Potential Kitchen Disaster of the Day

No, this is not my pic.

OMFG PKD TIME!! On this March 17th, a.k.a St. Patrick’s Day, I’ve decided to bless you lovelies with a recipe. We don’t celebrate St. Patrick’s Day here in the Blue Collar household, being atheist and all, but we do like Irish culture. Mr. Blue Collar is half Irish, and we also use today as a reason to remember the Irish workers who helped build this country.

So, what recipe can I give you on this the day o’ the Irish? Green Tea Layer Cake!
But, BCM, how is a cake with a Japanese ingredient Irish? Because, FUCK YOU, that’ how! In all honesty, I’ve had this cake once before and have been craving it lately. It’s delicate, not too sweet, and has a lovely aroma. It’s a feast not only for your mouth (TWSS), but for your eyes and nose as well.

Before I give you the recipe we have to talk a little bit about matcha. OMG, WTF IS A MATCHA?! Keep your fucking shirt on and I’ll tell you, geez! Matcha is basically stone ground Japanese green tea. It is a very fine powdered tea that is traditionally used in the Japanese tea ceremony. Nowadays, it’s used in all kinds of awesome things like cakes, candies, and even ice cream. Matcha is more expensive and harder to find than plain old green tea leaves, but I highly recommend using it because it has a deeper and sweeter flavor than the stuff they put in tea bags. So, basically, use it because I fucking said so!

Ingredients:

* 1 cup all-purpose flour
* 1 cup cake flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 4 teaspoons powdered green tea
* 1 1/4 cups white sugar
* 1 cup vegetable oil
* 3 eggs
* 1 cup plain yogurt
* 1 1/2 teaspoons vanilla extract

FOR FROSTING:

# 1 1/4 cups confectioners’ sugar
# 2 teaspoons powdered green tea
# 2 tablespoons butter, softened
# 1 (3 ounce) package cream cheese, softened
# 1/2 teaspoon vanilla extract
# 1 1/2 teaspoons milk

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 – 9 inch round pans. Sift together the all-purpose flour, cake flour, baking soda, salt, and green tea powder; set aside.

2. In a large bowl, beat together sugar, oil, and eggs until smooth. Stir in 1 1/2 teaspoons vanilla. Beat in the flour mixture alternately with the yogurt, mixing just until incorporated. Pour batter into prepared pans.

3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool on wire rack for 30 minutes before turning out of the pans.

4. To make Green Tea Frosting: Sift together confectioners’ sugar and green tea powder. In a medium bowl, combine tea mixture with butter, cream cheese, vanilla and milk. Beat with an electric mixer until smooth.

5. To assemble the cakes: when the cakes are completely cooled, put one layer on a flat serving plate. Spread a thin layer of frosting over it. Place the other layer of cake on top, and spread frosting to cover the top and sides of cake. Dust with green tea powder if desired. Serve cold or at room temperature.

I wouldn’t change a thing about this recipe except to maybe try different kinds of frosting or glazes. If you try to use sour cream instead of plain yogurt I will find out where you live, come to your house, and punch you in the soul.

Enjoy, biznotchezzzzzzzzzzzzzzzzzzzzzzzzzzzzzzz!

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2 Responses to Potential Kitchen Disaster of the Day

  1. I used sour cream, no need to punch my soul but you can visit ;-P

  2. i, as well as at least 7 other people I saw today, were wearing o’ the matcha green (it was purty;)

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