From the kitchen
Soy Milk Matcha Swirl Loaf
A soft loaf cake with a restrained green matcha swirl.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Soy Milk Edition
Ingredients
- 2 cups all-purpose flour (240 g)
- 1 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup plain unsweetened soy milk, with 1 tbsp reserved
- 2 large eggs
- 1/2 cup melted butter, cooled
- 2 tsp matcha powder, sifted
Method
- Heat oven to 350°F. Grease and line a 9 by 5 inch loaf pan.
- Whisk flour, sugar, baking powder and salt. Whisk milk, except the reserved tablespoon, with eggs and butter; fold into dry ingredients.
- Mix matcha with the reserved milk to a smooth paste and fold into one-third of the batter.
- Layer plain and green batter in the pan. Swirl with a skewer once or twice.
- Bake for 50 to 65 minutes until a central skewer has no wet batter, tenting with foil if browning early. Cool in the pan for 10 minutes, then on a rack before slicing.
Cook with confidence
Before you start
What to expect
A soft loaf cake with a restrained green matcha swirl.
Before you begin
Make a smooth matcha paste using milk reserved from the measured quantity.
The important cue
Fold the batter gently and swirl only once or twice.
At the table
Cool before slicing so the two colors remain cleanly defined.
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