Matcha is the talk of the town and there is reason for it. Matcha is packed with antioxidants, boosts metabolism and burns calorie, lower cholesterol and blood sugar, is rich in fiber, chlorophyll and vitamins. The list goes on! Although I’m not so keen on the matcha latte, I’ve decided to use it on a cake and the result was it’s out of this world. But don’t take my word for it, give it go, you’ll love this recipe.
Ingredients
Cake
- 1 1/2 cup plain flour
- 1 cup sugar
- 1 tsp salt
- 1 tsp bicarbonate of soda
- 3 tsp matcha tea powder
- 1 cup crushed rich tea biscuit
- 1 cup almond milk
- 1/8 cup vinegar
- 1 tsp vanilla paste
- 1/2 cup oil
Icing
- 1/2 cup icing sugar
- 2 tsp matcha tea powder
- 1/4 cup margarine
- 1 tsp vanilla paste
Method
- Crush the biscuits on a food processor.
- Pass the dried ingredients thought a sieve, including the biscuits.
- Add in the wet and combine gently
- Make it for 30 minutes on a pre-heated oven at 180c.
- Place the cake on a wire rack to cool down.
- Beat the ingredients of the icing and spread it on top of the cake.
- If you have biscuits left crush three and dust it on top of the cake (optional)
Easy, right? Enjoy!
- Soya free