Wear'n o the green

So it's not St. Patrick's day - in fact it is 10 days late - But Alister was gone for St. Patrick's Day and though he isn't Irish, he does like St. Patrick (who doesn't) so today we are having green cake.

The cake isn't Irish either - in fact its Japanese, but it is delicious. Even if you do something wrong and it doesn't turn out lovely and fluffy, it will still be delicious - it is just that type of cake.

Sorry - you'll have to use a scale because I haven't converted the measurements from the recipe my Japanese friend gave me.

Green Tea and White Chocolate Cake - or Green Tea Gateau Chocolat

Ingredients

180 - 200 grams white chocolate (about 2 large bars)

100 grams butter (about 1 stick)

2 Tbsp rum (optional - and have never added it)

1/4 cup heavy cream (have substituted skim milk with no ill-effect - but you do lose slightly on richness)

30 grams flour

1 tsp baking powder

30 grams (may add extra) green tea powder (you can grind your own using a coffee grinder - but you want an extra fine grind so that it looks like flour)

3 eggs, separated

30 grams sugar

30 grams sugar

1) Preheat oven to 350 F

2) Grease and flour a single round cake pan

3) Separate eggs and set whites aside

4) In a Medium saucepan add: Cream, white chocolate, butter, and 30 grams of sugar. Add rum if desired.

5) Cook on low heat while stirring with a whisk until everything is melted and well blended.

6) Temper egg yolks and add to chocolate mixture

7) Add flour, green tea powder, and Baking powder to chocolate mixture and mix well (tip - you can ensure the dry ingredients are more thoroughly mixed by mixing them together separately before adding them to the chocolate mixture)

8) Set mixture aside.

9) Beat egg whites to make meringue, gradually adding remaining 30 grams of sugar. Beat till stiff peaks firm. You may add a dash of salt or cream of tartar to aid in the meringue process.

10) Gently fold half of the meringue into the chocolate mixture

11) Fold in the remaining meringue (doing it in parts helps keep the meringue fluffy while ensuring a thorough mix)

12) Bake at 350 for 30 - 40 minutes - if you don't get the meringue right - your cake will be slightly more compact and more brownie than cake like - Alister actually like it better that way. If you have leftovers - you should store them in the fridge.

The cake is served without icing - but to make it fancier - try drizzling white chocolate on top or serve with ice cream:- )