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.
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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
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.
Ingredients
- 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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La Table De Nana says
McGill..I went there:) Just 1 semester though.. many many many moons ago..
I have Matcha powder..Thank you.
Baking IS therapy:)
Good luck..with anything you chose..It usually works out..the career area:)
Janice Lawandi says
Thanks! I hope so 😉
Medeja says
The color looks so cute!