Matcha Green Tea Cake

Introduction

The Matcha Green Tea Cake is a delightful fusion of traditional Japanese flavors and modern baking techniques. With its vibrant green color, earthy sweetness, and delicate texture, this cake has become a favorite among tea lovers and dessert enthusiasts alike. Whether you’re looking to impress guests or simply indulge in a unique treat, this cake offers both elegance and simplicity.

The History

Matcha, a finely ground powder made from specially grown and processed green tea leaves, has been an integral part of Japanese culture for centuries. It was originally used in tea ceremonies and later found its way into culinary applications. The incorporation of matcha into Western-style cakes began gaining popularity in the late 20th century as global interest in Japanese cuisine surged. Today, matcha desserts are enjoyed worldwide, with the green tea cake being one of the most beloved variations.

Ingredients Breakdown

This recipe blends traditional cake ingredients with high-quality matcha powder to create a moist and flavorful dessert. Key components include:

• Matcha Powder: Provides the distinct color and flavor profile.
• Flour: Offers structure and texture.
• Sugar: Balances the earthiness of the matcha and adds sweetness.
• Eggs: Provide lift and richness.
• Butter or Oil: Adds moisture and softness.
• Milk: Enhances creaminess and helps bind the ingredients.
• Baking Powder: Ensures a light and airy crumb.

Step-by-Step Recipe

1. Preheat oven to 350°F (175°C). Grease and flour a loaf pan or cake tin.
2. In a medium bowl, sift together all-purpose flour, matcha powder, and baking powder.
3. In another large bowl, beat eggs and sugar until light and fluffy using an electric mixer.
4. Add melted butter or oil and mix well.
5. Gradually fold in the dry ingredients into the wet mixture, alternating with milk, beginning and ending with the dry mixture.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 30–40 minutes or until a toothpick inserted in the center comes out clean.
8. Cool completely before slicing or adding any topping.

Tips

• Use high-quality ceremonial grade matcha for the best flavor and color.
• To prevent lumps, sift the matcha with dry ingredients before mixing.
• Don’t overmix the batter once flour is added to avoid a dense texture.
• If using a bundt pan, adjust baking time and check doneness regularly.
• For extra richness, add a splash of vanilla extract or almond extract.

Variations and Customizations

This versatile cake can be adapted in many ways:

• Layered Matcha Cake: Make multiple layers and frost between them with matcha buttercream.
• Matcha Cheesecake Swirl: Add a cheesecake layer or swirl into the batter before baking.
• Chocolate Matcha Marble: Mix in some cocoa powder or dark chocolate batter for a marbled effect.
• Lemon Matcha: Add lemon zest or a bit of lemon juice for a refreshing twist.
• Vegan Version: Substitute eggs with flax eggs, use plant-based milk and vegan butter.

Health Considerations and Nutritional Value

Matcha is rich in antioxidants, particularly catechins, which are known for their anti-inflammatory and heart-healthy properties. A typical slice of matcha green tea cake contains around 200–300 calories, depending on the recipe. While it’s not a low-calorie dessert, choosing whole grain flour, reducing sugar, or using alternative sweeteners can make it healthier. Additionally, using olive oil or coconut oil instead of butter can improve the fat profile of the cake.

Ingredients

• 2 cups (250g) all-purpose flour
• 2 tablespoons matcha green tea powder (ceremonial grade preferred)
• 1 ½ teaspoons baking powder
• 1 cup (200g) granulated sugar
• 4 large eggs
• ½ cup (120ml) milk
• ½ cup (120ml) vegetable oil or melted butter
• Optional: ½ teaspoon vanilla extract

Directions

1. Preheat your oven to 350°F (175°C). Prepare a 9-inch loaf pan by greasing it with butter or non-stick spray and dusting lightly with flour.
2. In a medium bowl, sift together the flour, matcha powder, and baking powder. Set aside.
3. In a large mixing bowl, whisk together eggs and sugar until the mixture becomes pale yellow and slightly thickened.
4. Add the oil or melted butter and mix well until fully incorporated.
5. Gradually add the dry ingredients to the egg mixture, alternating with the milk, starting and ending with the dry ingredients. Stir gently after each addition until just combined.
6. If using, stir in the vanilla extract.
7. Pour the batter into the prepared pan and smooth the surface with a spatula.
8. Bake for 30–40 minutes or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.

FAQ

Can I make this cake gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum, or use a combination of rice flour and potato starch.

What if I don’t have matcha powder?

You can substitute with regular green tea powder, but the flavor and color will be less intense. Alternatively, skip the matcha entirely for a basic vanilla cake.

How should I store the cake?

Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Wrap tightly to preserve freshness.

Can I freeze the cake?

Absolutely. Wrap the cooled cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before serving.

Summary

The Matcha Green Tea Cake is a deliciously moist and aromatic dessert that beautifully combines Japanese tradition with modern baking. Its vibrant color and unique flavor make it a perfect choice for tea parties, special occasions, or a simple afternoon treat.