Matcha, Lime & Vanilla Marble Cake

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Preparation info

  • Difficulty

    Medium

  • Serves

    10

Appears in

Bake

Bake

By Lorraine Pascale

Published 2017

  • About

Some of you may remember my Crouching Tiger, Hidden Zebra cake recipe. It had the fun effect of stripes that were only visible once the cake was cut. I have tried something similar here. The best way to make the stripes is to have a fairly wet cake mixture and to layer both mixtures a blob at a time. Repeat in this fashion to get concentric circles of batter that push each other out as you go.

Ingredients

  • 250 g butter
  • 100 ml whole milk
  • 240 g caster sugar
  • 4 eggs
  • seeds of ½ vanilla pod or 1 tsp vanilla extract
  • 320 g self-raising flour
  • 1 tsp baking powder
  • 3 tbsp cooking-grade matcha green tea powder
  • 6 tbsp warm water
  • zest of 2 limes

Equipment

  • 1.75 litre loaf tin

Method

Preheat the oven to 170°C (fan 150°C/325°F/gas 3) and line the loaf tin with baking parchment. I usually put a strip along the whole length of the tin, making sure that it comes well over the edges, so that it makes it easy to remove the loaf when it is cooked.

Melt the butter in a small pan or in the microwave and leave to cool a little. Put the melted butter into a bowl and add the milk, sugar and eggs. Use a wooden spoon to beat everything together well. It is best not to use a hand-held electric whisk or a stand mixer for this recipe, as they can introduce too many bubbles.

Pour half of this mixture (about 375g) into another medium bowl and stir in the vanilla. Sift in 160 g flour along with ½ teaspoon baking powder, mix to combine and then set this aside.

To make your matcha mixture, put the matcha green tea into a mug and mix in the warm water until smooth. Stir this and the lime zest into the first bowl of mixture, and then sift the remaining 160g flour with the rest of the baking powder on top. Mix well to combine.

Put a tablespoon of the matcha lime mixture in the middle of the lined loaf tin. Then, using a clean tablespoon, put a blob of the vanilla mixture in the middle of the matcha lime one. Repeat this, alternating between the mixtures, so you form a type of ‘bulls eye’ look. Each time you dollop a blob in, the whole mixture will slowly spread out. By the time you have used up both cake mixtures, the cake batter will just have reached the edges of the loaf tin.

Pop the loaf tin on a baking sheet (this makes it easier to move the tin around) and then bake in the oven for about 1 hour 10 minutes, or until a skewer inserted into the centre of the cake comes out clean. Once the loaf is baked, remove it from the oven and leave to cool completely in the tin. Serve.