photo of Mini Green Tea Yogurt Cakes on a plate

I’ve been trying to find things to do with my Nordic Ware Petits Fours Pan*.  So far a lot of the cakes I’ve baked with it just don’t come as cute as I want them to be.  The cakes shapes aren’t as sharp and well defined.  I think this pan probably works best for chocolate or jellos, but I don’t make a lot of either.

 

I decided to use the pan recently to make some mini green tea yogurt cakes.  These came out a bit better than the other cakes I made with this pan because the outside of the cakes turn a dark brown.  Previously I had been working with much lighter color batters.

photo of the mini cakes in a mini cake pan

The cakes still taste good and they remove from the pan easily, but presentation wise, it’s not my favorite pan.  Boyfriend loved the green tea yogurt cakes though. As my base, I used a recipe for Lemon Yogurt Cakes I found on My Kitchen Snippets.  I modified the recipe a bit, taking out the lemon and adding green tea.

photo of three mini cakes on a plateclose-up photo of a cake split in half

*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).

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Mini Green Tea Yogurt Cakes

These yogurt cakes are flavored with matcha which gives them a nice flavor and color. I bake them in a mini cake pan for a special treat.
Servings: 20 mini cakes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
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Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup plain yogurt
  • 3/4 cup sugar
  • 3 large eggs
  • 1/3 cup vegetable oil
  • 1 tbsp green tea powder

Instructions
 

  • Preheat the oven to 350°F. Grease and flour the mini cake pan or mini muffin pan.
  • Sift together the flour, baking powder, green tea powder and salt into 1 bowl and set it aside.
  • In another bowl, whisk together the yogurt, sugar, and eggs. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter until well incorporated.
  • With a spoon fill the cake pan with the cake batter about 3/4 full. Do not over fill it. Bake in the oven for about 20 minutes, or until a cake tester comes out clean and cake is lightly brown.
  • Remove from cake pan once it is completely cool
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!

overhead photo of three cakes on a plate