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Ingredients
- 1/2 cup boiling water
- 3 tsp Neat Jane’s “Bancha (Japan) Green Tea”
- 125 grams low fat spread
- 1/2 cup caster sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 3/4 cup wholemeal self raising flour
- 2 tbsp cocoa
- 1/4 cup skim milk
Ribbons
Lemon Frosting
- 250 grams low fat cream cheese softened
- 1 1/2 cup sifted icing sugar
- 1 finely grated lemon zest
- 1 tsp lemon juice
Ingredients
Ribbons
Lemon Frosting
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Instructions
- Place the boiling water and Neat Jane’s “Bancha (Japan) Green Tea” in a bowl and allow to infuse for 5 minutes. Strain the tea leaves and set aside. Discard the tea leaves and cool liquid
- Preheat oven to 180ºC
- Line a 12 hole muffin pan with paper patty cases
- In a large bowl, cream spread and sugar together until pale and creamy. Beat in vanilla. Add eggs, one at a time, beating well after each addition
- Fold in combined sifted flour and cocoa, alternately with tea and milk, beginning and ending with flour. Spoon mixture into cases until ²/³ full
- Bake 20-25 minutes, until cooked when tested. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely
Ribbons
- Knead icing with a few drops of colouring. Roll out between 2 sheets baking paper until 3mm thick. Chill 10 minutes
- Cut 12 strips, 1cmx8cm. Fold each in half, crossing over to form ribbon shape. Place on tray and chill until ready to use
Lemon Frosting
- In a large bowl, using an electric mixer, beat cream cheese until creamy. Add icing sugar, zest and juice, beating until smooth
- Spread over cooled cakes or use a piping bag to pipe frosting onto cakes
- Top each with a teal ribbon. Keep chilled in an airtight container until ready to serve
Recipe Notes
This cake recipe is an afternoon tea delight.
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