Raspberry Matcha Marble Cake
Nōka Matcha
4
10 minutes
40 minutes
Snack
At Nōka, we love giving classic recipes a matcha twist, and this raspberry marble cake proves it! Moist, lightly tangy thanks to the raspberries that melt as they bake, and elevated by the vegetal note of our culinary matcha: a real treat in every bite. To take it up a notch, add a drizzle of our matcha spread just before serving: the indulgent combo that changes everything 🩷
Ingrédients
- 110g (3.9 oz) melted butter
- 200g (7 oz) sugar
- 3 eggs
- 250g (8.8 oz) flour
- 1 tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- 180g (6.3 oz) Greek yogurt
- 15g (0.5 oz) culinary matcha
- 60ml (2 fl oz) warmed whole milk
- A few frozen or fresh raspberries
Topping
- Raspberries
- Our matcha spread
Préparation
Mix the sugar with the melted butter
Add the eggs and mix
Add the Greek yogurt and mix
Gently fold in the flour
Add the milk
Divide the batter in two, setting aside ¼ of it in a bowl.
Add culinary matcha to the reserved batter
Pour the plain batter into the bottom of a baking pan
Add the matcha batter in the center
Pour a second layer of plain batter on top
Finish with the remaining matcha batter and add the raspberries
Bake at 180°C (356°F) until a knife tip comes out clean
Unmold once the cake has cooled
Add some matcha spread on each slice for even more indulgence
