Like probably many people, it took me a while before to fully appreciate matcha tea taste. If you still belong to the ones who don’t like it so much, you might still want to give it a try when added into desserts, like this vanilla matcha marble cake. I really have a sweet spot for matcha, especially when associated with white chocolate or added into cookies, brownies,… Its « grassy » taste is much more subtle and its typical bitterness is sweetened by sugar, which enhance its indescribable taste in recipes.
I recently got totally obsessed again with matcha tea, mostly after trying the insane matcha brownies from Kame in Berlin, then a matcha & white chocolate cookie a few days later. A few weeks ago, I was lucky enough that a friend brought me back a big pack of matcha tea from Taiwan. It was really really too bitter for me as a drink, but that one is actually perfect to bake with! Be prepared then to see a few matcha recipes in the coming months; I might also improve this good old cheesecake recipe for Spring – shall we also talk about my photography skills back in times?
I’ve started to experiment a bit blindly for this vanilla matcha marble cake, with one main idea in mind: getting a cake quite soft and moist inside, relying on a rather simple base of ingredients. The white chocolate matcha frosting is pure indulgence and brings an additional comforting touch to the cake. Milk is absolutely not necessary for the frosting, it’s mostly if you’d like to make it a bit easier to pour onto the bundt cake.
- 4 eggs
- 230g sugar
- 150g yogurt
- 100g butter
- 275g flour
- 2tsp baking powder
- 1/2tsp vanilla paste
- 1tbsp matcha tea (10g)
- 1tsp salt
- 200g white chocolate
- 1tsp matcha tea
- A few spoons of warm milk (optional)
- 1. Stir flour, salt and baking powder together. In another bowl, beat eggs with sugar until creamy, then add yogurt into the batter. Melt butter and add it as well, while stirring vigorously. Slowly incorporate the dry mix into the batter, and mix until you get a homogeneous consistency.
- 2. Divide the batter in 2 equal parts. Add vanilla in one, and matcha in the other one. Stir well each batter.
- 3. Preheat oven to 180C. Line a bundt cake mould. Add a spoonful of the matcha batter into the mould, then alternate with vanilla, and so on. For the next layer, repeat the process with a spoonful of vanilla batter onto the matcha one, then a spoonful of matcha batter onto the vanilla. Repeat until running out of dough.
- 4. Put in oven for about 40 minutes, or until the tip of a knife inserted into the center comes out clean. Cool down in the mould for a few minutes, then remove to a cooling rack to cool down fully.
- 5. Prepare the white chocolate matcha frosting: melt white chocolate over a water bath, then add matcha tea and stir. Optionally, you can add a few spoons of warm milk and stir vigorously if you want to get a frosting that is more supple. Remove from the stove, wait a few minutes until it gets warm, then pour evenly onto the bundt cake. Wait for about 30 minutes to solidify before serving.