This cake was supposed to be for a birthday with one condition that it had to be organic... So I trekked to Wholefoods and got all the organic flour, butter, sugar, eggs, etc. but the birthday boy got to eat only a tiny slice before I gave the rest away to my doormen, neighbors and friends.
I halved my favorite and reliable cupcake recipe and baked it in a tiny 6 inch cake pan and produced a small layer cake plus 9 cupcakes which I also gave away. I used tea leaves in the cake and matcha in the frosting. The result is distinctly green tea smelling and looking cake. I might have overbaked the cake a bit but the creamy frosting moistened the cake and helped cover it up.
Ingredients
- 1 3/8 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick butter at room temperature
- 1 cup sugar
- 2 eggs
- 2 teaspoon green tea
- 1/2 cup low fat yogurt
- 1/2 stick butter at room temperature
- 1 package cream cheese
- 1 cup confectioner sugar
- 2 teaspoons matcha
Directions
- Preheat the oven to 350 degrees. Grease a 6 inch cake pan and line the bottom with parchment paper (if you want a mini layered cake) and/or line a muffin pan with liners.
- With an electric mixer, beat a stick of butter with sugar for a couple of minutes until light and fluffy. Beat in eggs one at a time. Add green tea.
- In a clean bowl, sift together flour, baking powder, baking soda and salt.
- Slowly stir the dry ingredients into butter/sugar/egg mixture in 3 addition alternately with yogurt. When all the streak is gone, scoop into the prepared pans. Fill only up to half full.
- Bake for 25-28 minutes in the 6 inch cake pan or 18-20 minutes in muffin pan. Let stand for a couple of minutes before turning out to cool on cooling racks.
- To make the frosting, beat 1/2 stick of butter with cream cheese. Add confectioner sugar and matcha. Beat until fluffy and combined. Frost the cakes after they are completely cool.
