A men’s tea party seemed like a fantasy. But as the snow melted, these boys were happy to gather at Nightwood’s woodworking studio near the Brooklyn Navy Yard for strong, earthy teas and late-afternoon snacks.
Ingredients
- 1 heaping cup flour
- ½ teaspoon instant yeast
- ½ teaspoon salt
- 2 heaping tablespoons matcha green tea powder (see note)
- ¼ cup unsalted butter
- ⅔ cup crème fraîche
- 3 eggs
- 3 egg yolks
- 1 ¼ cups sugar
- ¼ cup raspberries (can use frozen).
- Nutritional Information
Nutritional analysis per serving (10 servings)
241 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 35 grams carbohydrates; 0 grams dietary fiber; 25 grams sugars; 3 grams protein; 94 milligrams cholesterol; 146 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 10-12
Preparation
- Preheat the oven to 350 degrees. In a medium bowl, mix the flour, yeast, salt and matcha powder. In a small pot, melt the butter. Add the crème fraîche to the butter and whisk; remove from heat.
- Using electric beaters or a food processor, whip the eggs, yolks and sugar until the mixture is white and thick. With a spatula, gradually fold in the dry ingredients. Then add the crème fraîche/butter mixture. (If the result is very thick, don’t hesitate to reheat it a tad.) Pour half of the mixture into a buttered cake pan. Distribute half of the raspberries into the batter. Pour the rest of the mixture into the pan, then the second half of the raspberries, using your finger to press them just below the surface.
- Bake until lightly golden and a knife inserted comes out clean, 40 to 50 minutes.
- Matcha powder available at Asian supermarkets, such as Sunrise Mart.
1 hour
Dining and Cooking