Hint: For best results, we recommend using the ZenMatcha ‘drinking’ or ‘mixing’ grades when preparing matcha tea cake.
Please visit our online shopping cart for more information about our products.
Matcha Tea Cake
1 – cup butter or margarine
1 – cup sugar
2 – cups flour
2 – tablespoons green tea powder
4 – eggs
Preheat oven to 350 degrees.
Grease a cake mold.
Mix the flour and the green tea powder.
In a separate bowl, blend butter and sugar with your hands until fluffy. Then add the flour + green tea little by little.
Add the eggs.
Blend well until mixture is completely smooth.
Pour dough into mold and bake for about 35 minutes or until edges start to be golden and tip of knife inserted comes out dry.
Chocolate & Matcha Green Tea Cakes
* 3/4 – cup granulated sugar
* 3/4 – cup all-purpose flour, plus
* 2/3 – cup all-purpose flour, sifted
* 8 – tablespoons butter, melted (1 stick)
* 3 – large eggs
* 3 – ounces 70% cocoa chocolate, melted
* 1 1/2 – teaspoons unsweetened cocoa, sifted and diluted with
* 2 – tablespoons cold whole milk
* 1 1/2 – teaspoons matcha green tea powder
* 1 – teaspoon baking powder
* 1 – pinch salt
Melt the butter and keep.
Melt the chocolate using a double-boiler.
Beat the eggs with the sugar until white in color.
Add the melted the butter and mix well.
Add the sifted flour and baking powder, with a pinch of salt.
Divide the batter in two halves. In the first half, add the Matcha tea, in the second the chocolate and cocoa diluted in milk.
Grease 6 small molds and coat with flour. Remove the excess.
In equal proportions, pour in each the chocolate, then the Matcha tea preparation. Run a fork in the batter to describe a movement. Bake in a preheated oven for 30 min, temperature 350∞F.
Matcha Green Tea Cupcakes
* 1/2 sheet pan / 350 degree oven
* 1 cup (2 sticks) unsalted butter, room temperature
* 2 cups sugar
* 2 large eggs
* 2 large egg yolks
* 3 cups all-purpose flour
* 2 teaspoons baking powder
* 1/8 teaspoon salt
* 1 cup milk
* 2 tablespoons matcha
1. Prepare sheet pan by rubbing with butter, covering with parchment, rubbing with more butter, and dusting with flour.
2. Beat butter on high until soft, about 30 seconds.
3. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
4. Add eggs/egg yolks one at a time, beat for 30 seconds between each.
5. Whisk together flour, baking powder, and salt in a bowl. Add to batter and mix to combine.
6. Mix matcha in with the milk. Add to the batter and mix until combine.
7. Pour into prepared 1/2 sheet pan and smooth flat.
8. Bake for 22-25 minutes until a cake tester comes out clean.
* 1 – cup unsalted butter, softened
* 1 – cup white sugar
* 4 – eggs
* 2 – cups self-rising flour, sifted
* 180 – ml cold green tea
* 1 1/2 – tablespoons matcha green tea powder
Cream butter and sugar together until light and fluffy; add eggs until well-incorporated. alternate folding in the flour and adding the cold tea into the mixture. stir until smooth, adding enough powdered matcha to reach a jade-coloured batter, or whatever shade you prefer. be careful adding more than a few tablespoonfuls as it can get quite bitter the darker you go.
Fill paper-lined muffin tins and bake in a 350∞F preheated oven for 20 minutes.
Cool completely before frosting.
Matcha Buttercream Frosting
* 1 stick butter, room temperature
* 2 tablespoons half and half or light cream
* 1 tablespoon matcha powder
* 3 cups powdered sugar, sifted
1. Mix matcha in with the light cream to make a paste.
2. Beat butter briefly, scrape bowl.
3. Add the sifted powdered sugar and matcha paste. Beat until smooth.
Smooth a thin layer of buttercream over the cupcakes and top with a decoration.
Note: The cute, pink royal icing flowers were bought at a local cake supply store.
‘Healthy’ Matcha Creme Icing
* 1/2 – cup soy milk
* 1 – teaspoon agar
* 4 – teaspoons cornstarch
* 6 – ounces extra-firm silken tofu
* 1/3 – cup Splenda sugar substitute
* 1 – tablespoon matcha green tea powder
* 1 – teaspoon vanilla extract
* 1 – pinch salt
Cook 1/3 of soy milk and all of the agar in a saucepan over medium heat, stirring constantly.
Bring mixture to a boil, reduce heat, continue to cook until agar is completely dissolved.
Whisk cornstarch into remaining soy milk.
Pour cornstarch mixture into agar mixture, cook until it resembles a thick pudding.
Remove from heat and set aside.
Blend tofu with matcha, splenda and salt.
Mix both mixtures together.
Add vanilla and blend again.
Chill for about an hour.
White Chocolate and Matcha Tea Marbled Cake
* 3 large eggs (2 oz each)
* 6 1/3 oz all-purpose flour
* 2 3/4 oz white chocolate (I used Valrhona)
* 4 1/4 oz butter
* 5 1/4 oz fine sugar
* 1 pinch of salt
* 1.5 tsp Matcha tea
* 1 tsp baking powder
Melt the butter.
Place the chocolate in a bowl over a pot of simmering water and let simmer until the chocolate is melted.
In the bowl of a stand mixer, place the eggs with the sugar and beat until it is white in color, then remove.
Sift the flour with the baking powder and add it to the egg/sugar preparation, mixing manually with a whisk.
Then add the salt and butter and mix.
Divide the batter in 2/3 and 1/3. Add the melted chocolate to the 2/3 batter and the matcha tea to the 1/3 batter.
Preheat your oven at 350 F.
Grease a rectangular cake pan and add half of the chocolate batter.
Continue with the matcha tea batter and finish with the other half of the chocolate batter.
Take a fork and pass it through the different layers of batter.
Cook your cake for 50 minutes, or until the blade of a knife comes out dry when inserted in the cake. Remove from the oven and let cool for a few minutes before unmolding.
Green Tea Angel Food Cake
* 12 cold egg whites
* 1 cup cake or super fine flour*
* 1 1/2 cups super fine sugar*
* 2 tablespoons matcha (green tea powder)
* 1 tablespoon warm water
* 1 teaspoon cream of tarter
* 1/2 teaspoon salt
Preheat oven to 350°. Grease and flour or spray one loaf pan. In a small bowl, whisk together the egg, oil, and milk. In a large bowl, whisk together the flour, baking powder, sugar and green tea powder. Pour in the wet ingredients and mix to combine> Fold in chips. Pour into prepared pan and bake 40-50 minutes or until a toothpick inserted in the middle comes out clean. Cool briefly in pan, then remove to wire rack and cool completely.
Matcha (Green Tea) Chiffon Cake
* 1 º cups flour (run through a sifter 2x to make it lighter)
* 1/3 cup sugar
* 1 tablespoon matcha (green tea powder.. I ran loose leaf green tea in my coffee grinder)
* 1 Ω teaspoons baking powder
* º teaspoon salt
* º cup canola or vegetable oil
* 2 egg yolks, room temperature
* º cup + 2 tablespoons cold water
* 1 teaspoon vanilla extract
* 3 egg whites
* º cup sugar
Preheat the oven to 350. Line 2 8″ pans with parchment paper (or grease/flour them).
Sift together the cake flour, matcha (tea) powder, baking powder and salt. Mix with the sugar.
In a separate bowl, whisk together the oil, egg yolks, water and vanilla. Add the dry ingredients to the wet ingredients and mix until well incorporated.
Place the egg whites in a clean, dry bowl and whip using a hand held or standing electric mixer on low speed until they begin to froth. Once the whites become foamy, begin gradually adding the sugar one tablespoon at a time until all of the sugar is incorporated. Continue beating, gradually increasing the mixer speed, until stiff peaks form.
Fold the meringue into the mixture in three additions.
Pour the batter onto the prepared baking sheet and spread a thin, even layer using a large offset metal spatula. Tap the pan on all four sides against the counter to get rid of any air bubbles. Place the baking sheet in the preheated oven and bake for 6 minutes, rotate the pan and bake for another 5 minutes until the edges just begin to turn golden and the cake has risen and is soft and springy to touch. Remove from the oven and run a knife around the edges of the sheet pan to loosen the cake. Carefully remove the cake from the sheet pan and onto a wire rack. Let cool completely.