Jasmine Tea Poundcake With Ginger

Canola oil spray 1/4 cup loose jasmine green tea leaves or unflavored green tea (do not use tea from tea bags)2 cups all-purpose flour2 teaspoons ground ginger1 teaspoon baking powder1 teaspoon salt 1/4 teaspoon baking sodaZest of 1 small lime4 eggs1 cup sugar 3/4 cup canola oil2 tablespoons fresh lime juice2 teaspoons vanilla extractHeat oven to 350 degrees and place rack in lower third of oven. Lightly oil a 9-inch loaf pan with canola oil spray, then line bottom with waxed or parchment paper.Using a blender, food processor, or nut grinder, pulverize tea leaves as fine as possible, preferably into a powder. In a large bowl, sift together flour with the powdered tea, ginger, baking powder, salt and baking soda. Stir in the zest.In a separate large bowl, beat the eggs, first at low-medium speed to blend, then at high speed until light in color. Slowly add sugar, beating after each addition, until mixture becomes thick, pale and creamy. At high speed, gradually beat in the oil, juice and vanilla. Fold in the dry ingredients, a third at a time, just until well blended.Transfer batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, about 50-55 minutes. (If edges of tea bread begin to turn dark brown before the bread is done in the center, lightly cover top of loaf with foil to avoid over-baking at the perimeter.) Remove the pan from the oven.Place the baked bread on a rack for 10-15 minutes, or until cool enough to handle. Remove bread from the pan, peel off paper and allow to cool completely on the rack. Cut into slices to serve immediately, or wrap tightly in plastic wrap. (To slice, a thin, serrated blade works best.)The tea bread can be stored at room temperature or in the refrigerator if tightly wrapped in plastic wrap and then foil, or in the freezer. Frozen bread should be thawed in the refrigerator before bringing it to room temperature and serving.Serves 12.Nutrition values per serving: 289 calories, 16 g fat (2 g saturated), 33 g carbohydrates, trace amount fiber, 4 g protein, 277 mg sodium.American Institute for Cancer Research