It is hard to describe in words, but you can see a gradient light blue colour with crackles inside of it. Yes, it is beautiful tableware set.
The set includes one large plate with two side plates and two sets of chopsticks and rests.
I wanted to use this plate as a cake plate, instead of sushi this time, because I thought the oval shape of the plate complements the rectangle shape cake.
You will find bit strange that the tea bag is actually inside of cake, but these kinds of cakes are not too strange for Japanese people. It is actually quite a popular dessert in Japan as Japanese people use English tea bags not only in butter cakes but also chiffon cakes and cookies.
Here is my recipe for English Tea Cake:
You will need a 18cm ×9cm ×9cm cake tin.
120g Unsalted Butter (room temperature)
- 120g Sugar
- 2 Eggs (room temperature)
- 120g Plain Flour
- 1 everyday tea bag
- Preheat the oven to 160 degrees and line the cake tin with a baking sheet
- Soften the unsalted butter in a bowl using a hand mixer until it becomes a pale cream colour
- Add sugar gradually
- Beat the egg in separate bowl, and add little by little, mixing well
- Cut the tea bag, and add to the mix as well.
- Fold in the flour
- Pour the cake mixture into the cake tin, and bake for 30min
- Check the cake with a skewer. If the skewer doesn't come back clean, put the cake back to the oven for a further 5 - 10min.
- Take out of the oven and leave on the cooler rack. Then take out from cake tin and leave to be completely cool
(Please do not cut the cake directly on the crackleglaze plate. A sharp knife may cause damage to the plate)
See you soon!