I was looking for a matcha cupcake recipe that didn’t have frosting and I came across this recipe from Anne’s Kitchen. Anne uses a canelé mould to get the fluted shape around her cakes and because I wasn’t familiar with canelés I had a Google. It turns out that they’re a classic French pastry flavoured with rum; chewy on the outside and custardy in the middle. I’d never tried one but they sounded incredible so I went in search of a canelé mould and fell down a rabbit hole. Typically canelés are made in incredibly beautiful and expensive copper tin moulds but non-professional bakers can get good enough results with a silicone mould. I opted for De Buyer Elastomoule as they have decent reviews and the silicone has metal powders which help with heat conduction meaning the canelés get their crisp outer crust. As far as silicone moulds go they aren’t cheap but because I’m now desperate to make canelés I’m happy to invest.
Anyway, back to the matcha cakes, which are lovely. I don’t have a huge sweet tooth and these cakes are just the right amount of sweet for me, with the almonds and raspberries balancing the bitterness of the matcha. Anne, thank you very much for this amazing recipe and for inadvertently introducing me to canelés. The De Buyer moulds worked brilliantly for these cakes; they popped out easily, made them look really pretty and cleaning was a doddle.
- 75g sugar
- 90g room temperature butter
- 2 eggs (medium or large)
- 125g plain flour
- 2 tsp baking powder
- 50g ground almonds
- 50ml milk
- 2 tsp Matcha powder
- 75g raspberries
- 2 tbs raspberry jam (optional)
- Preheat the oven to 180°C (160°C fan).
- Mix 75g of sugar and 90g of butter together in a large bowl (I used an electric whisk).
- Crack in 2 eggs and mix well then sift in 125g of plain flour and 2 teaspoons of baking powder a little at a time, whisking as you go. Once you've used up all the flour, mix in 50g ground almonds.
- Heat 50ml milk gently in a saucepan or microwave until it starts to steam. Add 2 teaspoons of matcha and whisk well ensuring that there are no lumps. I used a small electric whisk (an Aerolatte) to do this.
- Pour the matcha into the cake mixture and whisk until you have a light green batter.
- Stir in 75g of raspberries and once they're incorporated stir in 2 tablespoons of jam if using.
- Divide the mixture into a 12-cup muffin or canelé tin and bake for 25 minutes then test with a cake tester (or stick of spaghetti). The tester should come out clean and the cakes should be lightly golden on top.