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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
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I found this recipe a few years ago, but can't remember where. I haven't had a chance to try it yet, but I thought it sounded interesting! Ingredients:
1 1/2 cups all-purpose flour |
3/4 teaspoon baking powder |
3 eggs |
1 cup granulated sugar |
1/2 cup full fat plain yogurt |
1 teaspoon vanilla extract |
1/2 cup of melted butter (do not use margarine) |
1 -2 tablespoon green tea powder (matcha) |
1 teaspoon of lukewarm water |
1 tablespoon cream (optional) |
Directions:
1. Preheat oven to 375°F.
2. Line 2 mini loaf pans or 1 standard loaf pan with parchment paper and/or coating it with non-stick spray.
3. Sift together flour, baking powder and salt.
4. In a large bowl, combine eggs and sugar and mix until well incorporated; add the flour mixture and stir to combine.
5. Add vanilla and yogurt and mix well; gradually add the melted butter and continue to blend until the cake batter is smooth.
6. In a separate bowl, mix the powdered green tea and about a teaspoon of lukewarm water into a paste; if desired, add a tablespoon of cream and continue mixing this into a paste.
7. Add about 1/4 to 1/3 of the cake batter to the green tea mixture; blend until it is a solid green color.
8. Add the green tea batter to the plain batter with a rubber spatula; make 1 or 2 large swirls with the rubber spatula, being careful not to over-do it.
9. Pour the batter into the prepared pan (s), and bake for about 40 minutes; cake will be done when it is slightly springy in the middle.
10. Note: The cake is best if you let it rest 1-2 days in the fridge; wrap tightly with saran wrap and aluminum foil and let the flavors develop.
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