Try the famous marbled cake in a delicious new setting. Depending on the form you chose, you will find this dessert as an Easter cake or an easy matcha cake for the weekend. The recipe comes from the book “Matcha. The Cookbook” by Gretha Scholtz which you can get in our shop.
Time: 30 min + 50 min in the oven
Ingredients for the cake (8 servings):
- 1 cup plus 2 tbsp butter at room temperature
- 2 cups confectioner’s sugar
- 2 table spoons (for dough and sprinkle) Moya Matcha Daily
- 6 eggs
- 1/4 cup plus 1 tbsp milk
- 2 tsp baking powder, sifted
- 2 and 1/4 cups all-purpose flour, sifted
- 1tsp vanilla paste
Ingredients for the glaze:
- 80g white chocolate chopped
- 2 table spoons Moya Matcha Daily
- 6 table spoons of hot water
- 1/2 cup confectioner’s sugar sieved
- 2 table spoons heavy cream, hot
Preparation:
- To make the cake: preheat the oven to 180C.
- Lightly spray a silicone Bundt pan with nonstick cooking spray, or butter and flour a cake pan or a 20cm x 10 cm loaf pan.
- Using an electric mixer, cream the butter with the confectioner’s sugar until light and fluffy. Add the eggs, 1 at a time, beating well after each addition.
- Mix in 1/4 cup milk and the vanilla. Fold in the sifted flour and baking powder. Pour half of the batter into a separate bowl to make 2 equal portions.
- Stir the matcha into the remaining 1 tbsp milk until no lumps remain. Mix the matcha paste into the batter in one of the bowls.
- Ladle a few spoonfuls of the vanilla batter into the bottom of the prepared pan. Ladle a few spoonfuls of the matcha batter over top. Continue alternating until all the vanilla and matcha batter have been used.
- Drag a chopstick through the batter, swirling to create a marbled effect.
- Bake for 50 minutes or until a tester inserted in the center comes out clean. Let cool in the pan for 15 minutes before inverting onto a wire rack and removing the pan.
Glaze preparation:
- Melt the chocolate in a small heatproof bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water.
- Stir the matcha with the water until no lumps remain. Add the matcha mixture and sieved confectioner’s sugar to the melted chocolate. Heat stirring until the sugar is dissolved and the mixture is smooth. Mix in the hot cream.
- Pour the glaze over the cooled cake, letting it drip down the side. Enjoy!
