Matcha Cake

Ingredients (for 1 loaf tin approx. 20–22 cm)

Dough

• 180 g wheat flour

• 2-3 teaspoons of high-quality matcha powder

• 2 tsp baking powder

• 1 pinch of salt

• 120 g sugar (white or cane sugar)

• 2 eggs (room temperature)

• 120 ml neutral oil (e.g. sunflower or rapeseed oil)

• 120 ml milk or plant-based milk (oat/almond)

• 1 tsp vanilla extract (optional)

• Zest of ½ an organic lemon (optional, adds freshness)

Optional topping (as shown in the picture)

• 200 ml heavy cream or vegetable whipping cream

• 1–2 tsp icing sugar or maple syrup

preparation

1. Preheat oven
   Bake at 170 °C using top/bottom heat.
   Grease a loaf tin or line it with baking paper.

2. Mix the dry ingredients
   Sift flour, matcha, baking powder and salt into a bowl.
   (Important for an even green color without lumps.)

3. Mix the wet ingredients
   Beat eggs and sugar for 2-3 minutes until creamy.
   Stir in the oil, milk, vanilla and lemon zest.

4. Make dough
   Gently fold the dry ingredients into the liquid mixture, stirring only until a smooth batter is formed.

5. Bake
   Pour the batter into the mold.
   Bake for approximately 45–50 minutes .
   Perform a stick test.

6. Let it cool down
   Let the cake rest in the tin for 10 minutes, then remove it and let it cool completely.

Topping (optional)

• Whip the cream until stiff.

• Sweeten lightly.

• Spoon generously onto the cooled cake or serve as a dollop.

Tips for best quality

• Use high-quality culinary matcha , not cooking matcha – this massively affects taste and color.

• Do not bake at too high a temperature, otherwise the matcha will lose its bitterness and color.

• The cake will stay moist for 2-3 days if stored in an airtight container.