Powdered green tea, or matcha (the tea used for the Japanese tea ceremony), makes an excellent flavouring for cakes and fillings and is becoming increasingly popular in the West. It transforms batter into a gorgeous moss green colour and produces an equally delightful flavour. A word of warning, though: the tea has an extremely high caffeine content; it was drunk at regular intervals by Japanese monks who wanted to stay alert during rituals. Serving it with sweetened whipped cream will soften the kick a little. Japanese shops and some tea shops sell matcha. Make sure that you buy a very finely ground kind that has not been sweetened. Sweetened matcha is used for making ice tea and will not give a good result since it will be difficult to adjust the recipe accordingly.
You may have heard of Matcha Cake; a Japanese green tea powder with an amazingly vibrant colour. Originally used in tea ceremonies, you need a little water and a whisk to prepare it (either thick or more liquid), bringing up a slight moss on top. The taste is very rich and a small cup is enough to satisfy your taste buds.
The good news is that it is also extremely healthy and good for you. It is low in caffeine but very rich in anti-oxidant (one serving holds 70 times more than a glass of orange juice!), and it is considered a super food; draining the toxins from the body and boosting your energy levels. Rich in beta-carotene too, it is fabulous for skin, hair and nails. What is not to like?
5 eggs, separated
¾ c. (180 ml) superfine sugar
½ c. (125 ml) all-purpose flour
1 oz. (30 g) cornstarch
1 tbsp. (15 ml) unsweetened green-tea powder (matcha)
Whisk the egg whites until frothy. Still whisking, add ¼ cup (60 ml) sugar and continue to whisk until stiff peaks hold their shape.
Preheat the oven to (350°F) 180°C. Grease an 8-inch (20-cm) square pan and dust with flour.
In another bowl, whisk the yolks with the remaining sugar until thick and pale.
Sift the flour with the cornstarch and green-tea powder.
Carefully fold the whites into the yolks in three batches and add the flour mixture in two batches.
Transfer the mixture to the prepared pan and bake for 25 minutes, or until a skewer inserted into the middle of the cake comes out clean. Remove from the oven, then turn out onto a wire rack to cool. Makes 1 cake.
It all comes from the way it is grown. The tender leaves are shaded from the sun which increases the production of amino-acids. Each leaf is then hand-picked, dried, and then stone ground to a powder. It is a very slow process and it can take almost an hour to get just 30 grams!
On the market, you will find a variety of prices. Obviously the more expensive it is – the better quality and the sweeter too. I buy mine from the Japan Centre, which sells online and does not break the bank either. Only go for a better quality if you are going to drink it, a lesser one is just fine for cooking as it will blend in.
Fancy trying it but do not want to buy a whole box just yet? In London, both Teasmith and Teanamu will prepare the cup in front of you and can guide you if you have any questions. Giraffe will be serving healthy breakfasts based on this green tea cake throughout January: creamy porridge with Matcha and fresh fruit, a delicious smoothie full of vitamin – a good source of inspiration! Look out for the ice-cream version in many Asian restaurants for the final touch to your meal.
Preparation:
Preheat oven to 350°.
Coat a 9-inch round cake pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray; set aside.
Place sugar, eggs, and yolks in a large bowl; beat with a mixer at medium speed until thick and pale (about 6 minutes).
Combine milk and honey in a small bowl; stir well with a whisk.
Add milk mixture to egg mixture, stirring well.
Lightly spoon flour into a dry measuring cup; level with a knife.
Place flour in a small mixing bowl; add tea, stirring well with a whisk.
Fold flour mixture into egg mixture. Pour batter into prepared pan.
Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes on a wire rack; remove from pan.
Cool completely on wire rack.
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