Those nice piglets at Tea Pigs recently sent me a some matcha tea. Matcha is 100% organic green tea that's been dried and ground into a very fine green powder. Opening the pot was a bit like opening a magic potion - a little puff of green smoke emerged, and the subtle fragrance of the tea rose up like a little green ghoul ... just less spooky.
Apparently matcha tea holds something like 137 times more antioxidants than regular tea ... which, I think, basically means its pretty darn good for you! Now, things that are good for you are awesome, but I wanted to see if I could make something good just a little naughtier.
Green cake? Tea in cake rather than a cup? Yes indeed.
- 7oz self-raising flour
- 5oz caster sugar
- 4oz butter
- 1/2 teaspoon of salt
- 2 eggs
- 1oz ground almonds
- 1 teaspoon of matcha tea
- Handful of currants
- Splash of milk
- Preheat your oven to 150C. You can consider what colour to next dye your hair whilst you do this, if you like.
- Grease and line an 8 inch loaf tray.
- Gently beat the eggs. Blend the butter with the sugar until you've got a smooth paste, then add the eggs and blend again.
- Sift the flour, ground almonds, salt and matcha tea into a bowl and combine until evenly distributed.
- Add the milk if the mixture is very dry - you're looking for a smooth but not runny consistency (thicker than a sponge mix but not as firm as cookie dough).
- Blend the currants through the mix.
- Pour the mix into the tin and spread evenly using the back of a spoon if necessary.
- Sprinkle flaked almonds over the top and bake in the oven for around 30 minutes.