Matcha tea loaf cakes
- 155 grams (1¼ cup) all-purpose flour
- 85 grams (¾ cup) ground almonds
- 15 mL (1 tbsp) matcha green tea powder
- 7.5 mL (1 1/2 tsp) baking powder
- 2.5 mL (1/2 tsp) Diamond Crystal fine kosher salt
- 175 grams (¾ cup) unsalted butter room temperature
- 200 grams (1 cup) granulated sugar
- 3 large eggs
- 5 mL (1 tsp) pure vanilla extract
- 60 mL (¼ cup) whole milk (3.25 % fat)
- Preheat the oven the 325°F. Grease 8 mini loaf pans (I used this pan from Amazon. Set aside.
- In a medium bowl, whisk together the flour, ground almonds, matcha, baking powder, and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and the sugars for a few minutes, then add the eggs one at a time, beating well between each addition and scraping down the sides of the bowl as needed with a spatula. Add the vanilla and beat the mixture again.
- Add the whisked dry ingredients alternately with the milk, beginning and ending with the dry ingredients.
- Give the mixture a couple more stirs with the spatula to make sure everything is evenly incorporated, then divide the batter among the prepared loaf pans.
- Bake the cakes for about 20 or so minutes, and take them out of the oven when a cake tester inserted in the center of one of them comes out clean.
- Cool on a wire rack in the pan for 10 minutes before unmolding to cool completely.
Janice Lawandi is chemist-turned-baker, working as a recipe developer in Montreal, Quebec, Canada. She studied pastry at Le Cordon Bleu in Ottawa and cooking at l’Académie Culinaire. She has a BSc in Biochemistry from Concordia University and a PhD in Chemistry from McGill University. Visit janicelawandi.com to see my portfolio.