Green Tea Cake with Orange Glaze and Crystallized Ginger

Finally, I have baked something with green tea that is worth eating. After the genoise cake disaster, I was determined to prove that green tea cake is possible. So, my friends- Don't adjust your monitors: The cake is green. Here it is, unadorned:

This was successful on many levels. It was an angel food cake, so it's cholesterol free. It was also my first successful dismount from a Bundt pan. I used extensive dis-adhering methods and it popped right out. The glaze was incredible- just frozen orange juice, confectioner's sugar, and a drop of almond extract to counteract the acidity of orange. I sprinkled crystallized ginger on top, which gave it a nice spicy zing.

The Cake:
12 egg whites (freeze the yolks and make pudding or a custard sometime)
1 cup flour
1 tsp cream of tartar
2 tbsp matcha green tea powder
1 1/2 cups sugar
2 tbsp water

Beat egg whites with the water and cream of tartar until stiff-ish. Beat in 3/4 cup sugar. In a separate bowl, whisk together remaining dry ingredients. Gently fold into egg whites. Pour into a well-greased pan and bake at 350 for 15-20 minutes.

The Glaze:
1 cup confectioner's sugar
1/8 tsp almond extract
1 tbsp frozen orange juice concentrate

This will be very thick. If it's too thin, it will pool in the middle and on the sides. Sprinkle on the ginger while the glaze is still sticky.