Awesome Green Tea Cakes
Sometimes, you just need a treat….
Drinking green tea is good for you. Study after study has shown that green tea is rich in compounds that boost the immune system, improve memory, slow aging and lower blood pressure, among a long list of other benefits. But if sipping the green stuff isn’t for you – or ever if it is – you can also get your green tea in a number of other tasty ways, including green tea cake.
Green tea has long been an ingredient in Japanese desserts such as ice cream. But Western cooks are learning that green tea works surprisingly well in baking, adding a delicate touch of flavor – and those healthy ingredients – to cupcakes, cheesecake and more.
What makes green tea so healthy? In all its varieties, tea is rich in compounds called catechins, along with a number of other antioxidants that protect the body against inflammation and promote cell health. But because Green tea undergoes less processing than the black tea we’re most used to drinking, it retains more of these key healing compounds.
Damage to cells creates conditions that can lead to a variety of health problems, including memory loss, impaired blood flow, and heart problems. But according to studies reported by institutions such as the Harvard School of Medicine and the National Institutes for Health, the catechins in green tea help to keep blood vessels supple, with benefits for the heart eh brain and the health of the whole body. It helps lower blood pressure and can reduce cholesterol. It can regulate blood sugar in people with diabetes, and it may even be helpful in preventing diseases like Alzheimer’s.
Medical experts recommend drinking three to four cups of green tea a day to reap the maximum benefits. But green tea cake is a delicious way to get those magical catechins too. Green tea cam be added to just about any kind of cake recipe, but you can’t just drop a few tea leaves into the batter. To add green tea in baking, career cooks recommend either buying matcha, a green tea powder, or adding green tea leaves to melted butter, then straining the butter to remove bits of tea leaves. Continue Reading