This recipe was all due to my fascination with Matcha. Recently, I got myself a pack of Tea Trunk and knew that a recipe was on the cards. A very important tip: Use a weighing scale for this recipe. Do not try to make it by Googling the conversions.
Also, this recipe was inspired from one I saw on Tasty! Full credit to them for the original version.
Prep time: 15 mins | Cooking time: 45-50 mins | Makes one small cake
- 1 teaspoon matcha green tea (I got mine from Tea Trunk)
- 90 grams all-purpose flour (Measure till the milligram)
- 75 grams caster sugar
- 90 grams clarified butter or ghee
- 1 and a half teaspoons of baking powder
- 2 eggs, beaten
- One juicy medium-sized orange
- A pinch of salt
- A teaspoon of vanilla essence
- 65 grams icing sugar
Using an electric hand mixer/blender, beat the clarified butter and caster sugar until the sugar dissolves and the mix is pale white in colour.
Add the eggs gradually and combine them into the mix slowly.
Measure the flour and sieve it into the egg mixture with the baking powder and salt. Add the vanilla essence and combine to form a batter.
Remove a third of the prepared batter and keep separately. Mix in the matcha powder to the one-third batter.
Slice the orange into two, and add the juice of one half of the orange to the remaining batter. Combine well.
Grease and line a small baking tin (preferably a rectangular one) with baking or parchment paper. Add the batter with the orange juice to the tin and spread it evenly using a spatula.
Drop in the matcha batter in the middle and using a toothpick or a kebab stick, make incisions all over the tin. This will give the cake its marbelling effect.
Bake in a preheated oven for 45 mins till the top is nice and brown. Check with a knife if the centre comes out clean. Else, give it another five minutes.
Meanwhile, juice the remaining half of the orange and add to the icing sugar. Once the cake has cooled, spoon the orange icing on top of the cake.
Serve with a warm cup of bitter coffee.