green-tea cake

green-tea cake (countable and uncountable, plural green-tea cakes)

1. Alternative form of green tea cake.
   • 1996, Lise Stern, Boston Food Lover, Addison-Wesley Publishing Company, Inc., →ISBN, page 248:

     The green-tea cake is tasty, an unusual dessert.

   • 2000, 光華, page 63:

     The home-made petits fours at IS Tea include a melt-in-the-mouth milk-vetch cake, a refreshing and sweet osmanthus-blossom cake, and Huang’s newly created green-tea cake.

   • 2005, The National Culinary Review: Official Magazine of the American Culinary Federation, page 24:

     Ben-Israel created a green-tea cake, which was made with macha—green powdered tea sent from Japan by the client’s family.

   • 2005 January 23, Rachel Travers, “Streetwise: Cambridge’s Upper Mass. Ave.”, in The Boston Globe Magazine, page 11:

     At Japonaise Bakery in the center of Porter Exchange, rolls stuffed with azuki beans, choco horns (sweet white dough surrounding chocolate filling), and green-tea cakes share counter space with finger sandwiches of tuna salad, egg salad, and ham that even have the crusts cut off.

   • 2007, Jan Wong, Chinese Whispers: Searching for Forgiveness in Beijing, London: Atlantic Books, published 2009, →ISBN:

     And when we ask to wrap up the abundant leftovers, the hostess packages the dumplings and green-tea cakes in reusable Tupperware-like containers and stacks them in an elegant gift bag.

   • 2007, New York City (Real City Guides), London: Dorling Kindersley Limited, →ISBN, →ISSN, page 177:

     […] there’s traditional British fare, such as scones with clotted cream, as well as intriguing concoctions, such as pea and yogurt soup, and green-tea cake.

   • 2008 July 9, Howard Seftel, “Europe’s Japanese phenom ready to conquer New World”, in The Arizona Republic, 119th year, number 52, page FD2:

     It’s laden with chawan mushi, a custard laced with strawberries and honeycomb; green-tea cake with a molten chocolate center; fresh fruit and scoops of fruit sorbet.

   • 2009 February 24, Tony Pagano, “Sushi Yawa: Taste the Delicious Difference Quality Can Make…”, in Daily News, page 4:

     Over a delicious slice of green-tea cake topped with vanilla ice cream, we learned from Dharma, the restaurant’s manager, that they take quality and customer satisfaction very seriously at Sushi Yawa.

   • 2010 March 28, Darron Davies, “Cuddling with canines in Japan”, in The Philadelphia Inquirer, 181st year, number 301, page N2:

     The cake is a rectangular slice of light sponge cake, such as green-tea cake, which is popular and tasty.

   • 2010 June 25, Nikki Buchanan, “Mesa’s Mekong Plaza to get many new Asian eateries”, in The Arizona Republic, 121st year, number 38, page Z14:

     Sweets will include the occasional hybrid, such as red-bean, green-tea cake and Tokyo cheesecake.

   • 2011, Gwoh Shyong Lee, translated by ‘Jim’ Jacques Munier, Jim’s Pâtisserie Essentials III: Cheesecake, Jim’s Knitting, AUS Trading Limited, →ISBN, page 25:

     Insert another piece of green-tea cake.

   • 2011 March 26, Sarah Musgrave, “Casual restos: East meets west at Café Falco: WORLDS COLLIDE Fare combines Japanese and French flavours”, in The Gazette, page g7:

     The grey spring sky brought a deeper glow to bright sections of oranges interspersed with blueberries on the sweet brunch plate, served with green-tea cake, lemon cream and toasted brioche – employing on-site baking skills and those of Boulangerie Guillaume close by.

   • 2013 August 15, Victoria Stewart, “Down the Cakehole: Reach for the Moon”, in Evening Standard, page 35:

     The one we tried, a classic green-tea cake that looks like a pie and is stodgy and sweet, is available in the Yauatcha shop (£4) or as part of HKK’s 15-course evening tasting menu.

   • 2015, Paula McGrath, Generation, JM Originals, →ISBN:

     He nodded proudly, and stepped to one side for Makiko, who followed behind, carrying her green-tea sponge in shaking hands. —If that’s Japanese green-tea cake it’s my absolute favourite, she said.

   • 2016 February 14, Mark Jenkins, “Take the bullet train to historic Kanazawa”, in Star Tribune, volume XXXIV, number 316, page G6:

     In Higashi Chaya-gai, several shops sell gilded items, ranging from jewelry to cosmetics to postcards. The largest is Hakuza (“gold-foil place”), whose products include gold-infused liquor and green-tea cake edged in edible gold.

   • 2017 May 7, Ruby Mata-Viti, “5 things we love: A shortlist of newly discovered stuff you have got to see, hear, wear, use or eat”, in The Honolulu Star-Advertiser Sunday Magazine, page 16:

     On the menu thanks to executive chef Lyndsey Simone and pastry chef Chris Sablan, it’s everything the classic version is in presentation and texture, except for the soft, white chocolate center encased in warm green-tea cake.

   • 2019 January 31, Glenn Koehler, “Hype is justified for Rakkii Ramen”, in The Morning Call, section “Go Guide”, page 13:

     A line of matcha dust and a ring of raspberry puree globules circled a large helping of thick yuzu whipped cream piled atop of crunchy green-tea cake crumbles.