We had an on-off internet problem throughout the weekend and I am finally able to post this!
My mum used to make French style quatre-quarts when I was very small. Recently I tried to recreate the same thing but was horrified to see the amount of butter and sugar used! So you can guess that I changed the recipe completely and added maccha powder (green tea powder). The result is a light and relatively healthy pound cake. I have been eating this every day while perfecting it.
Green tea light pound cake
Super sweet cakes are not my cup of tea. This cake is something that is mild and nice to eat with something. But you can definitely add a little more sugar to increase it’s sweetness (see the recipe below).
A nice tea break.
The tip of this cake is to keep on whisking using an electric mixer. Very slowly drizzle the sunflower oil and soya milk mixture in order to prevent the nice bubbles bursting.
Ingredients:
3 medium eggs
100g cane sugar (I used Tate & Lyle Light Cane sugar)
140 g sunflower oil
40 g soya milk (I used alpro soya)
180 g self-raising flour
2 tsp maccha powder
Equipment:
Cake tin (mine is a very old cake tin 20 cm length, (12.5 cm width & 9 cm depth))
Electric mixer (either hand or something like kitchen aid type mixer are suitable)
Preparation:
- Turn on and pre-heat the oven to 180C.
- Line the cake pan with grease proof paper (for some reason I get much better result with using a sheet of grease proof paper than grease the pan and flouring it).
- Sift the flour and maccha mixture once.
Flour and maccha powder to be sifted.
Step 1: Mix the eggs and sugar in a large bowl. Using an electric mixer, whisk for 10 min until white and flully (pic 1).
Step 2: In a small jug, mix the sunflower oil and soya milk using a spoon so that you get a nice emulsion (pics 2 & 3).
Step 3: Very slowly drizzle the oil and soya milk mixture to the batter made in step 1. If possible keep on whisking (if not, add a little, then mix – repeat this process).
Step 4: When you get a nice fluffy even mixture of eggs, sugar, oil and soya milk (wet ingredient), stop mixing. Sift the flour and maccha powder (dry ingredient) into the batter. Carefully mix using a scraper not to burst any air bubbles.
Step 5: When you have mixed the dry and the wet ingredients so that there are no powder to be seen in the mixture, pour the mixture into the cake tin.
Step 6: Even out the surface by lightly tapping the bottom of the cake.
Step 7: Bake at 180C for the first 8 min then reduce the temperature to 170C and bake for further 25-30 min or until the skewer comes out with small crumbs of cake (if it doesn’t then it is definitely cooked so take it out of the oven quickly to prevent it from drying)
Pic 1. Mix until the batter is white and fluffy
Pic 2. Soy and sunflower oil mix. I thought it looked pretty.
Pic 3. Mix it to make into an emulsion so that it is easier to mix later.
According to my husband, it tastes great with strawberries and blueberries on the side. Perfect for a gift when you visit your friends and families. A nice Japanese-style tea break. 
Enjoy!
I'm addicted to so many things. This is one of them.
This is how I eat it.
This is how Wesley eats it.
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This looks a really interesting cake…where do you find the green tea powder? At health stores?
Hello Annabella!
Green tea powders can generally be found in Japanese food store. Ask for “maccha” powder
They come in all different quality and some are expensive so if possible use the maccha powder for practice which are good baking and is cheaper
Let me know when you try it! Enjoy
x
Kyoko
Oooooh, this looks so yummy! Kyoko, I think I’m definitely going to try this! Easy recipe and yummy sounding, it’s a must!
Happy Valentine’s Monday and have a great week!
Hi Pili!
This cake was so nice that I literally ate it every day until I thought..”I think I am eating too much cake”. One thing I must try is the cup cake. I tried madeleine cookies but I couldn’t get the centre to blow up.
Hehe
Hope your week is productive. Mine is a slow going one at the moment…
x
Kyoko
Oooo… this looks soooo GOOD, Kyoko!! I love green-tea baking and need to do more of that. Thanks so much for sharing this good recipe! I like Wesley’s jazzed serving with cream 6& berries…mmm… I am so excited to make this! Now… to find maccha powder here… Happy Valentine’s Day, my friend
) ((HUGS))
Hi Tracy!
Green tea has such nice flavour. I am thinking of trying on a bread, cookies, scones everything! For some reason Wesley always loves to elaborate on his dessert LOL! I often think that each flavour is too mixed and can’t taste any of them but he likes it.
Hope you had a lovely V day!
x
Kyoko
looks delicious!
Hi Ruth!
Thank you. It is quite addictive…
Hope you had a lovely day yesterday!
x
Kyoko
Hi, I’m a Japanese knitter who live in USA. I like your recipes. I tried your Banana Cake before and I love it! The Green Tea Cake looks so yummy as well. I will make it.
ところで、日本語ブログで「パウンドケーキの真ん中がどうやったら割れるか？」と書いてらっしゃいましたが、生地の焼き始め10分後に一度出して、濡れたナイフで真ん中にスジをつけると、きれいに割れてくれますよ。日本語ブログにコメントしようと思ったんですが、コメント欄が見つからなかったので、こちらに書かせて頂きました。:)
Hello Yokoro!
So happy that it was good 
Thank you so much for trying the banana cake!!
ぬれたナイフで筋をつけるのですね！！！感動。どうもありがとうございます。日本語ブログちょっと整理整頓をしなくてはと思っているのですが時間ばかり過ぎてしまって。。。と言う感じなのです。一応コメントはすごく小さくクリック出来る所があるのですがとても見にくい所に有るのでごめんなさい。でもここにコメント書いてくれてとても嬉しいです。ありがとう！
x
Kyoko
I just made this (piping hot out of the oven).
) YUM!
It was delicious! Although the crust was not as golden brown as yours.
Hi Nat!
So excited to hear that you have made the cake. Oh, the cake is so addictive isn’t it?? I think I would need to ask my sister to get me more maccha powder (expensive here in the UK). Shame that the crust was not as brown. May be increase temperature a little bit (but be careful not to over cook the cake because they will be dry).
More cake and bread recipe coming!
x
Kyoko
What a beautiful colour! Looks delicious
Hi Joanei!
Coincidentally my husband and I are craving for this cake at the moment. If you like green tea, you will like this one!
Thank you very much
x
Kyoko
Hi thanks for your recipe. The cake tasted awesome! Due to my lack of resources, I used milk instead of soy milk
Hi Sabrina,
Thank you for the comment! I think milk would work really well. So happy that cake tested good!
x
Kyoko
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