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.
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).
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.
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
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)
- 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.
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)
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!