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  • Writer's picturetheheadlessbaker


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

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