ReceptnaptárMatcha yogurt loaf
Matcha yoghurt cake is a favourite of Japanese bakeries and cafés: the green colour and bitter aroma of matcha, the moistness of yoghurt and a little honey make a light but flavourful cake. Sliced with tea or coffee, it is the symbol of the Japanese afternoon snack.
Open in Receptnaptár — serving calculator, cook mode, saveIngredients
Method
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- Preheat the oven to 175 °C (160 °C fan) and line a 20 cm loaf tin with baking paper.
- Whisk the eggs smooth with the honey, oil, yoghurt and vanilla.
- Sift the oat flour with the matcha, baking powder, bicarbonate of soda and salt.
- Add the dry mixture to the wet mixture and fold together only until combined.
- Spread the batter in the tin (scatter the chocolate chips on top if using).
- Bake for 35–40 minutes until a skewer inserted in the middle comes out clean; rest 10 minutes in the tin, then cool completely on a rack and slice.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Sift the matcha so it does not clump.
- Use good quality, bright green matcha.
- Do not overbake: browned matcha loses its colour.
- Keeps in a closed tin for 4 days.
Frequently asked questions
Why did it turn brown?
It baked at too high a heat or for too long; bake at a lower temperature.
Is it gluten-free?
With gluten-free oat flour, yes.
Similar recipes
- Matcha yogurt bars (frozen) · Chinese
- Cranberry orange muffins · American
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- Yiaourtopita (flourless Greek yogurt lemon cake) · Greek
- Muffinki jagodowe owsiane (blueberry oat muffins) · Polish
- Kolač od jogurta (Bosnian yogurt cake in light syrup) · South Slavic
More japanese ideas
- Ginger lemon agar fruit jelly
- Kabocha dango with kinako
- Matcha banana dorayaki light
- Black sesame pudding (goma purin)
- Yuzu yogurt cream cups
- Plum oat bars
- Baked apples with sweet miso
- Black sesame banana oat cookies
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