Read more about matcha here. The acidity from the red fruit balances the grassy and astringent taste of the matcha, and both the ground and flaked almonds add a touch of crunchiness to this moist afternoon treat; great with your tea or coffee.
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| Can you see the green hue of the cake? That's down to the matcha. |
150g unsalted butter (room temperature)
100g caster sugar
100g plain flour
50g ground almonds
1 heaped tsp baking powder
2.5 tbsp Matcha powder
3 medium eggs
2 tbsp buttermilk
A handful of red fruits
(raspberries, redcurrants etc)
A smattering of flaked almonds
Method
Preheat the oven at 180°. Cream the butter and sugar until light and fluffy. Then separate the egg yolks from the whites. Add the egg yolks bit by bit to the butter and sugar mixture, add a little flour if curdling occurs. Sift the flour, baking powder, ground almonds and matcha powder in a bowl. Shake to combine well. Add these dry ingredients to the wet batter (butter, sugar and egg yolks). Combine well. Add the buttermilk to loosen the batter. Beat the egg whites until slightly stiff and fold this into the cake batter. Pour half the batter into a greased loaf pan. Scatter the red fruits evenly and then pour the rest of the batter on top. Shake pan from side to side to spread evenly. Top with the flaked almonds. Bake in the centre of the oven for 30-35 minutes or until a toothpick inserted into the cake comes out clean.
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