- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 680 kcal
Quick summary
“Fluffy cake with a velvety texture made with the authentic creaming method of butter and sugar, flavored with culinary matcha green tea and baked at one hundred and eighty degrees for balance between sweetness and herbal notes.”
What you need to know
- The initial emulsion of butter at room temperature with sugar incorporates micro-bubbles of air crucial for aeration.
- The alternating addition of dry ingredients and milk prevents excessive gluten development, keeping the crumb tender.
- The homogeneous dispersion of the sifted matcha gives stable emerald coloration and sophisticated vegetal bitterness.
Ingredients
Main
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup of butter
- 3 eggs
- 1/2 cup milk
- 3 tablespoons matcha powder
- 1 tablespoon baking powder
- 1 pinch of salt
Instructions
Principal
- Preheat the oven to 180 degrees Celsius.
- In a bowl, beat the butter and sugar until light and fluffy.
- Adicione os ovos, um a um, batendo bem após cada adição.
- In another bowl, mix the flour, matcha, baking powder, and salt.
- Add the dry mixture to the sugar mixture, alternating with the milk. Mix until homogeneous.
- Pour the batter into the greased pan.
- Bake for about 35 minutes or until a toothpick comes out clean.
- Let it cool before unmolding.
Chef's tips
- Sift the matcha powder with the wheat flour to break up small compact clumps of ground leaves.
- Use eggs and milk at room temperature so as not to curdle the aerated butter during the beating process.
- Bake on the center rack of the oven and avoid opening the door in the first twenty-five minutes of thermal cooking.
Variations
- Incorporate fine zest of lemon into the buttery dough to highlight the fresh and citrusy notes of the matcha.
- Add half a cup of bake-stable white chocolate chips to the dough before pouring into the pan for a sweet contrast.
- Top the unmolded cake with a rustic syrup made with confectioner's sugar, milk, and a pinch of matcha powder.
Substitutions
- Unsalted butter can be replaced by flavorless coconut oil or vegetable margarine with high lipid content.
- Whole cow's milk can be swapped for oat, almond, or soy milk without added sugar.
- Refined white sugar can be replaced by demerara sugar crushed in a blender or fine granulated sugar.
How to store
Store the cake in a cake stand with a lid in a cool, dry place for up to three days. Avoid unnecessary refrigeration so that the butter present in the crumb does not harden, preserving the fluffy texture and natural moisture of the preparation.
Can it be frozen?
Freeze the cake sliced individually in double plastic wrap for up to sixty days. To defrost, leave the slice at room temperature for thirty minutes and heat for ten seconds in the microwave before enjoying.
What to serve with
Pairs with a cup of medium-roast brewed coffee, Earl Grey black tea with bergamot, tart raspberry jam, or a portion of homemade whipped cream with a light touch of vanilla essence and lemon zest.
Frequently asked questions
Why did the cake turn dark on the outside?
Direct contact with the oven heat caramelizes the top; cover with aluminum foil if it browns too quickly.
Which type of matcha should be used in the cake?
Use culinary-grade matcha, which has a vibrant color and heat resistance in the oven while maintaining the herbaceous notes.
How to know if the cake is ready?
Insert a toothpick in the center at thirty-five minutes; if it comes out clean and dry, the cake is completely baked.
Can I beat the dough by hand without a mixer?
Yes, use a vigorous wire whisk to aerate the butter and sugar until you get a whitish cream.
