Matcha Chocolate Swirl Cake

And it’s yet another green tea bake again!
The combination of the sweet chocolate and subtle bitterness of matcha is oh so perfect!

Disclaimer: I may be a bias source since I’m a great fan of these two ingredients. (:

Matcha Chocolate Swirl Cake
Adapted from Kirbie’s Cravings.

Ingredients
3 cups sugar
1 cup unsalted butter, room temperature
3 eggs, room temperature
1 3/4 cups milk, room temperature
1 tsp vanilla

For Chocolate Mixture:
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 1/2 tsp baking powder
1/2 tsp salt

For Matcha Mixture:
1 1/2 cups all-purpose flour
2-3 tbsp matcha powder
1 1/2 tsp baking powder
1/2 tsp salt

Procedures
1. Mix the dry ingredients of the matcha mixture together using a whisk.
2. Mix the dry ingredients of the chocolate mixture together using a whisk.
3. Using a mixer, cream the butter and sugar together. Add the eggs, milk and vanilla into the butter mixture and mix till thoroughly combined.
4. Divide the creamed mixture evenly into two.
5. Slowly add the chocolate mixture to one half of the creamed mixture and mix thoroughly.
6. Slowly add the matcha mixture to the remaining half of the creamed mixture and mix thoroughly.
7. Grease and flour a 10-12 cups bundt (or a cake mould).
9. Preheat the oven to 325°F.
8. Drop alternating spoonfuls of each mixture into the bundt pan until it is about 3/4 full. Run through the batter with a chopstick/fork/knife a couple of time to create a marble effect.
9. Bake for about 1hr 15min or till a toothpick/cake skewer comes out clean after poking into the centre of the cake.

Craving for Green Tea Latte now…

P/s: Boyf commented that my Bak Zhang post was super random. Wells.. this is called being spontaneous! =DD

THE Green Tea Sweets

 

At one period of time, I was crazy over green tea. Even Mac was selling green mcflurry! Thus when I chanced upon this recipe online, I was exhilarated! ((: 

This recipe is fabulous. It’s a finalist in the Best Bakery Recipe category for Pastryscoop.com’s Golden Scoop Awards.

One very interesting point to is the texture of the cookies. I guess the reason to why it’s termed as sweets and not cookies is actually due to its texture. It’s not the normal crunchy famous amos nor the soft subway cookies. It sort of crumbles in your mouth yet the sugar topping gives it the extra oomph! In a nutshell, it’s like a crumbly yet crunchy cookie! Confused already? hah..
Try making it and it will clear all doubts!

I adjusted some of the ingredients slightly according to my preference, so if you want the original recipe, do follow the link!

Amai’s Green Tea Sweets
Adapted from Lovescool – For the Love of Dessert

Ingredients
3/4 cup (85gm) Confectioners sugar
5 oz (147gm) Unsalted butter, cut into cubes (room temperature)
1 3/4 cup (195gm) All-purpose flour
3 Large egg yolks
2 tbs Matcha (powdered green tea)
1 cup Granulated sugar (for coating) [I used coarse sugar.]

Procedures
1. Preheat the oven to 350°F. Line a sheet pan with parchment paper.
2. Whisk the confectioner’s sugar and green tea together in a bowl.
3. Add the butter and green tea/sugar mixture to the bowl of a stand mixer fitted with the paddle attachment. Mix until smooth and light in color.
4. Add the flour and mix until well combined.
5. Add the egg yolks and mix just until the eggs are fully incorporated and a mass forms. (Try not to overmix.)
6. Form the dough into a disk and chill in the refrigerator until firm (about 30 minutes).
7. Roll the dough out to ½” thickness.
8. Cut the dough with a leaf cookie cutter.
9. Toss each cut cookie in a bowl of granulated sugar to coat. [I coated only one side cause I didnt want it to be too sweet.] 
10. Place the sugar-coated cookie on a parchment lined pan. Bake at 350F for 12-15 minutes, or until slightly golden around the edges.

 

Just before you bake:
1. Use good matcha! It really makes a lot of difference, not only in terms of color, cheap green tea powder cant bring out the uniqueness of this recipe.
2. My version is much thiner than it should be, so it crumbles very easily when I try to move it from my working tray to the baking tray. Therefore, if you want something easier to operate, my advise is make it thicker! ((:
3. Do not try to decrease the sugar content if you intend to increase the matcha to increase the intensity! Matcha is bitter by nature, so decreasing the sugar further may produce a bitter cookie altogether.
4. Color of sweets will darken as it gets exposed to the air. Therefore, do remove them from the oven the moment you notice browning by the sides.

 

the lovely deep green!
Definitely a keeper… Despite boyf’s constant emphasis about his dislike towards green tea. =P