Grease a deep 20cm (8\") cake tin and line base with
Beat 1 tablespoon of butter with the cup sugar, add well-beaten egg, cup milk, and a little vanilla essence. Stir in plain flour with the baking powder. Bake in a well-buttered sandwich tin, about 20 minutes, in a moderate oven. See Note *
Topping Directions: Mix the cinnamon, sugar and desiccated cocoanut.
When cake is cooked, turn out, and while hot spread with butter and sprinkle with cinnamon mixture on top.
Note: *Moderate oven: 180\u00b0C or 170\u00b0C fan-forced.
Sift the flour, powdered tea and salt into a bowl.<
deep 8-inch round cake pan and line the bottom
nch cookie cutter, cut out cookies and place 1 inch apart
Preheat oven to 325. Grease loaf pan or bunt pan. In bowl stir flour and salt.
In a separate bowl beat butter, sugar, tea leaves and vanilla until light and fluffy and the scent of the leaves emerge. Add eggs one at a time, beating well after each. Gradually add flour mixture in 3 parts beating until combined, scraping down sides as necessary. Bake for 1 hour.
To prepare glaze; in a small sauce pan bring 3/4 c water to boil then seep 4 tea bags for 5 minutes then add 2 c powdered sugar. When cake has fully cooled drizzle glaze over it.
deep 8-inch round cake pan with parchment paper.
alt.
Sift together the tea and flour and add to
Preheat oven to 350 degrees. Using solid shortening or margarine, grease and flour a Bundt pan. In large bowl, blend first 8 ingredients. Beat 2 minutes at high speed. Pour into prepared pan.
Bake 50 to 60 minutes or until toothpick comes out clean when inserted into center of cake. Cool upright in pan 15 minutes. Turn out onto serving plate. Spoon the glaze over the cake and sprinkle with nuts.
Heat oven to 375 degrees.
Mix dry cake mix, pumpkin and chocolate chips together in mixing bowl.
Spoon batter in rounded drops onto baking sheet and bake 16-20 minutes The larger the spoonful, the longer it will take to cook. The cookies will be cake like.
This also makes a good bundt cake and since there is no oil or eggs like other cakes, it's lower in fat.
Combine boiling water and tea leaves in a bowl; allow
Mix by hand until moistened.
Drop onto ungreased cookie sheet.
Bake at 350\u00b0 for 8 to 12 minutes (8 minutes for soft cookies or 12 minutes for crisp cookies).
Remove immediately from sheet and cool.
Flatten as you drop on sheet for a \"tea cake.\"
ore.
Mix flour, green tea powder, and salt together in
an.
to prepare CAKE:
combine cake mix,eggs, 1 1
up white sugar, water, green tea powder, and vanilla extract. Beat
rovide more fudgy chewy cookies).
Cool cookies on baking sheet for
Beat margarine at medium speed with a mixer until creamy.
Add cake mix, eggs and water, beating until blended.
Stir in brickle chips and pecans.
Drop cookies by tablespoon onto ungreased cookie sheet.
Bake at 350\u00b0 for 12 to 15 minutes until edges are brown.
Makes 48 cookies.
ngel food pan.
Place tea bags into a measuring cup
n large bowl, combine all cake ingredients, beat on low speed
Preheat the oven to 220 degrees Celcius.
Mix eggs, sugar, butter and / or oil and the hot tea using a hand mixer for about 5-6 minutes.
Pour the batter into a tin / mould; it should have a consistency of sour cream.
Bake for 35 minutes.