Matcha Tea Cake (Matcha Kasutera) by Maricel Miramontes

Preparation of Matcha Tea Cake (Matcha Kasutera) by Maricel Miramontes

1. Prepare the mold:
2. Grease and flour a 20cm crown mold.
3. Preheat the oven to 180°C with heat up and down.
4. Sift dry ingredients:
5. In a bowl, sift together 200 g of flour, 15 g of baking powder, a pinch of salt, 2.5 tablespoons of matcha tea and 1 sachet of vanilla sugar.
6. Mix for 10 seconds at speed 5 in the Thermomix and set aside.
7. Make icing sugar:
8. Place 200 g of sugar in the Thermomix and blend for 30 seconds at speed 10 to make icing sugar.
9. Mix the butter with the sugar:
10. Add 200 g of butter at room temperature to the icing sugar in the Thermomix.
11. Beat for 30 seconds at speed 4 until the mixture is smooth and creamy.
12. Add the eggs:
13. Place the butterfly on the blades.
14. Add 3 eggs to the butter and sugar mixture.
15. Beat for 1 and a half minutes at speed 4.
16. Add the dry ingredients:
17. Lower the mixture from the sides of the glass and add the sifted flour mixture.
18. Mix for 1 minute at speed 4.
19. Remove the butterfly and finish mixing with a spatula.
20. Bake:
21. Pour the batter into the prepared mold.
22. Tap the mold lightly on the table to eliminate air bubbles.
23. Bake on the rack at 180°C for 35 minutes.
24. Cool and unmold:
25. Let the cake cool in the mold for 15 minutes.
26. Unmold and let cool completely on a rack.
27. Decorate:
28. Sprinkle the cake with icing sugar using a sieve.
29. Place a stencil on the cake and sprinkle matcha tea to create a decorative design.
30. Serve:
31. Cut and enjoy this delicious matcha cake.
32. Ready! Now you can enjoy a fluffy and delicious matcha tea cake with an oriental touch.