Cake with matcha, almonds and nectarines: the recipe

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Second episode of the series recipe with matcha :)

This time, I tried a quatre quarts with nectarine jam and almonds. As I wanted to create some marble effect, I added the matcha just to one part of the batter. Unfortunately, the part with matcha sank to the bottom and I just obtained a cake with two layers...oh, well :P

Cake with matcha, almonds and nectarines

  • 6 eggs
  • 340 g of all-purpose flour
  • 340 g of sugar
  • 340 g of melted butter
  • 2 tea spoons of matcha tea
  • 1 tea spoon of vanilla extract
  • 6 table spoons of nectarine jam
  • 2-3 hands full of sliced almonds
  • 2-3 teaspoons of rising agent (I used baking soda)

Whisk the eggs with the sugar. Add the flour then and keep whisking. Incorporate the butter and, after that, the vanilla extract and the baking soda. Cover an oven mold with some parchment paper and pour about half of the batter on that. Place the jam here and there on the batter. Add the matcha to the remaining batter and stir well to incorporate the tea. Then, pour the matcha batter on the top of the other already in the oven mold. Sprinkle the cake’s surface with the almonds and bake it in pre-heated oven at 180 ˚C. Check the baking with a cake tester.