Description
A delightful Matcha Almond Loaf Cake with a rich white chocolate glaze, combining unique flavors and health benefits.
Ingredients
Scale
- 1 ½ cups almond flour (about 150 g)
- 1 tablespoon matcha powder (about 10 g)
- 3 large eggs
- ¾ cup granulated sugar (about 150 g)
- ½ cup unsalted butter, melted (about 115 g)
- 1 teaspoon baking powder
- ½ cup milk (about 120 ml)
- 4 ounces white chocolate, chopped (about 115 g)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
- In a large bowl, whisk together the almond flour, matcha powder, and baking powder until well combined. Set aside.
- In another bowl, beat the eggs and sugar together until pale and fluffy. Gradually add the melted butter and milk, mixing until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined.
- Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
- Let the loaf cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Melt the white chocolate in a microwave-safe bowl in 20-second intervals until smooth.
- Drizzle the melted white chocolate over the cooled cake and let it set.
- Slice and serve the cake at room temperature.
Notes
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For longer storage, freeze the cake wrapped tightly for up to 3 months.
- Serve with green tea or coffee for a delightful pairing.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Matcha, Almond, Loaf Cake, White Chocolate, Dessert, Baking