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    Home » Recipes » Cakes

    Published on: February 26, 2013 by Janice Lawandi; Updated on: January 26, 2023 3 Comments

    Matcha tea cakes

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    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.

    Matcha tea loaf cake
    Matcha tea loaf cake
    Disclosure: As an Amazon Associate, I earn from qualifying purchases.
    Matcha tea loaf cake
    Matcha tea loaf cake

    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
     
     

    • 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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    Comments

    1. La Table De Nana says

      February 26, 2013 at 1:49 pm

      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:)

      Reply
      • Janice Lawandi says

        March 19, 2013 at 12:03 am

        Thanks! I hope so 😉

        Reply
    2. Medeja says

      February 26, 2013 at 6:09 am

      The color looks so cute!

      Reply

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