Best 8 Five Spice Tea Cake Recipes

TEA CAKES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture (the dough will be soft). , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 7-8 minutes or until the edges are golden brown. Remove to wire racks to cool.

TEA CAKE

Steps:

• Add the butter, granulated sugar and brown sugar to the bowl of a stand mixer. Mix together on high speed until it looks pale yellow, 4 to 5 minutes. Reduce the mixing speed to medium. Add the vanilla extract and molasses Add the egg and mix until the ingredients are fully incorporated. The dough should be a smooth, consistent texture. Scrape down the sides of the bowl.
• In a small bowl, whisk together the flour, salt and baking soda and set to the side.
• Reduce the mixing speed to low and add the dry ingredients slowly. Mix until all of the dry ingredients are saturated. Scrape down the sides and bottom of the bowl, folding in any unincorporated ingredients.
• After the dough is well mixed, remove the dough from the mixer and place on a piece of parchment paper. Roll the parchment to create a log approximately 1 1/2 inches in diameter (about 12 inches long). Wrap the log in plastic wrap and place in your refrigerator for at least 2 hours.
• Preheat the oven to 350 degrees F.
• Remove the chilled, firm log from the refrigerator. Remove the parchment and, using a sharp knife, slice the cookie dough in 1/4-inch circles. Place the cookies on a parchment-lined baking sheet. The cookies will expand in the oven, so leave about 1 cookie width of space between them on the sheet (about 12 cookies per sheet). Work quickly, as these cookies should go into the oven while the dough is still cold.
• Bake for 8 to 10 minutes. The cookies are ready when they are just beginning to brown and let off a fragrant brown butter smell. Allow the cookies to cool fully before serving.

CHINESE FIVE-SPICE GINGER CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan and line it with parchment paper.
• Mix flour, ginger, baking powder, orange zest, baking powder, five-spice, and salt together.
• Mix applesauce and tea together in a separate bowl.
• Beat eggs with 1/2 cup plus 2 tablespoons sugar in a large bowl with an electric mixer until very fluffy and light. Pour in oil gradually and beat on medium speed until combined. Alternate adding the flour and applesauce mixtures, mixing just until combined. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes.
• Remove from the oven and let cool for 30 minutes. Place a wire rack over the cake pan and flip to release cake onto the rack. Let cool completely, at least 45 minutes.
• Cut parchment paper into any shapes you like to act as stencils. Brush lightly with water and stick them over the surface of the cake. Gently sprinkle turmeric around the shapes. Carefully lift up stencils.

FIVE SPICE

Steps:

• Place a small skillet over medium heat. Add spices and toast, stirring, until fragrant, 2 to 4 minutes. Pour into a small bowl and set aside to cool. If using the whole spices for a braise, they are ready to go.
• To make the spices into a powder, use a spice grinder, clean coffee grinder, or mortar and pestle to grind the spices until fine. If you like, you can strain the mix through a fine-mesh strainer to remove any coarse bits, but this is optional. Store in an airtight container in a cool, dark place for up to 1 year.

FIVE-SPICE TEA CAKE

Steps:

• Preheat the oven to 325 degrees F.
• Butter a 6-cup loaf pan and line it with waxed or parchment paper.
• Sift together the baking powder, baking soda, salt, flour, five-spice mixture, and ginger.
• In a medium bowl, mix together the tea and applesauce.
• In a mixer fitted with a whisk attachment, whip the eggs and sugar until very light and fluffy.
• With the mixer running at medium speed, drizzle in the oil and mix.
• Add 1/3 of the dry ingredients and 1/3 of the tea-applesauce mixture and mix.
• Repeat twice more, using up all of the ingredients.
• Pour the mixture into the prepared pan and bake until firm to the touch and split on the top, and a toothpick inserted comes out clean, 70 to 90 minutes.
• Set the pan on a wire rack and let cool 30 minutes, then turn out onto the rack, peel off the paper, and let cool.

ASIAN FIVE-SPICE CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F. Butter a 10- by 2-inch round cake pan. Line bottom with a round of parchment paper and butter the paper.
• Put chocolates in a large shallow bowl. Bring water, 1/2 cup sugar, and spice to a boil, stirring until sugar is dissolved, then pour through a fine sieve set over chocolates. Stir until smooth, then stir in butter until smooth.
• Beat eggs with remaining 3/4 cup sugar until increased in volume and pale and beaters leave a distinct trail (4 to 5 minutes in a standing mixer or 15 to 20 with a hand-held). Stir 1/4 of eggs into chocolate to lighten and fold in remainder gently but thoroughly (fold 1 to 2 minutes).
• Pour batter into pan and smooth top. Put pan in a water bath and bake in middle of oven 40 to 45 minutes, or until a tester inserted in center comes out with moist crumbs adhering. Remove from water bath and cool 2 hours in pan on a rack.
• Unmold cake by running a thin knife around edge, then heating pan 5 to 10 seconds on burner set at moderately low. Invert cake plate over pan and flip cake onto plate. (If cake sticks, tap bottom of pan with a knife handle. If that doesn't work, heat pan again.) Peel off paper.
• Serve cake in thin slices.

APPLESAUCE SPICE TEA CAKE

Steps:

• Baking time: 55 minutes
• 1. Preheat the oven to 350°. with a rack in the center of the oven. Coat the sides and center tube of the pan with the butter. Toss in the flour and shake the pan to coat the tube surface and sides. Knock out the excess flour. Set aside.
• 2. Place a mesh sieve over a medium mixing bowl and add the cake flour, baking powder, baking soda, cinnamon, allspice, nutmeg, ginger, and salt. Shake the contents into the bowl and set aside.
• 3. Break the eggs into a large mixing bowl. Stir them briefly with a fork to break them up slightly, then add the dark brown sugar. With the mixer on high speed, beat the eggs with the sugar until the mixture is very thick, about 6 minutes. Move the beaters around the bowl and scrape down the sides of the bowl with a rubber spatula several times while mixing. Reduce the mixer speed to medium and beat in the oil and vanilla. Beat until the mixture is smooth, about 2 minutes. Reduce the mixer speed to low and beat in the flour mixture alternately with the applesauce, beginning and ending with the flour mixture. Fold in the walnuts with a rubber spatula. Scrape the batter into the prepared pan and smooth the top with a rubber spatula.
• 4. Bake for 55 minutes, or until a cake tester inserted into the center of the cake comes out clean. Transfer the pan to a wire rack to cool for 10 minutes, then invert the cake onto the rack. Remove the pan and let the cake cool completely.
• 5. The baked cake can be stored at room temperature, wrapped in plastic wrap, for up to 2 days, or refrigerated for up to 1 week. It may also be frozen for up to 3 months. Wrap the cooled cake securely in plastic wrap, then place it in a freezer-strength recloseable jumbo-size plastic bag. Label the bag with a waterproof marker and freeze. Defrost the cake, in its wrapping, overnight in the refrigerator or at room temperature for 3 to 4 hours.

GREEN TEA AND FIVE-SPICE CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• Make and bake cake mix as directed on box for cupcakes, using oil and eggs and substituting tea for the water. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
• In medium bowl, beat butter and vanilla with electric mixer on medium speed 30 seconds. Reduce speed to low. Add powdered sugar, 1 cup at a time, beating until blended. Add 1 tablespoon of the whipping cream, the five-spice powder and salt. Beat until light and fluffy. If necessary, beat in remaining whipping cream, 1 teaspoon at a time, until frosting is smooth and spreadable.
• Pipe or spread frosting on cupcakes. Top with coconut.