I love cooking and baking with teas. Tea is an ingredient that adds flavor, complexity and, in the case of this cake, a bright green color.
This cake recipe is a classic French cookie recipe turned cake with the added ingredient of Japanese Green tea or Matcha.
Matcha or Japanese green tea is a fine ground, powdered, high quality green tea and not the same as tea powder or green tea powder. While matcha is expensive, the tea delivers not only a beautiful color, but also more antioxidants than blueberries, pomegranates and spinach.
Perfect for Shavuot, this cake is a snap to put together and the layers can be easily baked ahead of serving and frozen.
Matcha powdered is available in fine tea shops, online or in some gourmet shops.
3 sticks unsalted butter
2 cups sugar
2 cups ground almonds
12 large egg whites
2 teaspoons vanilla extract
1 cup + 2 tablespoons all-purpose flour
3 tablespoons Matcha green tea
Garnishes: melted white chocolate, melted dark chocolate, fresh berries, lightly whipped cream, sea salt
- Place the butter in a small saucepan and bring it to a boil over medium heat. The butter will foam and separate into white solids and liquid. Then, as it continues to cook, the butter will turn a rich nutty colored brown. Do not walk away from the pan as it can go from perfect brown to black very quickly. Once brown, set aside the butter.
- Mix the sugar and almonds together in a medium saucepan. Stir in the egg whites and vanilla, place the pan over low heat, and, stirring constantly with a wooden spoon, heat the mixture until the sugar has dissolved and the mix is runny, slightly white and hot to the touch, about 2 minutes.
- Remove the pan from the heat and stir in the flour, then gradually mix in the brown butter and green tea.
- Transfer the batter to a bowl, cover with plastic wrap, pressing it against the surface of the batter to create an airtight seal, and chill for at least 1 hour. (The batter can be kept covered in the refrigerator for up to 3 days.)
- Center a rack in the oven and preheat the oven to 400 degrees. Butter 2 8-inch cake pans.
- Divide the batter between the cake pans. Bake the cakes until they are lightly browned and a tooth pick, inserted, comes out clean (about 25-35 minutes).
- Cool on a cooling rack. Run a knife around the edge of the cake and unmold the cakes. Drizzle with melted chocolates and sea salt and serve with berries and lightly whipped cream.