Marbled Tea cake

So this is actually supposed to be a matcha marbled tea cake, but as you can see from the photo, the swirls aren't a beautiful shade of green.  I think the cake still came out pretty and tasted great.  And I think I know why the swirls didn't come out green.  I don't think enough matcha green tea powder was used.  When I looked at the recipe, I was surprised about how little matcha powder it called for.  I think if I had used more, I would not have this color issue.

The recipe I used came from Cookbook Catchall. It's a very simple recipe and the taste is great.  It's not too sweet, it has a tea flavor to it, and it would go perfect with a cup of tea in the afternoon.  I followed the recipe exactly, except that I didn't use parchment paper and instead used foil.  The only thing I would change is instead of the 1.5 teaspoons of matcha powder, I would put in 1.5 tablespoons.  All of the matcha cakes I have made so far have needed between 1 and 2 tablespoons of matcha powder, and the other cakes have come out a beautiful shade of green.  Here is the recipe with the slight modifications:



1?2 cup (1 stick) unsalted butter, softened
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup sugar
2 large eggs, room temperature
1 cup sour cream, room temperature
1.5 tablespoons matcha powder
1 teaspoon pure vanilla extract


1. Preheat oven to 350.

2. Line 9 x 3 loaf pan with foil.

3. Whisk flour, baking powder, baking soda and
salt in a medium bowl. Put the butter and sugar into the bowl of an
electric mixer fitted with the paddle attachment. Mix on medium-high
speed until pale and fluffy, 3 to 4 minutes. Reduce speed to medium.
Mix in eggs, one at a time. Mix in flour mixture in 3 batches,
alternating with sour cream. Add vanilla, and mix 1 minute.

4. Portion out 1/3 of the batter into a small bowl. Mix in matcha powder, stirring well to combine.

Spread one-third of the plain batter into prepared pan. Use a small
offset spatchula to ensure an even, flat layer. Dollop with 1/3 of
matcha batter and use a spatchula to gently spread the matcha layer on
the top of the other. Spread another third of the plain batter on top,
followed by another third of the matcha batter. Repeat one more time so
that the final layer is the rest of the matcha batter. Run a thin knife
through batter to marbleize. Run spatchula over top to ensure the
batter is flat in the end.

6. Bake until a cake tester inserted
into center comes out clean, 50 to 55 minutes. Let cool in pan on a
wire cooking rack for a few minutes. Lift cake out and allow to cool completely on rack.

Leave a Reply

Your email address will not be published. Required fields are marked *