Matcha and raspberry cake

Hello everyone!

{Spanish here}

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 and raspberry cake

Matcha tea (I’m sure you have seen it countless recipes) gives the cake a distinct flavor and a spectacular color.

matcha and raspberry cake

And the raspberries will give the cake some moisture, and it won’t be as dry as the tangerine cake.

matcha and raspberry cake

Matcha and raspberry cake


  • 100g raspberries

  • 2 eggs

  • 175g sugar

  • 75g cream

  • 140g flour

  • 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.  

matcha and raspberry cake recipe