Matcha marble cake

Let’s picture a mighty oak tree that’s small enough to fit on a kitchen table. That’s what a bonsai looks like; a beautiful ornamental tree that’s a miniature version of what you find wild in nature. While bonsai make for wonderful decorative plants, it also illustrates the power of control.

In term of food, we control what we eat right? I believe I can control the power of making a new version of marble cake. I know marble cake is always using chocolate and or cocoa powder. I am taking the challenge of using match powder.

Google: “Matcha is finely ground powder of specially grown and processed green tea leaves, traditionally consumed in East Asia. The green tea plants used for matcha are shade-grown for three to four weeks before harvest; the stems and veins are removed during processing. Matcha is high in a catechin called EGCG (epigallocatechin gallate), which is believed to have cancer-fighting effects on the body. Also prevent heart disease, type 2 diabetes and cancer, and even encouraging weight loss. Matcha is the pounded version of green tea leaves, and it contains a stronger concentration of some key nutrients and antioxidants”.

My friend and son came over to visit, I gave them some to take home. Her husband and she said that it was very nice. My friend asks me for the recipe, so here’s the recipe to try. It’s moist, have marbling effect and it’s taste delicious to go with a cup of matcha tea or any tea or coffee. Let’s bake and courageous to explore the varieties of marble cake.


250 g butter
225 g self raising flour
200 g icing sugar
300 ml sour cream
4 large eggs, separate whites and yolks
3 Tsp matcha powder
1 Tbs milk
1/2 Tsp baking powder
1 Tsp peppermint essence
a pinch of salt


Preheat oven to 180 degrees C. Grease and line 20 cm square pan and set aside. Beat egg whites to stiff froth and set in fridge for about 30 minutes. Beat butter for 5 minutes. Add in sugar and beat until light and creamy. Then add egg yolk one at a time beating well each addition. Next add peppermint essence and sour cream beating until combined.

Fold in egg white: spoon one big metal spoon first, gently mix in then the remaining egg whites. Sift flour and baking powder together, then add salt. Add flour mixture a little at a time folding until mixture is smooth. When batter is well combined, spoon two and a half big metal spoon into another bowl add matcha powder and milk. Mix well until batter is smooth and combined.

Now spoon plain batter onto prepared pan alternate with matcha batter. With one beater twist and swirl the batter to make marble effect. Gives a couple of shakes and gentle knock on benchtop.

Bake for 50-60 minutes until cooked through or skewer comes out clean. Switch off oven leave in the oven with door close for 35 minutes. Remove from oven onto rack for 15 minutes to cool. Remove from pan onto foil cake pan base and when it had cool down further transfer to cake base and put into cake air tight container until ready to serve. Serve with matcha tea or any tea or coffee. Enjoy!!!!

Note: You can use cocoa powder and or chocolate or even orange juice. You can use vanilla essence instead of peppermint essence you can yoghurt instead of sour cream. You can use chopstick or a spoon to twist and swirl for marble effect.