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Cover: Kitchen in the city

March, 2014

30Mar 14

The Matcha Cake



Translation by Alessandra Dubini – Marlborough College

Cloudy sky, today in Paris.  I decided there would have been nothing better than to snuggle in bed with a sweet slice of cake. There was just one problem, there was no cake! Hence I had to pull my socks up and make it myself. A few days ago whilst walking around Paris I came across the most adorable shop called the Au bon marchè, in which I bought some myself some Japanese Furokish. The Furokishi are simple squares of cloth, but as one folds then they unravel a thousand years of magic being the Japanese art of wrapping. Tsutsumu (Wrap) and Musubu (tie) are two Japanese cultures. In the act of wrapping there is respect for those who receive it, and tie means “to create something out of nothing.”

Matcha tea is the most famous tea in Japan, the shadow is part of the category of the Japanese green, but instead of having to brew the leaves in hot water,  is a powder that dissolves in water with a small bamboo whisk called a chasee. The powder is perfect for baking. Considering that it is one of the most beneficial properties for the body and soul, I almost felt guilty to combine it with butter, sugar and eggs … a bit ‘like the devil and holy water.

As soon as I find the whisk, I promise that I will drink a few cups of ‘purity’. Antioxidants, property, beneficial to the body and soul.

If most of you know how to make a Plum Cake then you are going to find making the Matcha cake straight foreword. All you have to remember is to get a warm soft heart enclosed in a crispy crust, making it into the perfect breakfast cake. Although I also added a bit of yeast, which does not normally occur within this recipe.

Now we want to make sure that the butter is at room temperature to that it is easier to mix with other ingredients. I then turned on the oven to 180 degrees and covered a mould shaped like a muffin with some baking paper. Whilst the oven was heating up, I worked (in the planetary, but I also possible to use a hand blender) 180g butter 180 sugar (for desserts always use  a finer than regular sugar), we must ensure  the dough becomes like a cream, with sugar and butter well bound. Then in a different bowl I broke three eggs and stir just have to tie egg yolks and egg whites, then in the three times I added butter cream, making sure that the egg was well absorbed before adding more. In another bowl I sifted 150g 00 flour with 30g of The Matcha and 1 teaspoon (of course …) well filled with baking powder. Also in 3 times I added the flour mixture. I filled the mould and I baked for 45 minutes.


Always best to check the cooking pierce a toothpick into the cake, if it comes out clean then the cake is ready.

The color is that, the deep green of The Match, the flavor is perfect, not too sweet.


The Matcha Cake
  • 180 butter at room temperature
  • 180g fine sugar
  • 150g flour 00
  • 30g matcha tea
  • 3 eggs
  • 1 teaspoon of baking powder
  1. Preheat oven to 180 °
  2. Line a cake tin with baking paper
  3. Sift the flour with the baking powder and Matcha at The
  4. Break the eggs and beat them lightly in a ciorolina
  5. Working with an electric mixer (or planetary) in a bowl the butter with the sugar
  6. Add in the eggs 3 times
  7. Add the flour in 3 time
  8. Fill the mould with the cream
  9. Bake for 45 minutes
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