I hear you saying “oh, here’s another matcha tea cake recipe”. Well, I must admit, I find the colour so pretty that whenever I find a recipe online that uses Matcha tea, I want to make it. This cake uses a basic quatre quarts recipe but rather than baking in a loaf tin, it uses a savarin cake tin for a prettier look.
Source: La popotte de Manue
150g butter, melted
150g self raising flour
2 tsp Matcha tea
1 tsp vanilla extract
3 tbsp Limoncello or lemon juice
- Preheat the oven at 180C.
- Place the butterfly whisk in the TM bowl and add the eggs and sugar to it.
- Whisk 5 min/speed 4 measuring cup OFF.
- On running blades at speed 3, add 1/3 of the butter and a 1/3 of the flour in alternance until they are all used up.
- Take out the butterfly whisk, scrape down any flour stuck on the sides and mix in the batter.
- Separate the batter in 2 equal parts. Mix the Matcha tea to one half (add 1 tbsp milk if too thick).
- Mix the vanilla extract to the other half.
- Butter and flour a cake tin (or use silicone) and alternate spoons of both batters.
- Bake for 20 to 30 minutes, depending on the tin size (I used a 20cm Bundt cake tin and baked for 30 min).
- Leave to cool, then mix the Limoncello or lemon juice with enough icing sugar to make a fluid enough icing but not too liquid.
- Pour over the cake.