My mom enjoys purchasing over-priced baked goods from high-end grocery stores, but I’m often intransigent on this because homemade pastries are just as piquant, possibly even more, and the production cost is often cheaper! I know I’m biased and I’m only saying this because of my baking obsession but hey!! makes sense doesn’t it?
I happened to visit home and my mom complained of the lack of sweets at home to accompany her coffee so I decided to make a mini green tea cake and cut it into bite size pieces for a delicate touch. I created a marble pattern which appears to be convoluted but it really could not be any simpler. A simple knowledge on the technique can elevate your baking game. Whoever first came up with marbling was quite astute I must say.
No need for excess rambling, let’s just get into the recipe because I am dying for you all to try it!
Green Tea Marble Cake
yield: 2 loaves (6 x 3.5 in)
- 9 tbsp. butter
- 1/2 c. granulated sugar
- 3 eggs
- 2.5 tbsp green tea powder
- 3 tbsp. milk powder + 0.2 c. water (or 3 tbsp. milk)
- 1 c. + 2 tbsp cake flour
- pinch of salt
- 3/4 tsp baking powder
- In a medium bowl, beat butter for 1 min with an electric mixer. Then add sugar and cream for 4-5 min.
- In a small bowl, roughly beat the 3 eggs together.
- Into the butter, add the 3 eggs gradually while beating on medium speed.
- Gradually sift in the cake flour, salt, and baking powder at once and fold with a spatula until the mixture is homogeneous and no clumps are present.
- In a small bowl, mix together green tea powder and milk until a thick gooey paste forms. The paste is an ogre color and does not look pleasant but don’t worry!
- Take about 1/4 -1/3 c. of batter and mix with the green tea paste until one solid green color forms.
- Preheat the oven to 340 F and line 2 baking trays with parchment paper.
- Take the green tea paste and add it into the batter in 5 dollops. Then fold the batter with the spatula 4 or 5 times until a marble pattern is formed.
- Pour into the pans and bake for about 35 minutes or until loaf is slightly browned on top.
- Slice the loaf and enjoy with a cup of coffee or tea.
My favorite thing about this cake is that it isn’t too sweet, which is how I actually prefer my desserts to be. I enjoy eating it for breakfast or for a snack since they are bite-sized! Refrigerate in the fridge for up to 1 1/2 weeks or freeze them. This cake freezes extremely well so you can also make it in big batches and save it for later!