Going green: a simple matcha loaf
The bright green Japanese matcha tea powder has been intriguing me for a while now. The slightly bitter taste had been haunting me since eating the Mont Fuji cake at Mariage Frères last May. The vivid green colour had captivated my visual tastebuds even earlier, when browsing Bea's and Keiko's blogs. I've now bookmarked numerous recipes using matcha. Last November I made dark chocolate & matcha truffles, but I've decided that more - many more - dishes incorporating matcha should be making an appearance in my kitchen. I'm thinking of making matcha panna cotta soon, as well as matcha ice cream. But to start things off, I made a simple green loaf during the weekend.
My green matcha loaf
(Rohelise tee keeks)
Serves 8
4 medium eggs
150 ml sugar
200 ml plain flour
1 Tbsp matcha tea powder*
a pinch of salt
150 g butter, melted and cooled
Whisk the eggs and sugar until you've got a thick, fluffy and light mixture.
Mix the flour with the matcha powder and a pinch of salt, sift into the egg mixture and fold gently until combined.
Finally fold in the cooled melted butter.
Pour into a greased 2-litre loaf tine.
Bake at 180 C for 30 minutes.
Cool and slice.
Lovely with a cup of afternoon tea.
* Note to myself: I think I'll increase 1.5-fold, maybe even double, the amount of matcha next time. The taste of matcha was really subtle this time, and I would like an even brighter colour. Also, I think adding cocoa nibs or shelled chopped pistachios would be a good idea. Raspberries for garnish possibly?
UPDATE 9.2.2007 - I made it again last night, adding about half a cup of finely chopped pistachio nuts. It tasted lovely, nuts adding a nice crumbly texture. To my great surprise, even a three-year old girl ate a whole slice, not minding the subtle bitterness of matcha at all.
UPDATE 12.2.2007 - K. made it last night, adding about half a cup of finely chopped almond slices. Again, it tasted wonderful, especially when cut in thick slices and served with home-made candied kumquats and some whipped cream.
My green matcha loaf
(Rohelise tee keeks)
Serves 8
4 medium eggs
150 ml sugar
200 ml plain flour
1 Tbsp matcha tea powder*
a pinch of salt
150 g butter, melted and cooled
Whisk the eggs and sugar until you've got a thick, fluffy and light mixture.
Mix the flour with the matcha powder and a pinch of salt, sift into the egg mixture and fold gently until combined.
Finally fold in the cooled melted butter.
Pour into a greased 2-litre loaf tine.
Bake at 180 C for 30 minutes.
Cool and slice.
Lovely with a cup of afternoon tea.
* Note to myself: I think I'll increase 1.5-fold, maybe even double, the amount of matcha next time. The taste of matcha was really subtle this time, and I would like an even brighter colour. Also, I think adding cocoa nibs or shelled chopped pistachios would be a good idea. Raspberries for garnish possibly?
UPDATE 9.2.2007 - I made it again last night, adding about half a cup of finely chopped pistachio nuts. It tasted lovely, nuts adding a nice crumbly texture. To my great surprise, even a three-year old girl ate a whole slice, not minding the subtle bitterness of matcha at all.
UPDATE 12.2.2007 - K. made it last night, adding about half a cup of finely chopped almond slices. Again, it tasted wonderful, especially when cut in thick slices and served with home-made candied kumquats and some whipped cream.
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