Recipe by ribbit!
I found this recipe a few years ago, but can't remember where. I haven't had a chance to try it yet, but I thought it sounded interesting!
Top Review by monariesjony
I don't know why the previous two user's cake turned doughy, mine turned excellent, love it! definitely going to use this recipe all the time. The cake is moist, soft, and yummy. I use thick sour greek yoghurt and milk instead of water. And i also mix the butter with sugar instead of melting it.
- 1 1⁄2 cups all-purpose flour
- 3⁄4 teaspoon baking powder
- 3 eggs
- 1 cup granulated sugar
- 1⁄2 cup full fat plain yogurt
- 1 teaspoon vanilla extract
- 1⁄2 cup of melted butter (do not use margarine)
- 1 -2 tablespoon green tea powder (matcha)
- 1 teaspoon of lukewarm water
- 1 tablespoon cream (optional)
Directions See How It's Made
- Preheat oven to 375°F.
- Line 2 mini loaf pans or 1 standard loaf pan with parchment paper and/or coating it with non-stick spray.
- Sift together flour, baking powder and salt.
- In a large bowl, combine eggs and sugar and mix until well incorporated; add the flour mixture and stir to combine.
- Add vanilla and yogurt and mix well; gradually add the melted butter and continue to blend until the cake batter is smooth.
- In a separate bowl, mix the powdered green tea and about a teaspoon of lukewarm water into a paste; if desired, add a tablespoon of cream and continue mixing this into a paste.
- Add about 1/4 to 1/3 of the cake batter to the green tea mixture; blend until it is a solid green color.
- Add the green tea batter to the plain batter with a rubber spatula; make 1 or 2 large swirls with the rubber spatula, being careful not to over-do it.
- Pour the batter into the prepared pan (s), and bake for about 40 minutes; cake will be done when it is slightly springy in the middle.
- Note: The cake is best if you let it rest 1-2 days in the fridge; wrap tightly with saran wrap and aluminum foil and let the flavors develop.