July 11, 2010

A heavenly union: Matcha Streusel Cake

I have to thank my half German half Japanese other half for most the Japanese influences in my life, including the heavenly matcha. Therefore, what a better way to celebrate the Matcha Madness Month than combining the two? I've made the German streusel cake before, but this time the extra ingredient is of course the Japanese matcha.

I knew the Japanese-German combo is a nice one *teehee*, but I was pleasantly surprised how well the combination works in this cake too!

Matcha Streusel Cake

Topping:

150g brown sugar
2tsp ground cinnamon
1 cup walnuts, finely chopped
30g butter, chopped

180g butter, softened
3/4 cup caster sugar
2 eggs
1 1/2 cups plain flour, sifted
1 tsp baking powder
1 tbsp matcha powder
100ml milk

First make the topping: Combine sugar, cinnamon and walnuts and mix well. Using your fingers, rub in the butter until the mixture resembles breadcrumbs.

Using an electric mixer, whisk the butter until creamy, add the sugar and whisk until pale and creamy. Add in a tablespoon of flour (to prevent curdling) and eggs whisking well after each addition. Mix the baking powder and the matcha into the flour, then stir into the butter and sugar mix. Add the milk and stir well.

Pour half of the cake mix into a greased square tin, add half of the Streusel topping, then top with the other half of the batter and finish with the rest of the Streusel. Bake in 170C for 40 minutes or until a skewer comes out clean.

Serve with Japanese tea...

Or perhaps with German beer?

Enjoy!