Description
A delightful matcha-flavored butter cake.
Ingredients
Scale
- 130g unsalted butter, room temperature
- 100g powdered sugar
- 2 eggs, room temperature
- 10g honey
- 100g cake flour
- 5g matcha powder
- 3g baking powder
- 30g heavy cream
Instructions
- Preheat your oven to 170°C (338°F). Line a loaf pan with parchment paper or lightly grease it with butter. This prevents sticking and makes for easy removal later.
- In a medium mixing bowl, cream the unsalted butter with the powdered sugar until pale and fluffy. This takes about 3–4 minutes with an electric mixer. Creaming is essential to create a light texture in the final cake.
- Add the eggs one at a time, mixing well after each addition. Stir in the honey, which not only adds sweetness but also gives the cake a subtle floral depth.
- In a separate bowl, sift together the cake flour, matcha powder, and baking powder. Sifting is especially important here—it prevents lumps and ensures the matcha is evenly dispersed.
- Gently fold the dry ingredients into the wet mixture in batches. Don’t overmix—just fold until the flour disappears. Then, add the heavy cream and fold again until smooth. The batter will be thick and velvety.
- Pour the batter into the prepared loaf pan and tap it gently on the counter to remove air bubbles. Bake for 35–40 minutes, or until a skewer inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. Once fully cooled, slice and serve with your favorite tea.
Notes
- This cake pairs wonderfully with tea.
- Store leftover cake in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg