I’ve had a small can of matcha powder that Blue Lotus sent me ages ago when we decided to do a blog-by-mail sort of trade-off. I used a bit of it on tofu, but always wanted to bake with it and didn’t have any good recipes. After seeing this yogurt-matcha cake, however, I knew I had a game plan.
I love yogurt cake regardless, and this marbled one seemed to be an elevated version. I used full-fat Greek yogurt for body and richness, and a good amount of the matcha powder to get a nice, strong tea flavor. In the end, I had some of the matcha batter left over so I made small madeline-like cakes with them.
The flavors combined very well, and it wasn’t overly sweet which makes it perfect for breakfast with a nice cup of tea or coffee. I can’t say my marbling technique produced the best results (the cake looks like a smiley face!) but it will be fun to practice and get better.
I’m looking forward to making more marbled cakes in the near future:).