I wanted to try something new. So I went for matcha!
Matcha is a premium green tea powder from Japan, made with finely ground shade-grown tea leaves. Two qualities are available: the ceremonial-grade matcha used in the traditional Japanese tea ceremony; and the culinary-grade matcha which is used for cooking, baking, and flavouring.
This matcha cake has a subtle green tea flavour. It’s yummy for a tea or coffee break.
Ready in 75 minutes or so
- ½ cup of whole wheat flour
- ½ cup of plain flour
- 1 tablespoon of matcha powder (find culinary-grade matcha at Amazon)
- ½ teaspoon of baking powder
- ¼ teaspoon of salt (I use Himalayan salt)
- ¼ cup of unsalted butter (increase to ½ cup if demerara sugar is used), melted
- ¼ cup of agave syrup (or ½ cup of demerara sugar)
- 2 large eggs
- ½ teaspoon of pure vanilla extract (I use my homemade one)
- ½ cup of plain yogurt
Preheat the oven at 175 degrees Celsius.
In a bowl, combine the flours, matcha powder, baking powder and salt. Set aside.
In a mixing bowl, beat together the butter, agave syrup (or demerara sugar), eggs and vanilla extract until smooth. Stir in half of the flour mixture, then half of the yogurt, and repeat until all combined.
Line a loaf tin with parchment paper, and pour the batter in it. Bake for 35 minutes or so, until ready (insert a toothpick into the centre of the cake. If it comes out clean, the cake is ready). Let cool 30 minutes before removing from the tin.
Let cool at room temperature, and enjoy!
Adapted from LadySasa1000