I don’t know where do you live, but here in Barcelona, the winter has arrived overnight. Now it’s windy and cold and, for me, the perfect excuse to use the oven again! Today’s recipe is a variation of one I already posted in the blog, the tangerine cake. Instead of tangerine, I used raspberries and matcha tea for a different flavor.
Matcha tea (I’m sure you have seen it countless recipes) gives the cake a distinct flavor and a spectacular color.
And the raspberries will give the cake some moisture, and it won’t be as dry as the tangerine cake.
Matcha and raspberry cake
10g powdered matcha tea
3g baking powder
50g butter, melted
Preheat oven at 160ºC.
Line molds with parchment paper.
Mix eggs with sugar and cream. Do not overbeat so you do not incorporate too much air. This would result into a dry cake.
Sift flour, matcha tea and baking powder, add the melted butter.
Fold the raspberries gently.
Bake for 35-40 minutes.