This simple, moist green tea cake is subtly sweet. You can adjust the amount of sugar you add if you prefer a sweeter cake, or you can top your green cake with some cream cheese icing.
You need natural green tea powder to make this cake, which you can find in Asian supermarkets, specialty tea shops and online. The Korean label might say: “Nokcha Karu” and Japanese brands will say “Matcha”.
1/2 cup superfine sugar
3/4 cups vegetable oil or butter
3/4 cup plain Greek-style yogurt
1 tsp vanilla extract
1 1/2 cups plain flour
1 tsp baking powder
6 tsp green tea powder (nok-cha karu, matcha)
Preheat your oven to 350 degrees and in a mixing bowl, beat eggs, sugar, vanilla and oil/butter together until resulting mixture is fluffy and light.
Gently stir the Greek yogurt into this mixture.
In a separate bowl, sift flour, baking powder and green tea powder together and fold this into the wet mixture.
Pour resulting cake batter into greased caked pan, smoothing out top until level and bake for 35 minutes, or until the top becomes golden-brown and a toothpick comes out clean from the middle.
If using cream cheese icing, wait for cake to cool before decorating.