I’ve spent quite a bit of time in South East Asia this year and I have fallen in love with matcha! This brilliant green powder contains a huge amount of antioxidants, the most of any green tea and is high in a catechin called EGCG (epigallocatechin gallate), believed to be anti-cancerous to the body. I combined the matcha with another South East Asian favourite, coconut for a delicious flavour combination.
I use granulated stevia for the cake recipe and powdered monk fruit sweetener for the icing but you can replace those with regular sugar if you like. You could also substitute the yoghurt and butter with vegan options.
A little more involved than one of my usual recipes but too good not to try!
Serve with your favourite berries and coconut flakes and you have a refreshing, unique, and not overly sweet, new dessert option.
1 granulated sweetener
1/2 cup butter (110g)
1 cup greek yoghurt (or any plant-based thick yoghurt)
2 cups flour
2 tsp baking powder
1 tsp vanilla extract
5 tbsp matcha
juice and zest of half a lemon
1 cup butter, softened
Pinch of fine sea salt
3 ½ cups powdered sweetner
1 tsp pure vanilla extract
1 tsp coconut essence (add more to taste)
2 tbsps coconut cream (don't shake the can and take from the top)
Preheat the oven to 350 degrees or 160FF. Grease and flour a bread pan.
Use a hand mixer to beat the sweetner and butter until light and fluffy. Add yoghurt and continue beating until incorporated.
Add matcha, vanilla extract and baking powder.
Slowly add in the flour and mix until just incorporated. Do not overmix or you risk making the batter 'tough.'
Pour the batter into pan and put in the oven. Bake for 50 minutes or until golden brown. Test with a toothpick, if it comes out of the center clean it's ready.
Use a hand mixer to beat the butter until smooth.
Add half of the powdered sweetner and a pinch of sea salt and beat on low until the sweetener is mostly incorporated. Add the remaining powdered sweetener and beat on low until combined. Increase speed to medium and beat for 3 minutes.
Stop the mixer and scrape down the bowl. Add the vanilla extract, coconut extract, and coconut cream and beat for an additional minute on low, increasing the speed to medium once the cream and extract are incorporated.
Decorate with coconut flakes and berries.