Learn How To Bake Your First Matcha Green Tea Cake

Pssst! Are you a matcha cake virgin?

If you are, don’t worry, your secret is safe with us!

But we would heartily recommend a slice of the green stuff to anyone, if for no other reason that it is delicious!

However, matcha tea cake is still something of a niche product. In order to try it, the unpalatable truth is that you may have to bake it yourself!

And the truth is, not everyone is an expert in home baking. But the good news is that you don’t need to be.

With so many excellent simple cake recipes out there, baking your first matcha green tea cake needn’t be a traumatizing experience.

Here’s our cake virgins guide to baking your first matcha green tea cake.

Virgin’s Matcha Pound Cake

Time Needed: One Hour

You Will Need

  • A simple loaf tin

INGREDIENTS

  • ¼ cup melted butter or coconut oil
  • 2 large eggs
  • ½ cup milk – you can use dairy or almond milk
  • 1 cup of sugar
  • 1 cup of flour
  • 1 tablespoon cooking grade matcha powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

HOW TO MAKE

  • Get the oven to 325 F. Line a loaf pan with baking paper or spray grease.
  • Mix together the fat/oil with the sugar. You may use a food mixer or do it by hand.
  • Gradually add in the eggs, beating them carefully as you do so. Also add the milk.
  • In a different bowl, gather the flour, baking powder, salt and matcha powder.
  • Now add the dry mixture to the eggs, fat and milk. Blend it in well until it is nice and smooth.
  • Once well mixed, pour the mixture into your loaf pan.
  • Bake for 45 minutes or until the cake is a golden brown color. Check that it is cooked in the middle.
  • Allow to cool in cake tin for ten minutes, before transferring to a wire cooling rack.
  • That’s it – it really is that simple!

 

Ready to try more – here’s another recipe, only slightly more difficult!

NB: if you haven’t already got one, you will need to purchase a Bundt pan. This is a distinctively shaped cake tin and what is used to make the traditional European delicacy Gugelhupf.

 

Virgin’s Matcha Chiffon Cake

Time Needed: Forty Five Minutes For The Cake. Extra For Topping

You Will Need

  • An ungreased Bundt pan
  • A little bit of patience!

INGREDIENTS

  • 1 tablespoon of matcha tea powder, cooking grade
  • 2/3 cup of cake flour
  • 3 separated eggs
  • 1 teaspoon of baking powder
  • ½ cup granulated sugar
  • 4 tablespoons of water
  • 3 tablespoons vegetable oil

 

FOR DECORATION

  • Strawberries
  • Whipped cream

TO MAKE

  • Heat the oven to 325 F
  • Gather the matcha and baking powder, with the flour and mix in a bowl.
  • Carefully beat the whites of the eggs, until they form soft peaks. Now add in two tablespoons of sugar and continue to beat.
  • In a separate bowl, beat the rest of the sugar with the yolks of the egg. Watch as the color lightens. Then add the water and the oil.
  • Gradually fold the flour into the egg yolks.
  • Now slowly add the whites into the mixture, bit by bit. It is important not to mix too much.
  • Spoon the mixture into the Bundt pan.
  • Bake for half an hour, no longer.
  • Check the cake is springy, but baked properly.
  • Turn upside down still in the Bundt pan to cool on a plate.
  • Allow to cool well.
  • Once it has cooled, very carefully tease the cake away from the pan with a spatula.
  • Add the strawberries and whip the cream when you are ready to serve it!

Congratulations! You have made your first matcha tea cake and will wow everyone with your ninja culinary skills!