Updated: Apr 20
Want a not-to-sweet light, perfect with a cup of tea kinda dessert? Made with our very own MATCHA powder and inspired by IndulgewithMiMi's recipe (click picture :)
160 grams cake flour
6-10 tbsp matcha powder
3/4 tsp baking powder
1/8 tsp sea salt
180 grams granulated sugar
160 grams butter at room temperature (unsalted)
135 grams cream cheese (note 1)
3 large eggs at room temperature
Pre-heat oven to 325 F
Soften cream cheese in the microwave on medium for 10 seconds. It should be at a spreadable consistency.
Sift together cake flour, matcha powder, baking powder and salt. Sift 3 times to ensure leavening agent is evenly dispersed throughout dry mixture. Stir to incorporate. Set aside.
In a stand mixer with the paddle attachment, beat sugar and room temperature butter together on medium speed until pale and fluffy.
Add softened cream cheese into mixture, beat on medium-low until incorporated. Do not over beat.
Add room temperature eggs one at a time and beat on medium-low until it looks smooth and creamy.
Pause mixer, add dry ingredients into the wet batter in 3 separate additions. Beat on the lowest setting ("stir" on some machines) until almost all of the dry ingredients inside bowl are no longer visible.
Turn off mixer, take the bowl out and scrape down the sides, gently fold in the rest of the dry ingredients by hand.
Transfer batter into an 8.5" X 4.5" loaf pan lined with parchment paper.
Bang the pan on the counter several times to remove excess air.
Bake for 40-50 minutes until the cake springs back in the center when gently pressed and a skewer inserted comes out clean. The cake will look golden brown.
Let it cool in the pan for 5 minutes before transferring to a cooling rack.
Once cooled, keep cake at room temperature for 2-3 days in an air tight container. If placing in the fridge, let it come back to room temperature before serving, about 20-30 minutes.
Serve it alone or with ice cream or Azuki bean paste. Enjoy!