Green Tea-Applesauce Cake

 

 Impress your guests with this yummy green tea sponge cake.

 

 

1/3 cup coarsly chopped raw, blanched almonds

1 tablespoon brown sugar

1/4 teaspoon ground cinnamon

 

1/2 cup plus 2 tablespoons almond or vanilla soy milk

1 green tea bag

1 1/4 cups unsweetened applesauce

1/4 cup canola or vegetable oil

1/4 cup honey

1 large egg, slightly beaten

1 2/3 cup flour

1/3 cup whole wheat flour

1/2 cup sugar

1 tablespoon cornstarch

2 teaspoons baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon fine sea salt

1/4 teaspoon ground cloves

 

1/3 cup powdered sugar

1-2 teaspoons remaining brewed tea

 

 

Make the topping by combining the almonds, brown sugar, and 1/4 teaspoon cinnamon.  Set aside.

 

Spray a 9-inch round springform pan with non-stick cooking spray.  Preheat oven to 325.

 

In a small saucepot, heat soy milk over medium heat just until bubbles start to form around the edge of the pot.  Remove from the heat and add the tea bag.  Let steep for 3-4 minutes; stir to make sure it steeps, and then remove the bag.

 

In a small bowl, combine the applesauce, oil, honey and egg.  Set aside.

 

Sift together the flour, whole wheat flour, sugar, cornstarch, baking soda, cinnamon, ginger, salt, and cloves.  Add the applesauce mix and 1/2 cup of the brewed tea.  Stir just until combined.  Pour in the prepared pan and sprinkle the topping evenly over the cake.  Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.  Cool on a wire rack for 30 minutes.

 

Make the icing:  In a small bowl, combine the powdered sugar and 1-2 teaspoons of the remaining brewed tea.  Stir until the lumps are gone and it is of good drizzling consistency.  With a small spoon, drizzle the icing in a zigzag pattern over the cake.  Serve warm or at room temperature.