Matcha and White Chocolate Cake

 

Matcha and White Chocolate Cake (Reduced Sugar Version)

Adapted from Tokyo Cult Recipes

Makes: 1 loaf

Prep time: 15 minutes

Cooking time: 40 minutes

Ingredients

• 3 eggs
• Softened butter – the same weight as the eggs
• Caster sugar – half the weight of the eggs
• Plain (all-purpose) flour – the same weight as the eggs
• 1 teaspoon baking powder
• 1 tablespoon matcha (green tea powder)
• 70 g (2½ oz) white chocolate chips
• 2 tablespoons plain yoghurt or milk (to keep the crumb soft and moist)

Method

1. Preheat the oven to 170°C (325°F). Butter and flour a 19 × 8 cm (7½ × 3¼ in) loaf tin.
2. Weigh the eggs. Use that weight for butter and flour, but only half that weight for sugar.
3. Beat the butter and sugar together with an electric mixer for 5–6 minutes until very light and creamy.
4. Add the eggs one at a time, mixing well after each addition.
5. Sift in the flour, baking powder, and matcha. Fold in gently with a spatula.
6. Stir in the yoghurt (or milk) to loosen the batter.
7. Fold in the white chocolate chips.
8. Pour the batter into the prepared tin and bake for about 40 minutes, or until a skewer inserted in the centre comes out clean.

Resting and serving

• Leave the cake to rest in the tin for 15–20 minutes after baking.
• Transfer to a wire rack and cool for at least 30–60 minutes before slicing.
• For the neatest slices and best texture, wait until fully cooled (about 1½–2 hours).