Marble cake with matcha tea
This marbled matcha tea cake is a unique way to give a twist to the classic homemade sponge cake. Tender, moist, and with a beautiful marbled effect, it combines the sweetness and aroma of vanilla with the vegetal and slightly bitter notes of matcha tea.
Ingredients · Servings 8
- 2 tablespoons of matcha
- 50 ml of hot milk
- 80g of butter (at room temperature)
- 150 g of sugar
- 3 eggs
- 150 g of mascarpone
- 1 teaspoon of vanilla extract
- 250 g of flour
- 2 teaspoons of baking powder (Royal type, chemical leavening agent)
- 1 pinch of salt
- 40 ml of milk
Method · 1 h
- Heat the milk and pour it over the matcha in a bowl. Mix well with a chasen (Japanese bamboo whisk), a hand whisk, or an electric whisk.
- Mix the softened butter with the sugar until you get a creamy mixture.
- Add the eggs and mix well. Stir in the mascarpone and vanilla extract and mix again.
- Add the flour, yeast, and salt (if you prefer, you can mix them beforehand in another bowl), along with the milk. Gently incorporate everything into the dough until you obtain a smooth mixture.
- Transfer half of the batter to another bowl and add the matcha and milk mixture. Mix well until you obtain a uniform green batter.
- Place a spoonful of the vanilla batter into a greased loaf pan. Add more spoonfuls of vanilla batter in different spots around the pan.
- Add spoonfuls of the matcha batter into the gaps left between the vanilla batter.
- Continue adding the rest of the vanilla batter and the matcha batter little by little and irregularly.
- Using a skewer or knife, make wavy movements in the dough to create the marbled effect.
- Bake the cake for 50 minutes at 170°C, with the oven preheated and heat from above and below.
- Remove the marble cake from the oven and let it cool before unmolding it. And that's it!
