Thread by @lifesafeast

Time for cake! My recipe for

Matcha & Chocolate Marble Loaf

Matcha is a powder made of finely ground green tea boasting many potent nutritional properties. You can replace the Matcha in the recipe with 1 teaspoon fine orange or lemon zest or your favorite spice blend.

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INGREDIENTS

2 cups (280 grams) flour
2 teaspoons baking powder
¼ teaspoon salt
3 tablespoons (45 grams) unsalted butter, melted
2 packed tablespoons unsweetened cocoa powder
12 tablespoons (175 grams) unsalted butter, softened to room temperature

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1 1/3 cups (270 grams) sugar
2 large eggs
1 teaspoon vanilla
½ cup (125 ml) whole milk
1 ½ teaspoon green Matcha tea powder

Preheat the oven to 350°F (180°C).

Butter an 8 x 4 inch (about 20 ½ x 10 cm) loaf pan. Cut a long strip of parchment paper the width of the pan

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and long enough to line the bottom of the pan as well as up the two narrow sides/ends and press into the pan.

Stir or whisk together the flour, baking powder & salt in a medium bowl.

Whisk the melted butter into the cocoa powder in a small bowl until completely blended

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and it becomes a smooth paste.

In a large mixing bowl, beat the softened butter with the sugar until blended & fluffy.

Beat in the eggs, one at a time, just until blended.

Beat in the vanilla.

Beat the dry ingredients into the butter/sugar in 3 additions alternating

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with the milk added in two, beating in each addition just until blended & smooth and scraping down the sides of the bowl as needed.

Scoop out 1 cup of the batter & put into a small bowl. Stir the cocoa paste into the batter until well blended & smooth.

Stir the Matcha

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tea powder into the remaining vanilla batter.

Spoon half of the Matcha batter into the bottom of the prepared loaf pan, smoothing it evenly in the pan all the way to the edges & into the corners.

Plop tablespoons of the chocolate batter down the center of the pan on

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top of the Matcha batter using all the cocoa paste, then spoon the rest of the Matcha batter on top, gently smoothing the surface of the batter to mostly cover the chocolate but trying not to blend the two batters.

Using a clean, sharp knife with a narrow blade, make

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about 5 deep, clean swirls through the batter to create the marble effect.

Bake the loaf cake in the preheated oven at 350°F (180°C) for 25 minutes then REDUCE the oven temperature to 325°F (160°C) and bake for an additional 25 minutes. THEN loosely cover the top of

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the cake with aluminum foil and bake for an additional 10 to 15 minutes or until just set in the center and a tester stuck deeply into the cake comes out clean.

Remove the cake from the oven (remove the foil) and allow to cool for 10 or 15 minutes until the pan is cool

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enough to handle. Loosen the edges of the cake from the sides of the pan with a sharp knife then lift or turn the cake out of the pan. Gently peel off the parchment paper, flip upright and allow the cake to cool completely before serving.

Enjoy.

You know the drill by

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now: if you make the cake, snap a photo, share on Twitter and tag me and #IsolationBaking

And share the recipe with your followers and let them know that if they want more great recipes all they have to do is follow me @lifesafeast

Share the cake, spread the love.