Wednesday, June 13, 2012

green tea marble cake

I wasn't kidding when I said I'd backlog on all the stuff I've created in these eight months. It's not a lot, but it's definitely a bit more content for this tiny blog.

Normally, I sit around on foodgawker and look at something that strikes my fancy, but this time, two things were certain. One—I was in the mood for something green tea flavored, because I have an obsession with tea and baked goods. Two—I wanted something that could satisfy my sweet tooth, but not something overwhelming like a chocolate pound cake. So I went to Kirbie's Cravings, because I love going there when Foodgawker doesn't have anything that I'm immediately attracted to...and I found this little gem. (Well, I always find a little gem there. That site! Just... so full of gems!) Anyways, green tea marble cake! After skimming the instructions, I decided to give this a spin.

Green tea marble cake (Recipe from Kirbie's Cravings)

  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 1 cup sour cream, room temperature
  • 1 tablespoons matcha powder
  • 1 teaspoon pure vanilla extract 
  1. Preheat oven to 350.
  2. Line 9 x 5 loaf pan with foil.
  3. Whisk flour, baking powder, baking soda and salt in a medium bowl. Put the butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, 3 to 4 minutes. Reduce speed to medium. Mix in eggs, one at a time. Mix in flour mixture in 3 batches, alternating with sour cream. Add vanilla, and mix 1 minute.
  4. Portion out 1/3 of the batter into a small bowl. Mix in matcha powder, stirring well to combine.
  5. Spread one-third of the plain batter into prepared pan. Use a small offset spatchula to ensure an even, flat layer. Dollop with 1/3 of matcha batter and use a spatchula to gently spread the matcha layer on the top of the other. Spread another third of the plain batter on top, followed by another third of the matcha batter. Repeat one more time so that the final layer is the rest of the matcha batter. Run a thin knife through batter to marbleize. Run spatchula over top to ensure the batter is flat in the end.
  6. Bake until a cake tester inserted into center comes out clean, 50 to 55 minutes. Let cool in pan on a wire cooking rack for a few minutes. Lift cake out and allow to cool completely on rack.
The result came out pretty nicely! Not too sweet, but not bland, with just a hint of matcha that made this stand out a bit more than the standard marble cake. I think I baked it for a little too long (I left it in there for around 55 minutes) so it was a bit browner than I'd have liked it to be, but the inside was still moist, so I can't complain, right?

No comments:

Post a Comment