SPLENDID WHITE CHOCOLATE MATCHA TEA CAKE
Updated: Mar 24, 2019
January is coming to an end soon and Melbourne is just getting hotter by each day. I'm stoked to launch this new recipe today. If you look closer, the recipe is adapted from the Sunshine Lemon Loaf (minus the lemon juice & zest). I love recipes that uses simple ingredients. The cake is so moist and it comes with pieces of white chocolate chips within. Bake it and let me know how it goes!
Unsalted butter, softened | 1/2 cup, 113g
Caster sugar | 1 cup, 200g
All-purpose flour | 1 1/2 cup, 188g
Eggs | 2 nos
Baking powder | 1 tsp
Salt | 1/2 tsp (if you are using salted butter, just a pinch of salt will do)
Full cream fresh milk | 1/2 cup, 122g
Matcha powder | 2 tsp
White chocolate chips or buttons | a handful
Glaze - White Chocolate Matcha Ganache
White chocolate chips | 100g
Heavy cream | 1/4 cup, 57g
Matcha powder | 2 tsp
Shaved white chocolate | a couple
Preheat the oven to 180C, fan setting before measuring out your ingredients.
Cream the butter and sugar till light and fluffy.
Add eggs, one at a time to the batter. Low speed.
Combine flour, baking powder, salt in a bowl. Mix well.
Add the flour mixture and milk to the batter at three parts. Starting and ending with the flour mixture.
Add in the matcha powder till it is combined.
Throw in the white chocolate chips.
Pour batter into greased loaf pan. Tap the pan on the countertop to release any air trapped within
Bake for 50 - 60 minutes. Cool in pan for 15 minutes before removing it completely.
Allow the loaf to cool completely before glazing.
For the glaze, bring the heavy cream to a boil.
At the same time, melt the white chocolate chips completely using a microwave oven.
Pour the heavy cream in to the bowl containing the matcha powder; bit by bit. Whisk it till it is lump-free.
Finally, pour the mixture into the melted white chocolate; again bit by bit.
Ganache is done. Pour it over the matcha loaf. Shave white chocolate all over the loaf. For easier shaving tips: Freeze the chocolate bar for 15 minutes.
The glaze should set in about half an hour.
Can be kept air tight container up to 3 days in room temperature. If you must refrigerate, let it sit in room temperature for 10 minutes or so!
All images are shot on Canon 6D Mark II with 50mm lens. Styling and recipe by The Headless Baker.
The Headless Baker