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  Matcha Cake Recipe
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Matcha Cake
Serving Size : 6

Serving Size : 6

  • 80 g of wheat Flour
  • 40 g of sweet chestnut Flour
  • 20 g of Matcha Ryori
  • 140 g of sugar
  • 100 g of butter
  • 3 average eggs
  • 2 small brewers' yeast spoons
   

Step 1

 

Preheat furnace 10 mn with 175° C
Filter Matcha
mix it with sugar.


 

Infuse Sencha
and pour one 1/2 cup of Sencha
or water (75 ml)
on sweetened Matcha.

 

Step 2

Step 3

 

Water the mixture
who must remain a little pasty,
not too liquid.
Add butter and
beaten eggs.

 

 

Mix the 2 flours
and the brewers' yeast unit
and incorporate them
with the preparation while stirring up
with a spatula.

 
Step 4
Step 5

 

Pour the preparation
in a cake mould (25 cm)
papered greaseproof paper.

 

 

Charge and let cook
during 45 mn approximately (175 °C)

 
Step 6
Option

 

For the cake in Matcha with
kidney bean paste,
put a first layer
preparation,
spread out 4 large spoons of ANKO
(sweetened kidney beans)
then cover with the remainder of the preparation.

 

 

* Use biological ingredients preferably.

* Freeze the matcha preferably once
that you opened the vacuum package.