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!
Matcha Tea Cakes
- 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.