Although I adore hearts and chocolate, this year for Valentine’s I’m going for a non-traditional dessert. I wanted something light in texture, with more of a technical process so that I could have fun while baking. Since I typically don’t peruse the dessert section in my cookbooks, it was a great excuse to research. I came across this recipe in Wagamama, and I couldn’t help but want it. Green tea, especially matcha, has a special place in my heart. I don’t know why I love it so much, but it makes me happy. So I gave it a go. Unlike my last post about cutting down the sugar content from my baked goods, this one has a standard amount of sugar, but it’s Valentine’s right? So why not splurge a little.
This cake has a light, spongy texture, with a delicate bite. My cake came out marbled, mostly white-ish yellow with green streaks, but I really liked that effect. The drizzle is pretty sweet, but it’s accented by the earthy, robust matcha green tea flavor. After pouring the drizzle on is when the cake really gets its dark green color. I really love to eat this cake with a cup of coffee or well-steeped tea, and especially while sitting next to my lovely Billy.
Happy Valentine’s Day. I hope you get to make something fantastic that is perfectly you, whether something with hearts or something of the deliciously green persuasion.
Matcha Green Tea Drizzle Cake
3/4 cup all-purpose flour
2 tbsp matcha green tea powder
1/2 tsp baking powder
1/2 cup sugar, preferably organic
1/3 cup butter, melted
1 tbsp matcha green tea powder
2/3 cup water
2/3 cup sugar, preferably organic (or honey would be a lovely substitute, use about 1/4 cup instead)
créme fraîche (or sour cream), for serving
Preheat oven to 350ºF. Prepare an 8 or 9 inch spring-form pan. Cut a parchment circle to fit the bottom. Butter the bottom for the paper to stick on it, and butter the sides well.
In a medium bowl, whisk together the flour, matcha, and baking powder. Set aside.
Set up a double-boiler, or place a sauce pan with two inches of water in it, on the stove top. Bring to a boil, then drop to a light simmer. Place a heat-proof bowl over prepared pan. The bowl should be large enough that steam from below can’t come into the mixture above in the bowl. Add sugar and eggs into the bowl. Whip the mixture (an electric mixer works best) until it becomes light and frothy, about 3-5 minutes.
Gently fold in the flour mixture into the whipped eggs. Pour the melted butter into the side of the pan. Gently fold until just combined. Use caution not to over mix. Gently pour into prepared pan. Bake in oven for 30 minutes or until wood pick comes out clean.
While the cake is baking, prepare the drizzle. In a small saucepan add matcha powder and a small amount of water. Whisk until combined, and repeat process until matcha is fully blended into the full amount of water. Turn heat to medium. Add sugar. Once mixture begins to bubble, turn heat down and let simmer for ten minutes or until slightly thickened.
When cake is finished baking, let set in pan for 15—30 minutes before inverting. Run a knife or offset spatula around circumference of cake. Invert cake on to a serving plate (and remove the parchment). You may also choose to let the cake rest until it is fully cool before inverting. Using a tooth pick or skewer, poke many holes around the whole cake. Pour drizzle over the top of the cake, reserving about a tablespoon of the drizzle.
In a small bowl, mix a few tablespoons of créme fraîche (or sour cream) with a teaspoon or so of the drizzle. Dollop on to serving slices and sprinkle with a little matcha powder.