June 10, 2018


Matcha cake recipe

By popular demand....

The Matcha cake at our opening event was so delicious and we had so many requests for the recipe we couldn't not share. 

My lovely friend, Satomi's Matcha pound cake recipe.

Matcha pound cake - ( L 160 x W 6 x H 8 tin )


Butter 90g  

Suger 80g

Whisked eggs 75g

*Flour 85g

*Baking powder tsp1/3

*matcha Tbsp 1 


* Sift all dry ingredients together 2-3 times - do this on to paper, not in a bowl to make it nice and fluffy. It's important to sift a few times to get lots of air in your dry ingredients.  

1, Set the oven to 180 degrees and pre-heat. 

2, Cream butter and sugar until it's white and fluffy, mix well with a spatula.  

3, Change to hand mixer to mix more until the mixture becomes whiter. 

4, Add the whisked eggs slowly, ideally over four pours.  

5, Put the all dry ingredients together and mix well with a spatula. 

6, Mix the mixture more than 30 times till the mixture turns shiny. 

7, Pour your mixture into a tin and bake for 15 mints.

8, Take the tin out from oven and use a sharp knife to 'cut' a line down the centre - this will help your cake separate nicely and make it look great once it's baked. Then put the cake back into the oven and bake for another 30 mins. 

9, Once it's baked properly, bring it out on to a bench to rest. Wrap the cake tightly as soon as it's cooled down. It will last in the fridge for a week and is better to eat after a couple of days. Best enjoyed at room temperature.








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