Welcome spring with this lovely spring cake – Amazing Green Tea Cake that’s naturally colored and flavored with matcha green tea! Also, perfect for St. Patrick’s Day!
It’s March and all the recipes I see so far on the blogging world are green – could it be because it’s almost spring, or perhaps Lenten season is getting near or it could be the Irish celebration of St. Patrick’s Day…. I thought once I see green all over – it’s time to experiment and make my Green Tea Cake!
This is my first attempt at making a Green Tea Cake. I have a can of Matcha Green Tea that’s been sitting on our cupboard for a while now and been waiting for me to use it for something, anything…. I thought a Green cake might be nice and so here it is…
I am quite happy with the results of this experiment, to be honest. It’s good as is. I will just note that if you wish more of a less sweet cake and more of the Green Tea taste then perhaps you can lessen the sugar content. But if you’re not bothered and you just love the green color then bake it as usual.
You can truly make this into a lower-fat version too if you use yogurt instead of sour cream and as you can see I only use light Olive oil too and not as much oil either (only 1/3 cup) though I would try next time to see if there’s much difference in texture if I use about 1/2 cup of oil… This cake is a little denser than your usual cake but still quite moist because of the yogurt in it….most of all – it’s truly flavorful! So enjoy a slice or two with a cup of tea or coffee!
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2 cups Flour
1 1/2 cups Sugar
2 Tablespoons – Matcha Green tea powder
2 teaspoon Baking powder
1/2 tsp salt
1 cup / 8 oz tub sour cream (you may sub plain or Greek (plain) yogurt)
3 large Eggs
1/3 cup Olive oil (light or the
1 tsp Vanilla extract
1/2 tsp almond extract (optional, if you don’t have it at hand)
Preheat oven to 350F/180C. Lightly grease a bundt pan.
In a large bowl, combine all the dry ingredients. Whisk or sift them together. Set aside.
In a mixing bowl, beat the eggs with the sour cream just until combined. Pour in the oil and the extracts and mix together.
Mix the wet ingredients with the dry. I don’t use a mixer for this. I just fold it all in but you can blend it all in a mixer too, just don’t overbeat it.
Transfer the batter to the prepared pan. Bake for about 35-40 minutes or until a tester inserted in the middle comes out clean or with only a few crumbs clinging to it. Let it cool in the pan for about 20 minutes before transferring it to a wire rack to cool
Sprinkle with confectioner’s sugar if you like. Enjoy your Green Tea Cake with a cuppa!
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