Tea-infused desserts

Tea-infused Desserts

Embrace the winter vibes and enjoy an afternoon tea with your loved ones. ☕


These delicious cake recipes, using Matcha and our signature Chai blend, will tantalise your taste buds and lift your spirits.

Let’s get baking!

Matcha Cake With Vanilla Buttercream

Cake ingredients:

  • 2 ¾ cup all purpose flour, spooned and leveled

  • 3 teapoons baking powder

  • ¼ teaspoon salt

  • 2 ½ tablespoon NEMI Matcha tea

  • 1 cup butter, room temperature

  • 1 ⅓ cups granulated sugar

  • 2 teaspoon pure vanilla extract

  • 4 eggs

  • 1 cup milk

Frosting ingredients:

  • 2 cups (4 sticks) unsalted butter, at room temperature

  • 1 pound confectioners’ sugar (about 3¾ cups)

  • 1 teaspoon pure vanilla extract

  • ⅛ teaspoon kosher salt

Instructions

  • Heat the oven to 175°C. Butter two 8-inch round cake pans and line the bottom of each with a round of parchment paper.

  • Combine the flour, baking powder, salt, and matcha powder in a medium bowl. Using an electric mixer, beat the butter in a large bowl until soft. Add the sugar and continue mixing until light and fluffy, 2-3 minutes. Add the eggs one at a time, mixing to combine. Stir in the vanilla. Add the matcha mixture and the milk in increments, alternating between them. Stir until just combined. Divide the batter evenly between the two prepared cake pans.

  • Bake cakes for 25-30 minutes, until a toothpick inserted in the centre, comes out clean. Let rest for 15 minutes, then remove from pans and transfer to a wire rack to cool completely before frosting. 

To make the frosting

  • Using an electric mixer, beat the butter on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low. Gradually add the sugar, then the vanilla and salt, and beat until smooth. 

To assemble the cake

  • Using a small serrated knife, carefully trim the sides of both of the cakes, removing any browned or golden bits, so that only green is visible. Transfer one cake to a cake stand or platter and spread with ¾ cup of frosting. Top with the remaining cake, making sure the flat side is facing up.

  • Cover the entire cake with a thin layer of frosting, dragging a spatula or a butter knife against the sides to scrape away the frosting in places. Finish the top with a thick layer of frosting.

  • Serve cake at room temperature. 

Source: https://www.realsimple.com/food-recipes/browse-all-recipes/matcha-cake-vanilla-buttercream

Chai Truffle Tart

Ingredients:

  • 2 cups crushed pretzels

  • 1/4 cup packed brown sugar

  • 3/4 cup butter, melted

  • 1/2 cup hot caramel ice cream topping

  • 470 g 70% cacao dark baking chocolate, chopped

  • 1 cup heavy whipping cream

  • 2 tablespoons butter

  • 4 NEMI Spicy Chai tea bags

  • 2 tablespoons baking cocoa

  • 850 ml milk chocolate, melted

  • 2 tablespoons finely chopped crystallized ginger

Instructions:

  • Preheat oven to 175°C. In a large bowl, mix pretzels and brown sugar; stir in butter. Press crumbs onto the bottom and up sides of greased 9-in. fluted tart pan with removable bottom. Bake 12-15 minutes or until golden brown. Drizzle caramel topping over crust; cool on a wire rack.

  • Place dark chocolate in a large bowl. In a small saucepan, bring cream and butter just to a boil; remove from heat. Add NEMI Spicy Chai tea bags; steep for 10 minutes. Discard the tea bags.

  • Reheat cream mixture just to a boil. Pour over dark chocolate; let stand 5 minutes. Stir with a whisk until smooth. Pour 1-1/2 cups ganache into prepared crust. Refrigerate, covered, 1 hour or until firm. Press plastic wrap onto surface of remaining ganache. Refrigerate 35-40 minutes or until firm enough to shape.

  • Shape reserved ganache into sixteen 1-in. balls; roll in cocoa. Drizzle milk chocolate over tart; sprinkle with ginger.

  • Arrange truffles around edge of tart.

  • Refrigerate until serving.

Source: https://www.tasteofhome.com/recipes/chai-truffle-tart/

 

Pranav Chopra