White Sweet Potato Cake with Organic Premium Matcha Tea

Sabine prepared a delicious Japanese version of the traditional sweet potato cake from Réunion for us.

Par Sabine Alphonsine · Créatrice de Recettes

19 March, 2022

Noté 4.9/5 sur +4000 avis

A white sweet potato and matcha cake: a Japanese take on the traditional Reunion Island cake.
Soft and fragrant, elevated by vanilla and premium matcha tea.
Organic premium matcha tea brings depth and color to the cake.

Gâteau à la patate douce blanche et thé matcha premium bio

Sabine has prepared a delicious Japanese version of the traditional Reunion Island sweet potato cake for us.

Serves 6:
- 1 kg of organic white sweet potatoes
- 120 g of organic flour
- 3 organic eggs
- 150 g of organic unsalted butter, softened
- 75 g of organic brown sugar
- 1 organic vanilla pod
- 2 teaspoons of organic premium matcha tea
- 3 tablespoons of anisette (Marie Brisard) or 1 tablespoon of dark rum (optional)

ingrédients gâteau à la patate douce blanche et thé matcha premium bio

Économisez 2.00€

Voir le produit

From a blend created by a tea master

Certified organic

Floral and fruity taste, umami, without bitterness

Rich in antioxidants, which help combat oxidative stress, L-theanine, which promotes better focus and improves mood, and theine, flavonoids, and quinic acid, which improve and support cognitive function

Packaging illustrated by a Japanese tattoo artist

Garantie satisfait ou remboursé 30 jours

Garantie qualité 30 jours

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Preheat the oven to 180°C.

Peel the sweet potatoes, cut into large cubes and steam them. Mash the sweet potato cubes into a purée. Add the softened butter to the purée and mix. Fold in the sugar and eggs.

Cut the vanilla pod in half to extract the seeds and add the seeds to the mixture (keep the empty vanilla pod to infuse your sugar (place it in your sugar jar)). Fold in the flour and alcohol (optional) and mix well. Pour the mixture into a buttered cake tin.

Using a fork, score a crosshatch pattern on top of the cake as they do in Reunion Island and brush with an egg yolk. Bake at 180°C for 20 minutes, then lower to 150°C for 35 minutes. Let cool before removing from the tin.

Part de gâteau à la patate douce blanche et thé matcha premium bio
Tip: Make this cake the day before; the different aromas come through better when it is enjoyed several hours after baking. In Reunion Island, it is made the day before to be eaten the next day.