These little cute cakes were not supposed to be made. They were not planned. At all. In fact, I should have happily boarded a flight on Friday night and gone home to Luxembourg, where I would have spent the weekend with my family and friends. Instead, that Volcano decided to erupt. Thanks!
Yes, I was one of the Volcano victims. Not one of those tragic stuck-in-the-middle-of-nowhere-and-no-way-to-get-home people (and here my heart goes all to those stranded, you must have had the week from hell!). I was one of the oh-now-I’m-stuck-at-home-and-have-no-plans-for-the-weekend people. So what to do?
Well, I decided to take myself to places I hadn’t been to in a while. On top of my list: the Japan Centre. A little piece of Japan in London: a massive selection of sushi, all kinds of obscure condiments and sauces and everything you really need to make some damn good Japanese food. It’s here where I stumbled across Matcha Green Tea Powder. I’ve been meaning to bake with this for like ages, but never got around to it! So, I decided this weekend is going to be the perfect occasion…
That’s how these mini cakes were born. And they were well worth it. The slight bitterness of the matcha harmonizes perfectly with the sweetness of the almonds and the tartness of the raspberries.
So, let’s thank that stupid volcano for at least having at least done one good thing! It led me to make these delicious little matcha cakes.
Matcha Green Tea Mini Cakes with Raspberries
Makes about 10
90g soft butter
75g sugar
2 eggs
125g flour
2 tsp baking powder
50g ground almonds
50ml milk
2 tsp matcha tea powder
100g raspberries
Preheat the oven to 180°
Beat the butter and sugar in a bowl until creamy. Add the eggs and continue to beat. Gradually add the flour and baking powder, then the almonds.
Heat the milk in a saucepan, remove from the stove and add the matcha tea powder. Leave to soak for 3 minutes, then beat it all to remove any remaining clots. Add the matcha milk to the dough and incorporate well.
Distribute the mix between 12 muffin or cannelé molds and top each with a couple of raspberries. Bake for about 25 minutes.
Your matcha teacakes are simply delectable! Don’t you just love it when unplanned interruptions bring forth other little good outcomes? Love your glass-is-half-full attitude! And those photos…..so gorgeous! Well done! I’m bookmarking this site!!
Out of this volcano ash incident came something so good and pretty!
Lovely cakes. I like the flavour combinations and oh, I’ve got the same plate! x
just lovely… i need a new internet connection so i could smell and taste your stuff…
i have some green tea powder at home and just went out to buy some raspberries, thanks for the recipe im sure they will turn out lovely xx
I’m trying these as soon as my matcha arrives – they look gorgeous! Do you use plain flour or self raising?
Hey Tanya,
use plain flour. You’re gonna love them, they’re ace little cakes! Enjoy!
Anne
I came across this site looking for a cake recipe using macha green tea. I love the recipe. I used buttermilk instead of milk and stirred in the macha without heating it first. Worked a treat. Thanks for posting!!
Hi Gaz, buttermilk as a replacement sounds heavenly! We don’t get it in many shops in the UK, that’s why I unfortunately never bake with that ingredient, but I love buttermilk. What a great idea!
Ciao Anne! Thank you very much for this delicious recipe! If you want, look here
http://www.tortadirose.it/dolci/mini-cake-al-matcha-e-lamponi