Vergers des Ming ( Nunshen) & blood orange yogurt cake
Last month I received from my lovely niece some NUNSHEN teas. I was so ecstatic. I love teas.
Nunshen teas are unique.
First you notice the packaging: very elegant, minimalist, white and just gorgeous. So no worries you can display the boxes in your kitchen, they look fabulous. Each tea has a specific number and each box contains 20 tea bags. On the back of each box are written some details about the intensity of the tea, the color, the aroma, how many minutes to infuse/ brew and what is the best time of the day to enjoy it. Such a great idea for tea lovers or novices! Each tea bag is simple, white, made with a great quality the cotton muslin.
After tasting each tea I received, I adored Nunshen green tea -88 Vallee du Nil really nice mild green tea, and – 141 Vergers des ming- : a very fruity tea with a super fresh bouquet. Even my 11- year son son was asking ma last day “it smells so good in the kitchen what is it?
I LOVE tea: hot or cold, but I also like to use tea and herb tea in my cooking an baking and I decided to add some of my new tea brewing in a classic Bloog Orange yogurt cake , the perfect winter cake to pair with some hot tea sitting by the fireplace. For the Vergers des Ming I brewed my tea the same way usually do. Nunshen recommends 4 minutes but I left it a little longer and incorporated later into my batter. Then when the cake was baked and still warm, I made a sort of “glazing” with some leftover tea brew, powder sugar and some blood orange juice mix all and pour it over the cake, the cake absorbed it and became super moist. This cake was good for the next 4 days. I had extra batter so I made mini cake that I tucked into my husband and my kids lunchboxes. Homemade cakes made with love are the best.
Need to find out more about nunshen teas and accessories? Visit their website nunshen.
Voila the Recipe.
VERGERS DES MING (NUNSHEN tea) & BLOOD ORANGE CAKE
1 cup sugar
1 – 1/2 organic blood orange ( juice + zest)
1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup plain 2% Greek yogurt
3 large eggs
2 Tbsp Nunshen 141 vergers des ming herb tea brewed
1/2 cup melted unsulated butter
Glazing (optionnal)
2 Tbsp powedered sugar
1 Tbsp 141 Nunshen Vergers des Ming brewed
1-2 tsp blood orange juice
- Preheat the oven to 350 degrees.
- Generously grease a regular loaf pan with butter.
Put the sugar in a mixing bowl. Use a microplane zester to grate the zest from the orange over the sugar, then mix for a few seconds until the sugar is aromatic. - Cut the orange in half and squeeze it. keep the juice.
- Whisk together the flour, baking powder and salt in medium bowl.
- In a large bowl mix the yogurt with the zest and sugar, then beat in the eggs one at a time to obtain a smooth mixture.
- Whisk in the tea brew and half of the orange juice.Keep the remaining.
- Add the flour mixture to the yogurt mixture, stir in the butter; pour it into the loaf pan.
- Bake for 50 to 60 minutes or until the cake is golden brown and a knife inserted into the center of the cake comes out clean. Transfer the cake to a wire rack to cool for 10 minutes, then invert it to dislodge it from the pan. Turn the cake right side up on the rack;
- Meanwhile in a bowl mix the tea brew with the powdered sugar and the rest of the orange juice.
Pour over the cake still warm.
