I already mentioned earlier that cookbook that I got a few months ago
– “Cakes & Loaves” – and completely forgot about. Now I am trying
to remedy this situation and use it more. So, I decided to make a sweet
cake from the book. I am very partial to ground almonds in baking, so
when I saw a recipe that combined ground almonds and matcha powder, I
knew that I just had to try it. It took me a few years of hunting in
Toronto to finally buy this famous Matcha Green Tea powder, but when I
finally got my hands on it, I only made one dessert with the ingredient
and that was it. Lately, however, I’ve been drinking a lot of green tea
which tastes exactly like Green Tea Ice Cream and I’ve been craving
desserts with that same flavour.
The cake turned out absolutely perfect. Ground almonds give unique
texture to the cake, white chocolate is not too pronounced but still noticeable and it smells and tastes like green tea. The cake stayed soft
and tender even after a few days on my kitchen table.
This recipe was a little bit strange. Although, I followed the instructions to the letter, the batter that I got was way too thin. It
was more like a pancake batter, than normal cake batter, so I had to add
a full cup of dry ingredients to make it into a normal cake batter
consistency. I’ll list my measurements here, but just in case, don’t add
all the dry ingredients at the same time, add them gradually to make
sure that the batter is not too stiff.
recipe adapted from “Cakes & Loaves” by Ilona Chovancova
- Butter, melted – 10 tablespoons (150g)
- White chocolate, melted – 75 g
- Eggs – 3
- Sugar – 3/4 cups + 2 tablespoons
- Flour – 1 cup + 1/4 cup
- Ground almonds – 1 cup + 1/4 cup
- Green tea powder (Matcha) – 3 teaspoons
- Baking powder – 1/2 teaspoons
- Baking soda – 1/2 teaspoons
- Milk – 3 tablespoons
- Salt – a pinch
– Preheat the ove to 180C (350F).
– Butter and flour a cake pan.
– Beat together the eggs and sugar in a large bowl until light, fluffy, and doubled in volume.
Gradually add the flour, ground almonds, baking powder, baking soda,
salt, milk, and melted butter. Mix until the flour is incorporated.
– Divide the batter into two equal portions.
– Fold the green tea into one portion, and fold the white chocolate into the other.
– Pour the white chocolate batter into a prepared pan and cover with the green tea batter.
– Use a fork or a metal skewer to swirl the batters for a marbled effect.
Bake for 40-60 minutes or until a wooden toothpick comes out dry when
inserted in the middle of the cake. Cover with foil if the cake is not
baked through but the top begins to brown too much.
– Let cool in the pan slightly before turning out.
– Original recipe only had 3/4 cups of flour and ground almonds each and also no milk.
It also required only 40 minutes to bake, but I found that the cake
wasn’t baked through after 40 minutes and it needed about an hour, but
it all depends on the oven.