Cake with green matcha tea and white chocolate
The recipe for the matcha tea cake comes from the book "Tokyo. Iconic Recipes" by Maori Murota. According to the recipe for the book, the weight of individual ingredients (flour, sugar and butter) should be equal to the weight of 3 eggs (without shells). 3 "L" eggs weigh about 150 g, so add 150 g of sugar, 150 g of flour, 150 g of butter.
There has been some change to my version of the recipe. During the preparation of the cake, it turned out that I ran out of butter. I decided to add another fat, namely olive oil. I thought that the characteristic taste of the oil might intriguingly blend in with matcha tea. I also cut down on the amount of sugar. Everyone liked the cake very much. When I prepared the original cake the next day, it was also delicious, but the less sweeter version with the addition of olive oil won.
Experiment, I also recommend trying the dark chocolate version instead of the white one.
Matcha is a very finely ground green tea of the highest quality, the leaves of which are plucked in the first harvest. Traditionally used for ritual drinking and for the preparation of desserts, drinks and sweets. Matcha tea can be bought in larger stores or online, e.g. at Cuisines of the world
Ingredients for a 19 x 9 x 8 cm mold (my 14 x 14 cm)
130 g of sugar
150 g of type 405 flat flour
120 g of butter
30 ml of olive oil
1 teaspoon of baking powder
70 g of white chocolate
1 tablespoon of matcha tea
In a bowl, mix the dry ingredients: flour, baking powder and matcha tea. The whole thing should also be sieved.
Chop the chocolate into small pieces.
Soft butter. beat the oil and sugar with a mixer for about 5 minutes. The whipped mass should be light and creamy. While mixing, slowly break in the eggs one by one. Preheat the oven to 170 ° C. Grease the mold with butter and sprinkle it with flour or breadcrumbs. Pour dry ingredients into the whipped mass and add chopped chocolate. Using a wooden or silicone spatula, gently mix until all ingredients combine. Pour the mass onto the dough into a mold and bake it for about 40 - 50 minutes. The cake will be baked when the stick is dry and clean after inserting and removing the stick. Take it out of the mold and let it cool on a wire rack.