Matcha Yoghurt Cake

4.9 from 11 reviews

Author: Anita Jacobson

Courses: Desserts

Cuisines: Japanese

Prep Time: 15 mins

Cook Time: 55 mins

Total Time: 1 hour 10 mins

Serves: 8-12

Ingredients

• 160 gram all-purpose flour
• 3 tablespoon cornstarch
• 1 tablespoon matcha
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 225 gram (1 cup) greek yoghurt
• 125 gram (1/2 cup + 2 tablespoon) sugar
• 3 eggs
• 1/2 cup vegetable oil
• 1 teaspoon vanilla
• Glaze (optional)
• 1/2 cup confectioners sugar
• 1 teaspoon matcha
• 1-2 tablespoon milk

Instructions

1. Preheat oven to 180 Celsius (350 Fahrenheit). Grease a standard size loaf pan (I use a Pyrex glass loaf pan).
2. Sift together all-purpose flour, cornstarch, matcha, salt, and baking powder in a mixing bowl.
3. In another mixing bowl, whisk together yoghurt, sugar, eggs, vegetable oil, and vanilla.
4. Slowly pour the yoghurt mixture into the flour mixture, whisking until smooth, then pour the batter into the prepared loaf pan.
5. Bake in the preheated oven on middle rack for about 50-55 minutes, or until a cake tester comes out clean.
6. Let the cake cool in the pan on a wire rack for 15 minutes, then gently remove the cake from its pan and cool completely on the wire rack.
7. Prior to serving, whisk together all the glaze ingredients. Poke some hole to the with a toothpick, then drizzle with glaze. Cut into serving slices.