batter into the prepared pan. Bake until a knife inserted in the center comes out clean, about 50 to 55 minutes. Remove the pan from the oven and let the bread rest for at least 30 minutes on a cooling rack. When cool, remove the bread from the pan and wrap it tightly in plastic wrap.To serve, slice using a serrated knife. |
