It’s Bake-Off season!
We can’t wait to see what this year's contestants have in store for us, and we have already seen some tea inspired bakes in the tent!
This week was Cake Week! For the showstopper, the bakers were challenged to bake cakes inspired by a home close to their heart. We love this challenge and know that tea is such an integral part of home, that some contestants were bound to use it... And they sure did!
Syabira created the most beautiful cake of her ‘happiest childhood memory’, which involved milk tea for the sponge and - our favourite - matcha in the buttercream! We don’t know about you but that sounds pretty dreamy to us!
If you want to recreate this at home, we have our fabulous Pure Grade Matcha, along with a whole host of flavoured matchas to play around with too! We will definitely be giving this a go and would love you to try it too!
Abdul also infused Masala Chai flavours into his sponge for his 'Summer In Pakistan' cake!
You can peruse our selection of Chai here, and we would love to see what magic you can come up with!
To celebrate all things Bake-Off, and tea infused, we have a super fabulous recipe from a member of our Brew Society - Esther!
Esther made this fantastic and delicious Vegan Raspberry Ripple Matcha Cake, and here is the recipe!
For the matcha sponge cakes:
- 350g self-raising flour
- 200g caster sugar
- 315ml soy milk
- 180g vegan butter, melted
- 2 perfect matcha spoons of Raspberry Ripple Matcha
- 1 tsp lemon juice or apple cider vinegar
- 1 tsp vanilla extract
- ¼ tsp Baking soda
For the vanilla buttercream frosting:
- 300g icing sugar
- 120g vegan butter, softened
- 2 tbsp soy milk
- 1 tsp Vanilla extract
For the matcha sponge cakes:
- Preheat oven to 180°C
- Take two 7-inch cake tins, grease, flour and line them.
- Add the vinegar to the soy milk, mix and then put to the side.
- Pop the matcha, flour, sugar and baking powder in a large bowl and mix.
- Take the vinegar and soy milk and pour it into the dry ingredients. Add the vanilla and melted butter then give everything a good mix until it is a lovely smooth consistency.
- Separate out the cake mix between the two tins and bake for 18-20 minutes. Check that a knife comes out clean when inserted to make sure that it is done.
- After 5 minutes to cool in the tins, you can flip the cakes out to cool on a wire rack.
- Put the butter into a large bowl and mix with the vanilla extract.
- In stages, mix in the icing sugar until it is all gone, it's best to do this gradually to avoid lumps!
- Use an electric whisk or stand mixer to whip up the mixture until it is fluffy, light and spreadable (tip: if it needs some more moisture, this is where you add the extra soy milk!)
- Assemble the cake, with a thick layer of buttercream in between the layers, and also on top, then garnish with fresh raspberries.
- Allow the cake to sit for around an hour, so the icing has a chance to set.
We hope you enjoy this recipe, and also have some other super tea infused cake recipes for you to check out too! Like ‘Vicky’s Sponge Cake’ Cake, which uses our fabulous Vicky’s Sponge Cake blend, or for those in a more autumnal mood we have Spiced Pumpkin Pie Chai Cake - a dreamy caramel cakey delight, using our Spiced Pumpkin Pie blend!
Happy Baking, and we hope you tune in next week for more baking adventures!