Matcha loaf cake
Brightly coloured green tea powder makes an interesting and trendy addition to baked goods, adding a savoury, grassy flavour
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 15 mins
Cook 50 mins
- Heat the oven to 160C/fan 140C/gas 3. Cream the butter with golden caster sugar. Beat in the eggs and a splash of vanilla extract.
- Mix the self-raising flour with the almonds, baking powder and matcha powder. Fold into the egg mixture along with the milk.
- Spoon into 8 mini oblong paper cases or a 900g buttered loaf tin. Bake for 45-50 minutes for a large loaf, 20 minutes for smaller ones or until a skewer comes out clean.
Matcha powder
Matcha, powdered green tea with a bitter, chalky and chlorophyll flavour, is the Marmite of the tea world. Complex and quite confrontational as a flavour, it suits sweet recipes especially well, particularly baking, where it adds a savoury, grassy note.
Recipe from olive magazine, July 2011.
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Ingredients
- 175g butter , softened, plus extra for buttering
- 175g golden caster sugar
- 3 eggs
- a splash of vanilla extract
- 140g self-raising flour
- 85g almonds
- ½ tsp baking powder
- 2 tsp matcha powder
- 60ml milk
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Difficulty and servings
Serves 8
Preparation and cooking times
Prep 15 mins
Cook 50 mins
Ingredients
- 175g butter , softened, plus extra for buttering
- 175g golden caster sugar
- 3 eggs
- a splash of vanilla extract
- 140g self-raising flour
- 85g almonds
- ½ tsp baking powder
- 2 tsp matcha powder
- 60ml milk
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18 October 2011
BakingSoda commented on this recipe
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04 May 2012
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