White Chocolate and Matcha Tea Marbled Cake

I’ve been wanting to bake this cake ever since I saw on La Tartine Gourmande.  I have a folder for future recipes, and this recipe waited for me in this folder until today.  I made few changes, but basically it remained true to the original recipe.


If you haven’t baked with matcha, this is a fun ingredient to work with.  Especially in this Western world, there are more interest in the Eastern part of world, and fortunately we are able to get a lot of ingredients, such as matcha in most big American cities.  Matcha, basically is a very finely milled green tea used for tea ceremonies in Japan.  I remember taking tea ceremony in Junior High, and loved the discipline of this art.  Matcha can be pricey (depending on the quality of matcha you are buying), but for baking purposes lower grade matcha is perfectly fine.  Please make sure you read the ingredients, because there are some matcha with sugar added (for mixed drink purposes), if you get matcha with sugar added just make sure to reduce the sugar in the cake. 

There are many brands of Matcha you can buy, this is one I purchased from a large Japanese market.
See how fine the powder is?  This fine quality makes Matcha a great ingredient for drinks and baking. 

Yields: 6 (4ounce) ramekin, or 1 loaf pan

3 large eggs
1-3/4 cups all purpose flour
2.5 ounce white chocolate
8 Tablespoons unsalted butter (1 stick)
3/4 cup fine sugar
1 pinch of salt
2 teaspoons Matcha tea
1 teaspoon baking powder

Melt the butter.  Soften the white chocolate by placing in a microwavable bowl and heating until softened (mine took about 1 minute – I heated 20 seconds each and tested for the softness).

In the bowl, place the eggs with sugar and beat until it is pale yellow.  Sift the flour with baking powder in another bowl, add the flour mixture to the egg mixture and mix well until blended.
Add the salt and melted butter and mix to blend.

Place 1/3 of the batter in a smaller bowl and blend in Matcha.  Add the softened white chocolate to the remaining 2/3 of batter and mix well.

Preheat the oven to 350F.  Either grease a loaf pan (and add half of the chocolate batter, and then the matcha batter, and finishing with the remaining chocolate batter), or the ramekins (divide the chocolate batter between the 6 ramekins, and top with matcha batter). 
Take a fork or tip of a knife and pass it through the different layers of batter.

Bake the loaf for 50 minutes; ramekins for 30 minutes, or until a bamboo skewer comes out dry when inserted in the cake.  Remove from the oven and let cool for a few minutes before unmolding. 

My opinion:   I prefer most cakes without icings or frostings.  This marbled cake is a little version of a pound cake and it tastes so simple I love it!!  It has subtle matcha and white chocolate flavors (if you want stronger flavor, increase the measurements).  I like mine with subtle flavors so I will keep the measurement as it is. 


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