Matcha Green Tea Cakes with Raspberries recipe

  • Rating: 3
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Matcha Green Tea Cakes with Raspberries Matcha green tea and raspberry cake ingredients Mix the sugar, butter, eggs, flour, baking powder and almonds Heat the milk then mix in the Matcha powder Whisk the Matcha into the cake mixture Divide the mixture into a 12 or 24-cup muffin tin Top with fresh raspberries Bake until lightly golden all over Matcha green tea cake with raspberries
  • Matcha Green Tea Cakes with Raspberries
  • Matcha green tea and raspberry cake ingredients
  • Mix the sugar, butter, eggs, flour, baking powder and almonds
  • Heat the milk then mix in the Matcha powder
  • Whisk the Matcha into the cake mixture
  • Divide the mixture into a 12 or 24-cup muffin tin
  • Top with fresh raspberries
  • Bake until lightly golden all over
  • Matcha green tea cake with raspberries

Preparation Time: 15 min   |   Cooking Time: 25 min   |   Serves: 12 people

My Vitalife cooking grade Matcha finally arrived and after a lot of research into green tea flavoured confectionery I whittled my chosen recipes down to two: Matcha shortbread and Matcha green tea mini cakes with raspberries. I started with the cakes as they had a shorter cooking time and I’d just purchased fresh raspberries.

I adore the flavour of Matcha which I’ve been drinking for a while but I couldn’t bring myself to use the ceremonial grade tea for baking as it’s so expensive. The cooking grade powder looks like a slightly dulled version of the tea but it’s vibrant enough and works well in food. It comes in 100g quantities so I’ll be cooking with Matcha a lot over the upcoming months.

I intended to find a Matcha chocolate cake recipe but when I came across Anne’s Matcha raspberry cake recipe I couldn’t resist. The cakes looked gorgeous but I wasn’t able to get hold of the cannelé moulds that Anne uses so I decided to try a variety of cake containers instead. I purchased cardboard cases from Lakeland (no need to grease, no need for a tin) and I also used a mini muffin tin. I was curious to see if my tin really was non-stick so I lined half of it with paper cases and left the other half empty, greased with a little butter (it turns out that it truly is non-stick).

As for the cakes, they were every bit as lovely as I’d hoped. I don’t have much of a sweet tooth and so these cakes were great; just sweet enough to balance the slight bitterness of the Matcha and the raspberries and almonds meld everything together perfectly. Anne, thank you very much for this amazing recipe!

Tanya

Method

  1. Preheat the oven to 180°C.
  2. Mix the sugar and butter together in a large bowl (I used an electric whisk to do this).
  3. Crack in the eggs and mix well then sift in the flour and baking powder a little at a time, whisking as you go. Once you've used up all the flour, mix the ground almonds in.
  4. Heat the milk gently in a saucepan and when it startes to steam turn off the heat. Add the Matcha and whisk well ensuring that there are no lumps. I used a small electric whisk (an Aerolatte) to do this.
  5. Pour the matcha into the cake mixture and whisk until you have a light green batter.
  6. Divide the mixture into a 12-cup muffin tin or alternatively you could use a 24-cup mini muffin tin. Top the cakes with a few raspberries (cut in half for the mini cakes) and push them into the mixture.
  7. If you're using a 12-cup muffin tin bake for 25 minutes. For a mini muffin tin bake for 18-20 minutes. The cakes should look lightly golden when you remove them from the oven.

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