FOOD
Sinmei’s Matcha Loaf Cake
SYRUP
CAKE 4 tsp 120ml 200g 1 cup 3 100g 100g
Matcha powder whole milk, warmed unsalted butter, room temp caster sugar eggs, room temp plain flour self raising flour
ANNABELLE’S TIPS:
This was a fun recipe to try, I’ve never made a green-coloured cake before let alone one with the health benefits of Matcha! There are a few tricks to perfecting the cake, most importantly before you start baking prepare your Matcha tea and taste it. Mine had added sugar and if yours does too I suggest reducing the sugar in your cake batter to half a cup. The loaf tin I used was not quite the right size, so try the smaller size mentioned in the recipe, if you’ve got it. Feel free to substitute 200g of margarine for butter – Sinmei uses Meadow Lea. The cooking time of the cake will vary oven to oven so start checking it from the 40-minute mark to be safe. Finally, don’t be afraid to pour the syrup on the cake: it does slowly soak it up.
Preheat fan forced oven to 150°C. Grease a regular loaf tin (20 x 10 x 7cm) and line with a long piece of baking paper so it overhangs. Vigorously whisk Matcha powder into warmed milk to make tea, set aside. Cream butter until light in colour and gradually add sugar until combined. Add eggs one at a time, beating between each addition. Carefully add the tea and sieved flours to butter mixture half at a time, stirring until just combined.
3 tsp 4 tsp ½ cup
Matcha powder caster sugar hot water (just boiled)
ingredients method Using a spatula, scrape the cake mixture into tin and bake for 50 minutes. While the cake is baking make the syrup by whisking Matcha in a bowl with hot water, ensuring it’s lump free. Add sugar to taste. The cake is ready when golden on top and a skewer comes out clean. Leave to cool in tin for 10 to 15 minutes then drizzle syrup on top and remove from tin when ready to eat.
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