Matcha tea cakes

This matcha loaf cake recipe is flavoured with matcha green tea powder and made with ground almonds for a light, fluffy pound cake that's naturally green in colour.

This recipe was adapted from the July 2011 issue of Olive magazine. I used all-purpose instead of self-raising flour, so I compensated by adding baking powder and salt to the dry ingredients. I also added a full teaspoon of vanilla extract and specifically used ground almonds (the original recipe did not specify). I really enjoyed the sweet matcha tea flavour of these loaves, and would definitely make them again. I literally threw them together at the end of the day and loved the result!

📖 Recipe

Matcha Tea Cakes

AuthorAuthor : Janice Lawandi

These matcha tea cakes are mini loaf cakes made with ground almond and flavored with matcha tea for a subtle tea flavor and light green color.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine French

Servings 8

Calories 400 kcal

Equipment

• ▢
  Mini loaf pan
• ▢
  5-quart KitchenAid Artisan mixer
• ▢
  GIR spatula

Ingredients

 

MetricUS Customary

 

1x2x3x

• ▢ 155 grams bleached all-purpose flour
• ▢ 85 grams ground almonds
• ▢ 15 mL matcha green tea powder
• ▢ 7.5 mL baking powder
• ▢ 2.5 mL Diamond Crystal fine kosher salt
• ▢ 175 grams unsalted butter room temperature
• ▢ 200 grams granulated sugar
• ▢ 3 large egg(s)
• ▢ 5 mL pure vanilla extract
• ▢ 60 mL whole milk (3.25 % fat)

Instructions

 

• Preheat the oven the 325°F (165 °C). Grease 8 mini loaf pans (I used this pan from Amazon. Set aside.
• In a medium bowl, whisk together the flour, ground almonds, matcha, baking powder, and salt. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and the sugars for a few minutes, then add the eggs one at a time, beating well between each addition and scraping down the sides of the bowl as needed with a spatula. Add the vanilla and beat the mixture again.
• Add the whisked dry ingredients alternately with the milk, beginning and ending with the dry ingredients.
• Give the mixture a couple more stirs with the spatula to make sure everything is evenly incorporated, then divide the batter among the prepared loaf pans.
• Bake the cakes for about 20 or so minutes, and take them out of the oven when a cake tester inserted in the center of one of them comes out clean.
• Cool on a wire rack in the pan for 10 minutes before unmolding to cool completely.

Notes

Please note this cake can also be baked in a large 1-pound loaf pan (a standard 9x5-inch loaf pan or even better, a smaller 8.5x4.5-inch loaf pan) but it will take at least 45–60 minutes.

Nutrition

Calories: 400kcal

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