Matcha Loaf Cake
Light, buttery and with the distinctive fresh taste of green tea, this matcha cake has a unique and distinct flavour. Easy to make and full of cakey goodness.
| Serves | 8 |
|---|---|
| Makes In | 1 hour |
| Difficulty | Easy |
| Dietary |
Ingredients
For the Cake
| Qty | Ingredient |
|---|---|
| 225g | Unsalted butter |
| 225g | Golden caster sugar |
| 225g | Self-raising flour |
| 4 | Eggs |
| 1 ½ tsp | Matcha powder |
For the Icing
| Qty | Ingredient |
|---|---|
| 125g | Unsalted butter |
| 300g | Icing sugar |
| 3 tsp | Matcha powder |
| ½ tsp | Vanilla extract |
| 1 tbsp | Milk |
Method
Forget everything you ever knew about tea loaf, with its raisins and tea-soaked goodness, this is the ultimate ‘tea loaf’. Made using matcha, a fine green powder from green tea leaves, it’s packed full of antioxidants and goodness.
Easy to make and so light and fluffy. Just remember, a little matcha goes a long way!
- Heat the oven to 180°C (fan oven).
- Line a baking tin with grease-proof paper.
- Cream together the butter and sugar until creamy.
- Add one egg at a time and mix until evenly mixed with the butter and sugar.
- Sift in the flour and the matcha powder and combine until you have a smooth mixture.
- Pour the mixture into your baking tin and bake for around 45 minutes.
- Leave to cool before serving or icing.
Finish with a dusting of icing sugar, or why not try the matcha-infused buttercream icing for a really indulgent treat?
- Simply mix the butter with sieved icing sugar and matcha powder.
- Add the vanilla extract and a tablespoon of milk to bind it together.
- Ice once the cake is cooled.
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