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Spelt Matcha Cake + Blueberry Drizzle

Last updated on 
Spelt Matcha Cake + Blueberry Drizzle

My latest recipe I developed is my funky spelt matcha (green tea) cake with a blueberry drizzle, weirdly colourful and tastes better than you'd expect. I love the pop of green in the matcha cake is gently crumbed against the vibrant purple hue of the blueberry drizzle. It's a simple matcha loaf cake but looks intriguing, semi- healthy and tastes even better. I created this for spelt flour but would also work using regular flour or even self-raising flour - just leave out the baking powder. Happy baking.

Fun Facts About Matcha

Matcha is a type of green tea, which is made by grinding young tea leaves and turning them into bright green powder. The powder is then whisked with hot water. Matcha can be added to your baking recipes to turn them green.

As it is naturally green, you can skip any artificial colouring agents and use matcha to add a pop of colour to cakes, cookies, icing and glazes. It combines well with vanilla, ginger, chocolate and lemon.

Ingredients

  • Unsalted butter (room temperature) – 135g (about 1/2 cup)
  • Castor Sugar – 120g (about 1/2 cup)
  • White Spelt Flour (or plain) – 165g (about 1 1/3 cups)
  • Baking powder – 1 tsp
  • Large Eggs – 3
  • Oat Milk (or regular) – 3 tbsp
  • Zest Lemon – 1/2 of one lemon
  • Vanilla Extract – 1/2 tsp
  • Pinch Salt
  • Matcha powder – 1 1/2 tbsp

Blueberry Drizzle Glaze

  • Sifted Icing Sugar – 50g (about 1/2 cup)
  • Frozen Blueberries: thawed, blended and strained with a sieve– 25g (about 1/4 cup)
  • Lemon Juice – 1/2 tbsp
  • Cream cheese – 50g (about 1/3 cup)

Method for Cake

  1. PREHEAT oven 170˚C fan / 190˚C  and grease with butter and line with baking paper a small loaf tin (11 x 22cm / about 4" x 9").
  2. BEAT – butter and sugar together using your paddle attachment on the stand mixer until creamy, fluffy and light. This may take 5-10minutes.
  3. ADD – eggs one at a time, vanilla, zest and combine.
  4. SIFT matcha powder, flour, baking powder and salt in a separate bowl. Set aside.
  5. ADD – flour mix to egg mix half at a time and mix until combined don't over mix.
  6. ADD milk if the mix looks too dry. Sometimes when you use Spelt flour it soaks up more moisture.
  7. POUR into small loaf tin bake for 45-50 mins at 170˚C until cooked through. Check with a skewer and if it comes out clean it is ready.
  8. COOL for a least 1 hour before adding the drizzle

Method for Drizzle

  1. PREPARE the blueberries, by thawing then draining off any liquid, blend in blender or Nutri-bullet until smooth.
  2. SIFT icing sugar and combine until smooth with cream cheese
  3. ADD in drained and sieved blueberries.
  4. ADD lemon juice

Sue Maree P Baking Tips

  • BLUEBERRIES – defrost overnight in the fridge
  • ICING – no blueberries try a simple lemon icing. Or don't want to add any fancy icing dust with a veil of icing sugar.
  • OAT milk can be replaced with whole milk
  • NO MATCHA – this would loaf cake would work as a lemon cake too, add more lemon juice
  • FLOUR – swap out spelt flour for wholemeal flour, plain flour or self raising flour (leave out the baking powder if using SR flour).