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Dilmah Recipe – Cardamon & Ginger Cake

Dilmah Recipe – Cardamon & Ginger Cake


  • 4 eggs
  • ¼ cup sugar
  • 1 ½ cups almond meal
  • 1 ½ tsp baking powder
  • 1 tbsp ground ginger
  • 1 tsp ground cardamom



  1. Preheat oven to 180°C.
  2. Place almond meal, baking powder, ginger and cardamom and stir with a whisk to combine.
  3. In another bowl beat the eggs and sugar till thick and creamy and pale yellow.
  4. Incorporate the almond mixture into the egg mixture taking care not to deflate too much.
  5. Pour into prepared spring from 9” baking tin and bake for 35 minutes or till a skewer inserted comes out clean.
  6. While the cake is baking make the syrup.
  7. Once out of the oven pour some of the syrup over the cake. This will seep into the cake infusing some flavour.
  8. Once the cake is cool spoon the pomegranate seeds onto the top of the cake with a fork so as not to transfer too much syrup.
  9. Reserve the remaining syrup for pouring on at when serving.
  10. Serve warm or cold with some double thick cream.


Earl Grey Pomegranate Syrup:

  • 2 pomegranates deseeded
  • 1 ½ cups sugar
  • 500ml pomegranate juice
  • 2 Dilmah Earl Grey teabags



  1. In a heavy bottomed pot reduce the pomegranate till there’s about 100ml of concentrated juice.
  2. Add the sugar and stir till dissolved.
  3. Once the sugar is incorporated add the teabags and simmer till a syrup forms.
  4. Then remove the teabags.
  5. Add the pomegranate seeds and set aside to cool


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Dilmah Recipe – Arabian Flourless Cake

Dilmah Recipe – Arabian Flourless Cake


•           4 oranges

•           6 cardamom pods

•           2 cinnamon quills

•           5 tea bags of Dilmah Exceptional Arabian Mint with Honey

•           50g soft brown sugar

•           400g brown castor sugar

•           6 eggs

•           2 cups almond meal

•           1 ½ tsp baking powder

•           mint leaves for decoration



1.         Place 2 oranges in a saucepan with the cinnamon quills and cardamon pods, cover with cold water (approximately 1 litre) and bring to a boil.

2.         Infuse 5 tea bags of Dilmah Arabian Mint Tea with Honey for 3 to 5 minutes in the hot liquid once it reaches the boil, then remove and reduce heat and simmer for two hours, topping up with water if necessary.

3.         Reserve 3 cups of the infused tea liquid to make the syrup, drain the oranges and allow them to cool slightly and roughly chop, discarding any seeds.

4.         Preheat the oven to 180°C (160°C fan-forced) and grease cup moulds. (14 if using 1/3 a cup moulds or 10 if ½ cup moulds.)

5.         Place brown sugar and 200g of the brown castor sugar in a food processor, add eggs and process until pale and smooth, add the almond meal and baking powder. Mix until combined in the food processor.

6.         Pour the mixture in the prepared moulds and bake for 40 minutes or until the skewer into one of the cakes comes out clean and dry.


Tea infused Syrup

1.         Whilst the cakes are cooking place the reserved 3 cups of liquid in a saucepan.

2.         Add the juice of 1 orange and remaining 200g of brown castor sugar, then stir over a low heat until the sugar dissolves.

3.         Thinly slice the remaining orange, add to syrup and simmer for 10 minutes or until soft.


Honey Spiced Yoghurt

•           1 ¾ cups (500g) Greek-style plain yogurt

•           2 tbsp honey

•           ¼ tsp ground cardamom



1.         Combine the yoghurt honey and ground cardamom in a bowl and set aside.


To Assemble:

Cool the cakes in their moulds then turn the cakes out on to a serving plate or plates and serve warm with the honey spiced yoghurt and tea syrup, orange slices and mint leaves for decoration.


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Dilmah Recipe – Tea Infused Chicken Sushi

Dilmah Recipe – Tea Infused Chicken Sushi

teaChicken Filling

•           250ml water

•           1 Dilmah Ceylon Spice Chai tea bag

•           1 chicken thigh



1.         Add tea bag to water and bring to the boil.

2.         Cut chicken into thin strips.

3.         Remove tea bag from water and add the chicken. Boil for 5 minutes. Drain water and return chicken in empty pot to brown for 2-3mins.


Sushi Rice

•           1 cup sushi rice

•           1½ cups cold water

•           3 tbsp sushi vinegar



1.         Combine sushi rice and water and bring to the boil. Stir rice to ensure it doesn’t stick.

2.         Reduce heat to low, cover and simmer for 20 minutes. Sprinkle sushi vinegar over rice and run a fork through it.

3.         Turn rice onto a flat plate and allow to cool.


Miso Jelly

•           100ml boiling water

•           100ml cold water

•           1 packet instant Miso soup mix

•           50ml boiling water

•           2 tsp gelatine powder



1.         Dissolve Miso soup mix in 100ml boiling water. Strain into a square plastic container. Add 100ml cold water.

2.         Pour 50ml boiling water into a cup and dissolve gelatine. Add to soup and refrigerate overnight.

3.         When set turn out and cut into cubes.



•           1 sheet seaweed

•           Seaweed strips, thinly sliced

•           Cucumber, cut into thin strips

•           Japanese mayonnaise

•           30ml truffle oil

•           Wasabi paste

•           Pickled ginger

•           Sushi rice seasoning (seaweed & sesame furikake mix)



1.         Thinly slice off the edges of the seaweed and set aside. Place seaweed shiny side down on a bamboo mat.

2.         Add rice, chicken, cucumber and mayonnaise, more rice and firmly roll up. Wet the edge of the seaweed to stick closed and slice into 2 large pieces.

3.         Drizzle truffle oil on the plate and spot with wasabi paste.

4.         Arrange Miso jelly, sushi rice seasoning, pickled ginger and sushi on the plate.

5.         Top with thinly sliced seaweed.


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