Cake marbré framboise et matcha
  • Afternoon snack
  • 4 serv.
  • 10 mins.

Raspberry & matcha marble cake

Vegetarian Oven-baked

At Nōka, we love giving the great classics a matcha twist, and this raspberry marble cake is proof! Soft, slightly tangy thanks to the raspberries that melt as it bakes, and lifted by the grassy note of our culinary matcha: a real treat in every bite. To elevate it, add a drizzle of our matcha spread just before serving: the indulgent combo that changes everything 🩷

Ingredients

  • 110 g melted butter
  • 200 g sugar
  • 3 eggs
  • 250 g flour
  • 1 tsp salt
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 180 g Greek yoghurt
  • 15 g culinary matcha
  • 60 ml lukewarm whole milk
  • A few frozen or fresh raspberries

Topping

Method

  1. Mix the sugar with the melted butter
  2. Add the eggs, mix
  3. Add the Greek yoghurt, mix
  4. Gently fold in the flour
  5. Add the milk
  6. Divide the batter, setting aside ¼ of it in a bowl.
  7. Add some culinary matcha to the reserved batter
  8. Spread the plain batter in the bottom of a tin
  9. Add the matcha batter in the centre
  10. Add a second layer of plain batter on top
  11. Finish with the rest of the matcha batter and add the raspberries
  12. Bake at 180° until the tip of a knife comes out dry
  13. Turn out once the cake has cooled
  14. Add some matcha spread to each slice for extra indulgence