Matcha & Vanilla Marble Cake

Method

Ingredients 

For the Loaf cake

• 200 g plain flour
• 200 g caster sugar
• 125 g unsalted butter, softened
• 3 medium eggs
• 80 ml whole milk
• 7 g baking powder (about 2 tsp)
• 9 g matcha powder
• 50 ml warm water (for mixing with the matcha)
• ⅛ tsp vanilla bean paste

For the Ganache

• 80ml Blueberry Puree
• 150g Icing Sugar

Method

For the Marble cake

1. Preheat the oven to 180 °C (160 °C fan). Grease and flour a loaf tin or Bundt tin.
2. Cream the butter and sugar together until pale and fluffy.
3. Separate the eggs, put the yolks in one bowl and the whites in another.
4. Beat the egg yolks into the butter-sugar mixture, one at a time.
5. Stir in the milk and vanilla bean paste.
6. Sift the flour and baking powder together, then fold into the mixture until smooth.
7. Whisk the egg whites to stiff peaks and gently fold into the batter.
8. Divide the mixture into two bowls.
9. In a small cup, whisk the matcha powder with 50 ml warm water until smooth. Stir this into the other bowl of batter to make the matcha batter.
10. Spoon alternate dollops of Vanilla and matcha batter into the tin, then swirl lightly with a skewer for a marbled effect.
11. Bake for 40-45 minutes, until a skewer inserted in the centre comes out clean.
12. Leave to cool in the tin for 10 minutes before turning out onto a wire rack.

For the Blueberry glaze

1. In a bowl combine the icing sugar & puree until smooth
2. Pour over the cooled marble cake