This Flourless Matcha Cake with no added sugar is rich, smooth, and super easy to make! Only 5 ingredients are needed - vegetable oil, white chocolate, matcha green tea, eggs, and milk! It is good for those who don't like desserts that are too sweet, or those who are seeking a healthier option. With increasing focus on health, this will certainly be well received at parties as there's no additional sugar incorporated this recipe (as the sweetness comes from the white chocolate).
I am happy to work with founder of JapaneseGreenTeaIn, Kei Nishida-san, who has generously sponsored the matcha powder for this recipe. All their tea comes directly from Arahataen Green Tea Farms and undergoes stringent quality controls.
In addition, their teas contain better flavor because of the Deep Steaming Technology used. Baking with their premium Japanese matcha, I can testify that the taste does come out stronger than others you purchase from the baking store/supermarket in Singapore. You don't need to use as much matcha for the flavour to come out in the desserts 👍🏻
In addition, their teas contain better flavor because of the Deep Steaming Technology used. Baking with their premium Japanese matcha, I can testify that the taste does come out stronger than others you purchase from the baking store/supermarket in Singapore. You don't need to use as much matcha for the flavour to come out in the desserts 👍🏻
All you have to do is:
1. Follow @japanesegreenteain and @sumopocky on Instagram
2. Like this photo
3. Tag a friend in the comments and share why you are a fan of matcha!
4. Sign up to the newsletter: https://www.japanesegreenteain.com/news
Giveaway ends 31 May 2019, 2359 hours
FLOURLESS MATCHA CAKE RECIPE
(NO ADDED SUGAR)
by Sumopocky
Equipment
7 inch silicon donut cake mould
Ingredients
160ml of Vegetable oil
400g of White Chocolate
20g of Matcha Powder
6 Eggs
Directions
1. Preheat the oven to 180°C (356°F).
2. In a heat-proof bowl, melt the white chocolate in the vegetable oil over a water bath. Stir till smooth.
3. Add the matcha powder, and mix well.
4. Add the eggs gradually, stirring well between each addition.
5. Stir in the milk.
6. Pour the mixture into the silicon mould and transfer to a baking tray. Pour water in the baking tray to create a water bath. Bake for 30 minutes.
7. The cake will still be slightly wobbly when you remove it from the oven. When it's cooled to room temperature, wrap the cake in the mould with cling wrap, and leave it in the freezer overnight.
8. Gently remove the cake from the silicon mould, and dust with matcha powder. I decorated the cake with some Sakura macarons, but it is totally optional if you choose to leave it out ☺️ Cut the cake with a sharp, warm knife. Enjoy!
(NO ADDED SUGAR)
by Sumopocky
Equipment
7 inch silicon donut cake mould
Ingredients
160ml of Vegetable oil
400g of White Chocolate
20g of Matcha Powder
6 Eggs
60ml of Milk
Directions
1. Preheat the oven to 180°C (356°F).
2. In a heat-proof bowl, melt the white chocolate in the vegetable oil over a water bath. Stir till smooth.
3. Add the matcha powder, and mix well.
4. Add the eggs gradually, stirring well between each addition.
5. Stir in the milk.
6. Pour the mixture into the silicon mould and transfer to a baking tray. Pour water in the baking tray to create a water bath. Bake for 30 minutes.
7. The cake will still be slightly wobbly when you remove it from the oven. When it's cooled to room temperature, wrap the cake in the mould with cling wrap, and leave it in the freezer overnight.
8. Gently remove the cake from the silicon mould, and dust with matcha powder. I decorated the cake with some Sakura macarons, but it is totally optional if you choose to leave it out ☺️ Cut the cake with a sharp, warm knife. Enjoy!
- May 22, 2019
- 1 Comments
