I guess I could say this recipe, due to its green color could be my post St. Patty’s day treat, but it is also the start of spring. Nothing says the beginning of the blooming months like green- it’s a natural association. (Pun intended.) Although if your me, you associate spring with runny eyes, the inability to ever wear make-up or contacts, and constant red eye. I have terrible allergies and dread the spring months with their high pollen counts even if it means warm weather and wearing flip-flops.
As a child teachers always thought I was crying- and many times I was (I was a sensitive kid) but it always came in handy to blame allergies. Once high school came around, my friends simply assumed I was under the influence. Not exactly the impression I wanted to give off.
But regardless of whether you might soon suffer the persistent sneezing and watery eyes, enjoy this light and spring inspired matcha cake. Hey, the matcha is pretty good for you!
WHITE CHOCOLATE GLAZED MATCHA CAKE
1 hour 20 mins
- 8 tablespoons of butter, at room temperature
- 1 1/4 cups of granulated sugar
- 2 eggs
- 1 ½ cups of all purpose flour
- 1 teaspoon baking powder
- 1 tablespoon cooking grade matcha
- ½ cup greek yogurt
- ¾ cup white chocolate chips
- ¼ cup milk
- ¼ + tablespoons confectioner’s sugar
- In a medium sized bowl, combine the flour, baking powder, and matcha. Then preheat your oven to 350 degrees.
- Using a mixer, cream together your butter and sugar. Then add in your eggs.
- In batches add in the dry ingredients. Then stir in the yogurt.
- Pour the batter into a loaf pan and bake for 1 hour or until a cake tester comes out clean.
- Once baked, allow the cake to cool on a wire rack fully, before removing from the pan.
- While the cake is cooling, make the glaze.
- In a double broiler, melt down the white chocolate and milk until you reach a smooth consistency. (Stir constantly!) Then remove from heat and whisk in the powdered sugar to ensure there are no clumps.
- Pour the glaze over the cooled cake and enjoy!