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Teaologists finest matcha green tea - 1 tsp.
Vanilla ice cream - 1 scoop
Ice cubes - 5-6
(3 simple steps)
Teaologists Matcha tea is 100% authentic, premium-quality Matcha green tea from Uji, Kyoto, Japan. It is sourced directly from an Award Winning Family Owned Tea Plantation. Excellent taste and quality guaranteed.
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Chocolate and vanilla are classic flavours which aren’t going out of fashion anytime soon (what a relief)! They are so awesome that it always takes a lot of time for me, the casual cook, to decide which chocolate and vanilla bean type to use.
When it comes to chocolate, I like it dark. But even I can’t deny the appeal of white chocolate. So I discovered this recipe a few days ago when looking for something online (I have no idea what I was looking for then that led me to this recipe). And after a thorough read or two, I found myself getting the ingredients ready.
The cake turned out amazing! The flavours really worked well. So, without further ado, let me share the White Chocolate Matcha Marble Cake recipe with you.
Pre-heat your oven to 350 degrees. Then spray the bundt pan with cooking spray.
In a bowl, whisk in the cake flour, baking soda and powder, and salt. Sift them together and set them aside.
In another small bowl, mix the white chocolate and whole milk until smooth. Set aside.
In another bowl, whisk the whole egg, egg white and set aside. Take another bowl and mix 1/3 cup of the sugar with ¼ cup of water. Put it aside as well.
Now cut the butter into pieces and put in an electric mixing bowl. Soften it by beating it for a minute or two. Now add the remaining sugar to it and beat in high speed for a couple of minutes.
It’s time to add the egg mixture. Put it in the electric mixing bowl with the aforementioned mixture and beat together for 2 minutes. Slow down the speed this time. Now beat in about a third of the flour mixture.
Change the speed to medium-high, beat in 50% of the yoghurt, change speed again to low and beat in the remaining flour mixture. Turn the speed to high and beat in the rest of the vanilla and yoghurt.
Add Matcha to the mix and beat well. Now take a large spoon to fill the bottom of the pan. Fill it with three quarters of the green batter. Add some of the yoghurt and white chocolate and milk mixture in. Cover the green mixture with the white mixture.
Marble the two mixes together with a table knife. Use a zigzag motion so that the look of the marble is complete. Do it gingerly so that the two mixtures don’t get blended too much.
Put it in the oven and bake for 45 minutes or until the cake begins to pull away from all the sides of the pan. To test how well it’s baked, stab it with a toothpick. If the toothpick comes out clean, then it’s done.
Take it out and let it cool for another 15 minutes. Make sure it is completely cooled before serving.
Enjoy!
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