Last month I promised to post recipes using green tea. Well, now is the time…
This recipe was taken from allrecipes.com. While reading the reviews, I found out almost all reviewers gave positive comments and testified how good the taste was. Then it should be worth trying..
And the result was not bad at all. In fact, after modyfing this and that, the cake could be a real sensation! But first of all:
i love this delicate green scenery!!!
I could smell matcha fragrance once the cake was cut. The texture itself was a bith rich and densed, not fluffy like the recipe’s owner stated. Anyway, I forgave the density, because I love how moist it was!
It was not too sweet, but instead it could strengthen the taste of matcha. I think the use of fine quality matcha powder is a must, if you want to acquire the original fragrance and taste. Don’t use ‘abal-abal’ matcha teabags, or you’d only get ordinary ‘kue bolu’ then.
And the cream cheese frosting was a perfect pairing for this cake. The source frosting recipe was too sweet, so I reduced the sugar, then added some light kuromitsu (Okinawan mollasses) to polish the cake before spreading the frosting. As for the color, no need for additional food colouring. The original delicate green color was simply beautiful and neat.
Hai, meshi agari kudasai…..
Green Tea Layer Cake
1 cup all-purpose flour
1 cup cake flour
1 tsp baking soda
1 tsp salt
4 tsp powdered green tea
1 1/4 cups white sugar
1 cup vegetable oil
1 cup plain yogurt
1 1/2 tsp vanilla extract
for Green Tea Cream Cheese frosting
1 1/4 cups confectioners’ sugar
2 tsp powdered green tea
2 tbs butter, softened
1 (3 ounce) package cream cheese, softened
1/2 tsp vanilla extract
1 1/2 tsp milk
– Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 – 9 inch round pans. Sift together the all purpose flour, cake flour, baking soda, salt and green tea powder; set aside.
– In a large bowl, beat together sugar, oil and eggs until smooth. Stir in 1 1/2 tsp vanilla. Beat in the flour mixture alternately with the yoghurt, mixing just until incorporated. Pour batter into prepared pans.
– Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool on wire rack for 30 minutes before turning out of the pans.
– To make green tea frosting: sift together confectioners’ sugar and green tea powder. In a medium bowl, combine tea mixture with butter, cream cheese, vanilla and milk. Beat with an electric mixer until smooth.
– To assemble the cakes: when the cakes are completely cooled, put one layer on a flat serving plate. Spread a thin layer of frosting over it. Place the other layer of cake on top, and spread frosting to cover the top and sides of the cake. Dust with green tea powder if desired. Serve cold at room temperature.
The left picture below is the cake when it just came out of the oven. Somehow it looks like pandan cake, isn’t it?
The right one is after assembled.
– As I mentioned above, I used a bit of kuromitsu for garnish. It might be quite hard to find outside Japan, so you could use caramel syrup or anything else preferred to substitue.
– Again, fine quality matcha powder is a must. Don’t event think of Teh Hijau cap Kepala Djenggot!