A very pretty two-tone cake, wonderfully soft and above all naturally colored and flavored with matcha and raspberry. Both flavors come through perfectly, it's truly delicious (and so soft it melts in your mouth…).

The visual result is, I find, truly gorgeous, but making it is still child's play: a very classic cake batter base that you divide into two parts, adding raspberry purée and matcha to each.

For a lovely green color and a good matcha taste, I recommend mixing the organic culinary-grade matcha and the organic premium matcha.

The recipe makes two small 20x5X5 cm cakes or one large traditional-sized cake.

The organic raspberry and matcha two-tone cake recipe

Ingredients for the matcha raspberry two-tone cake

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Classic Organic Matcha for Lattes and Cooking

29.00€

78 avis

From a blend

Certified organic

Taste 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

Gourmet illustration packaging

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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.

The cake batter

• 4 organic eggs
• 200g of organic sugar
• 160g of organic neutral oil (canola, sunflower,…)
• 4g of organic salt
• 280g of organic flour
• 11g of organic baking powder (one packet)

+

• For the matcha cake: 100g of organic whole milk, 4g of organic premium matcha, 4g of organic culinary-grade matcha, 15g of organic flour.
• For the raspberry cake: 100g of organic raspberry purée

Method for the matcha raspberry two-tone cake

Whisk the eggs with the sugar, add the oil, the salt, then the flour and the baking powder.

Divide the batter into two equal parts and add the raspberry purée to one of them (you can add a touch of red food coloring to boost the color, but it's not mandatory).

In the other, add the matcha previously diluted in a little milk along with the 100g of milk. To keep the two batters from mixing while baking, add 15g of flour to the matcha cake batter.

In a buttered and floured loaf pan, pour in the matcha batter then the raspberry batter.

Bake for 30 minutes at 160°C for the small 20x5x5cm cakes and 40 minutes for a large traditional-sized cake.

Out of the oven, let the matcha raspberry two-tone cake cool slightly before removing it from the pan.

Then let it cool completely before enjoying.

This cake keeps perfectly well wrapped in plastic wrap at room temperature.

Happy baking!

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