Matcha green tea cake: organic matcha crumble cake with pear and cranberry

This matcha dessert recipe is as indulgent as it gets: the cake is moist, loaded with fruit, beautifully infused with matcha, and the cherry on the cake is that crispy little crumble on top. A firm favorite — quick and easy to make!

The recipe makes two small 20x5cm cakes or one large traditional-sized loaf pan. We'll be using our organic culinary-grade matcha.

The matcha, pear and cranberry crumble cake recipe

The cake batter

● 100g of soft organic butter
● 40g of organic granulated sugar
● 7g of organic culinary-grade matcha
● 2 organic eggs
● 75g of organic almond flour
● 60g of organic T55 flour
● 180g of fresh organic Williams pears
● 65g of organic cranberries
● A pinch of salt

The crumble

● 40g of soft organic butter
● 20g of organic whole cane sugar (or brown sugar if unavailable)
● 60g of organic T55 flour
● A pinch of salt

How to make a moist matcha, pear and cranberry crumble cake

Start by making the cake batter: work the soft butter with the sugar, add the eggs, matcha, almond flour and salt, and whisk well. Then fold in the pear cut into small dice along with the cranberries, and finish with the flour. Pour the batter into a buttered and floured pan.





Next, make the crumble. Using your fingertips, work all the ingredients together until you get a homogeneous dough. Sprinkle the crumble over the entire surface of the cake and bake for about 35 minutes at 170°C. Be sure to check for doneness by inserting a knife blade — it should come out clean.



Let the cake cool slightly, turn it out of the pan, then leave it to cool completely.
Decorate it by dusting it with matcha and arranging pieces of pear and cranberries on either side.

Happy baking!

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