Matcha is everywhere these days – from lattes to mochi (sweet Japanese treats), this vibrant green powdered tea has taken over the world.
I wasn’t always a fan. I am now; it’s a welcome alternative to coffee, and the perfect mid-afternoon way to refresh and reset. Iced or warm, I couldn’t imagine my life without it. But my first experience was less than pleasant; I remember the thick, watery liquid coating the inside of my mouth with cloying bitterness.
Let me tell you what a well prepared, good quality matcha is not:
- drying on the tongue
- sticky in your mouth
- lumpy or clumped
- dull in colour
A pleasant matcha experience is characterised by:
- an undefinable smoothness and sweetness
- a delicate hint of umami (kind of savoury)
- smooth in texture
- bright in colour
Matcha’s delicate flavour pairs well with sweet foods. Like this pound cake, for example. A pound cake is just a sweet, loafy, sliceable cake that works well with hot drinks in general. But this pound cake is next level. I think you should make it.
To find measurements and ingredients, see Nami’s recipe on Just One Cookbook.
The important steps to this recipe are:
- Sourcing good matcha. I used SupaT; one of the best matchas around. However, you don’t need ceremonial grade tea for cooking. Many companies now sell both ceremonial grade and cooking grade, the latter being cheaper.
- Really declumping the matcha in some liquid before you mix it in. You want to avoid lumps at all cost.
- Creaming the eggs and butter gradually and thoroughly to avoid a split cake mix. I couldn’t find a whisk and made this cake entirely with a fork. I wouldn’t recommend it, but it worked. Use an electric hand mixer if you can.
- Not overmixing the swirl. Nami recommends swirling three times. I followed her advice and I think any more would ruin it.
You might be surprised by my recommendations, but this would go so nicely with:
- a matcha latte or light green tea
- some fresh berries & greek yoghurt
- an elderflower lemonade
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