The most amazing Marble vanilla-chocolate tea cake for Mother’s Day
They say everything should be balanced in your life. So I was thinking why can’t we enjoy a lovely cake and still be healthy and even lose weight?
My answer is : use Pu Er tea in your cooking, baking and of course drinking!
Why and what is Pu er or pu-erh tea?
As you know, all teas have demonstrated a remarkably broad spectrum of health benefits. The authors of a recent paper on Pu-erh teas had this to say:
In recent years, studies investigating health benefit effects of Pu-erh tea have shown effects on antioxidant, anticancer, lowering cholesterol, blood pressure, and blood sugar, and improving bacterial flora in the intestines.
Pu-erh tea has become best known, however, for its ability to inhibit an enzyme complex called fatty acid synthase (FAS), which is linked not only to obesity but also to cancer (elevated levels of FAS are found in a wide variety of human cancers). This suggests that Pu-erh could be an anticancer agent as well as an effective weight-control agent—especially if used in conjunction with a low-glycemic-index diet and a program of regular exercise.
Source: http://www.life-enhancement.com/magazine/article/1903-pu-erh-tea-provides-statin-benefits
I discovered Nunshen Pu er tea a few weeks ago. It is available in bulk or small box with 20 cotton Muslins. I love it so much! That “earthy” scent and flavor is a pure delight, I can drink liters of it everyday. It is subtle and not too heavy. I drink it cold, warm or at room temperature.
So in order to please and make your mother happy : bake a very healthy marble cake made with tea!
She will be so happy…..brew some tea drink it and add to your baking.
You are welcome!
Here is the recipe:
The most amazing Marble vanilla-chocolate cake with ganache frosting with Pu er Tea
- 1/2 cup unsalted butter, room temperature, plus more for the pan
- 1 cup sugar
- 1 3/4 cups self-rising flour
- 1/2 tsp salt
- 3 large eggs
- 1 1/2 tsp vanilla
- 2/3 cup buttermilk
- 1/3 cup cocoa powder
- 2 Tbsp Pu er tea brewed
For the ganache frosting:
- 1/3 cup of heavy cream
- 1 Tbsp Pu Er Tea brewed
- 6 ounces dark chocolate, chopped
- Preheat the oven to 350°F. Grease and line 9” pan with parchment paper.
- Mix the butter and sugar until light lemon-colored and fluffy.
- Into a medium bowl and stir flour and salt to combine.
- Crack the eggs into a bowl
- Add the eggs, one at a time, mixing well in between each addition and scraping the bowl as needed.
- Add vanilla extract
- Add 1/3 of the flour to the batter and mix just until incorporated. Then add 1/2 of the buttermilk and mix. Add the brewed tea. Add another 1/3 of the flour, and mix, and then the last of the buttermilk and mix. Finally, beat in the last 1/3 of the flour.
- Transfer 1/2 of the batter to a separate bowl.
- In a small bowl mix the cocoa powder with 2 tablespoons of hot brewed tea until smooth. Add this chocolate mixture to the remaining batter. Beat to incorporate.
- Spoon into the prepared pan, creating a two-layer checkerboard. Beginning with the vanilla mixture, place four spoonful of batter into the pan, spacing them far enough apart so that you can create a checkerboard when you add also the chocolate batter. Add the chocolate batter into the empty spaces to fill the bottom of the pan in a checkerboard pattern. If remaining, repeat with the second layer, alternating the vanilla and chocolate batter.
- Using the handle of a tooth pick or knife , swirl the batter to create a marbled effect.
- Place in the oven and bake for about 35 minutes, rotating the pan half way through. The cake is done when it has browned slightly and a when toothpick comes out clean when inserted into the middle. Cool on a rack for 10 minutes and then unmold and let cool completely.
- Bring the cream to a simmer in a small saucepan. Remove from heat, and add chopped chocolate and tea. Let sit until chocolate is melted and then stir gently to combine. Let cool slightly until ganache has thickened to a pourable consistency.
- Place the cake on a serving platter. Pour the ganache over the cake and spread lightly as needed.
ENJOY!
