Matcha latte and cocoa/matcha marble cake
1/4 cup heated water (not boiling)
3/4 cup steamed milk (soy milk or cow's milk)
1 teaspoon matcha green tea powder
method Sift matcha powder to a cup and pour over heated water and whisk. Slowly whisk in milk, tipping cup slightly to form more foam.
Cocoa/matcha marble cake/recipe
250g unsalted butter (room temperature)
250g granulated sugar
250g plain flour
1/2 tsp bicarbonate of soda
1 1/2 tsp baking powder
4 eggs (room temperature)
zest of 1/2 orange and 2 tbsp juice
2 tbsp cocoa powder
1 tbsp matcha green tea powder
2 tbsp milk
2 tbsp recently boiled water
method Preheat the oven to 180oC and line a loaf tin with a baking paper. Put the butter, sugar, flour, baking soda, baking powder, eggs and zest and juice of orange into a processor and blitz to a batter.
Divide the batter between two bowls. Put the cocoa powder into a small bowl and whisk in the milk and fold this into one of the bowls of cake mixture. Put the matcha powder into a small bowl and whisk in the water and fold this into another bowl of cake mixture.
Spoon a half of dark-colored cake batter into the pan, and make sort of a canal with the spoon. Spoon a green-colored cake batter in a 'canal' and all over the dark batter. Keep going with a remaining half of dark batter, spoon it over the green one. Once you are done with this, shake a tin slightly just to combine the layers.Bake in the oven for about an hour or until a cake tester comes out clean.
Let the cake cool completely before you start eating it.
Sip brilliantly green latte, listen spring whispering and watch an afternoon laze by.
Another spring, another sunny afternoon, another reason to love Thursday..
‘treasure each moment, because everything happens once in lifetime’