A while back I thought I’d turn over a new leaf and enjoy the health benefits of Matcha tea. The shopkeeper had me convinced that making a cup was easy, healthy and delicious so I bought a tin. Two weeks later I found a beautiful matcha cup and whisk then attempted to make my own cup of matcha. It didn’t turn out like the green frothy liquid I had tried in the store so I decided the negatives outweighed the positives and gave up. I did always have it in the back of my mind that if drinking the matcha straight didn’t work out I would end up baking with it. Heating the matcha during baking apparently brings out a whole other level of health benefits and baking is more my ‘cup of tea’ anyway. Today I found a recipe for a matcha pound cake on Food.com and decided to give it a go.
Sifting the dry ingredients together is a good idea. It would be disturbing to find little green bits of matcha in your piece of pound cake.
I thought the pictures made the green cake look a little suspicious and decided to have a little fun. Can you guess what the new addition to the recipe was?
Blueberries! Not only do they add even more health benefits but I couldn’t resist the playful look of green cake with purple spots.