What I enjoy when baking this cake is the different process of preparation. As often in Japan, it’s about the attention to detail. So instead of “just” measuring your sugar and flour, you match the weight of the ingredients to the weight of the eggs you use. No “rush-rush”, but being in the moment while you bring it all together!
I found the recipe here but then decided as well to buy the book “TOKYO cult recipes“. A great book. Not only does it have fantastic recipes but even if you don’t cook, it brings joy to just look through it. And if you live in Tokyo and look for a little memory for when you move – this might just be it, after all, it’s beautiful and useful!
This was as well one of those recipes that took all by surprise. Nobody here was too thrilled when I announced it was with Matcha – neither do they like matcha nor green looking cake. But as so often looks can be deceiving. And months later we still bake the cake.
But why don’t you go and try it yourself! Here you go:
Matcha and White Chocolate Cake
- 3 eggs
- butter (the same weight as the eggs)
- caster sugar (the same weight as the eggs)
- plain all-purpose flour (the same weight as the eggs)
- 1 teaspoon baking powder
- 1 tablespoon matcha (green tea powder)
- 70g white chocolate chips
Preheat the oven to 170ºC, and butter and flour a 19 x 19 x 8 cm loaf tin. Weight the eggs, then weight out the same amount of butter, sugar and flour (the weight of the eggs I used was about 180 g, but I have used a bit less butter and sugar, about 100 g).
With an electric mixer, beat the sugar and butter together until light and creamy. Add the eggs, one at a time, mixing each one in well before adding the next.
Sift in the flour, baking powder and matcha. Combine with a spatula. Stir through the white chocolate chips, then pour the mixture into the tin and bake for 40 minutes. The cake is ready when a skewer inserted in the center comes out clean.
And once it’s baked, go and enjoy it with your cup of tea.
Happy – green – baking,