- A matcha and black sesame marble cake: striking visual contrast and Japanese flavors.
- Matcha and black sesame complement each other on the palate as much as to the eye.
- Organic culinary-grade matcha is all you need to color and flavor the batter.
The combination of matcha tea and black sesame in a marble cake that's surprising, exotic, and as moist as it is easy to make! Here's the recipe for this matcha cake.
The idea behind this organic cake was to bring Asian flavors into a rather Western type of cake: the marble loaf. It's always interesting to blend several flavors in a loaf cake, and what's even nicer about marble cakes is the surprise they hold when sliced.
All the more so when you discover a succession of green and black waves of matcha and black sesame. Two ingredients whose pairing works wonderfully.
This matcha cake recipe is for a loaf pan approximately 25cm long.
Matcha cake ingredients
- 130g of soft organic butter
- 225g of organic light cane sugar
- 2 whole organic eggs
- 2 generous pinches of fleur de sel
- 190g of organic heavy cream
- 205g of organic T55 flour
- 4g of organic baking powder
- 8g of organic culinary-grade matcha
- 25g of organic black sesame paste (easy to find in organic or Asian grocery stores)
Garantie qualité 30 jours
Nous sommes tellement convaincus que vous allez aimer le Matcha KUMIKO que nous offrons une Garantie satisfait ou remboursé de 30 jours. Retournez simplement votre boîte non ouverte sous 30 jours pour un remboursement intégral.
Preparing the matcha cake
Using a whisk, mix the softened butter (nice and soft) with the sugar and fleur de sel. Add the eggs, then the cream, and finally the flour and baking powder. You'll end up with a fairly thick but airy cake batter.
Divide the batter into two and add the 7g of matcha to one half and the 25g of sesame paste to the other.
Butter and flour the loaf pan.
Using two piping bags, pipe successive layers of matcha batter then sesame batter until all the batter is used up. If you don't have a piping bag, you can do it with a spoon, making sure to create even layers.
The moistness of this marble cake lies partly in its low-temperature bake: 140°C for one hour, no more. After 30min, run the blade of a knife along the length of the cake: this will allow a better rise and a prettier marbled effect.
Once out of the oven, let it cool for about twenty minutes before turning it out of the pan.
It keeps perfectly for several days at room temperature, wrapped in plastic wrap and/or stored in an airtight container.
In short, it's a wonderful loaf cake that's extremely moist and simple to make, as surprising visually as it is in taste.
Happy baking!
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