by Lindsay Carmichael of One Bite Too Many

INGREDIENTS

½ Cup Milk

6 Tablespoons Loose Leaf Jasmine
Green Tea

1 ¾ Cups Pastry Flour

2 Teaspoons Baking Powder

1 Teaspoon Salt

1 Cup White Sugar

½ Cup Butter

3 Eggs

1 Teaspoon of Vanilla extract

1 Drop Green Food Colouring Gel, if
desired

DIRECTIONS

1. Preheat the oven
to 350°F.  Grease and flour or line two
8” round cake pans.

2. In a small
saucepan, bring the milk just to a boil. Remove from the heat and add 2 Tbsp of
the tea.  Steep for 3-4 minutes, then
strain and set the milk aside.

3. Sift the flour,
baking powder, and salt into a small bowl.

4. Using a coffee
grinder or mini chopper, pulse the remaining tea into very fine pieces. Gently whisk into the flour mixture, then set
aside.

5. In a medium bowl,
cream butter and sugar together with an electric mixer until well combined.

6. Beat in the eggs one
at a time, mixing well between each.  Add
the vanilla.

7. Mix in a third of
the flour mixture until combined, then beat in half of the milk. Add another
third of the flour, then the remaining milk and green food colouring (if
using), and finally the remaining flour mixture, beating between each addition.

8. Pour batter into 2-8″ cake pans and bake for 30-35 minutes.

9. Cool the cakes in
their pans on a wire rack for 15 minutes.

10. Run a small knife around the edges of the pans, then
remove cakes and allow to cool before filling or icing.

I stacked my
Jasmine Green Tea Cakes with orange cream cheese buttercream, and topped with
candied peel and orange sugar.