Matcha Cakes with Raspberries recipe

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Matcha green tea cakes with raspberries and almonds, made in a canelé mould (or a regular muffin tin).

  • Prep15m
  • Cook25m
  • Total40m

I came across Matcha Green Tea Mini Cakes With Raspberries from Anne’s Kitchen whilst hunting for a plain (undecorated) matcha cupcake recipe.

Anne uses a canelé mould to give her cakes a fluted shape. I wasn’t familiar with canelés so I had a Google. I learned that they’re a classic French pastry flavoured with rum; chewy on the outside and custardy in the middle. I then searched for a canelé mould and fell down a rabbit hole. Typically canelés are made in copper moulds but non-professional bakers can get good results with silicone. I opted for De Buyer Elastomoule as the silicone has metal powders, which help with heat conduction to give the canelés get their crisp outer crust. 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. They're just the right amount of sweet for me, with the almonds and raspberries complementing the matcha. The De Buyer moulds worked brilliantly; the cakes popped out, looked really pretty and cleaning was a doddle. An ordinary muffin tin will work just as well though.

Recipe credit

Matcha Green Tea Mini Cakes With Raspberries from Anne’s Kitchen.


Matcha Cakes with Raspberries

  • Prep15m
  • Cook25m
  • Total40m
Makes: 12


  • 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 tbsp raspberry jam (optional)


  1. Preheat the oven to 180°C (160°C fan).
  2. Mix 75g of sugar and 90g of butter together in a large bowl (I use an electric whisk).
  3. 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 of ground almonds.
  4. Heat 50ml of 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 use a small electric whisk (an Aerolatte).
  5. Pour the matcha into the cake mixture and whisk until you have a light green batter.
  6. Stir in 75g of raspberries and once they're incorporated stir in 2 tablespoons of jam if using.
  7. 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.

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