Strawberry Matcha Marble Loaf
This is the kind of cake that feels just right for morning tea, afternoon tea, or honestly, anytime you want a slice of something simple and nice. It’s buttery and soft, with just enough matcha to keep things interesting and a little strawberry for tartness. The marbled effect? More charming than fancy, and absolutely no need to stress over it looking perfect.
A quick pink glaze (thanks to a bit of freeze-dried strawberry) ties everything together, but if you skip it, the cake is just as good on its own. Make it, slice it, and enjoy with a cup of tea or coffee.
Serves 8-10
Ingredients
260g plain flour
2 tsp baking powder
¼ tsp salt
160g unsalted butter, melted and cooled
140g caster sugar
2 eggs
240g sour cream or yoghurt
2 tsp vanilla extract
2 tsp Happy Way’s matcha powder (I have a secret discount code below!)
2 tsp freeze-dried strawberry, crushed into a fine dust (using a mortar and pestle or grater)
250g icing sugar, sifted
1-3 tbsp of milk
Pink food colouring (optional)
Method
Preheat oven to 175°C. Grease and line a loaf tin with baking paper.
In a large bowl, whisk together the flour, baking powder and salt.
In another bowl, whisk the melted butter, sugar, eggs, sour cream (or yoghurt) and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix, otherwise the batter may become rubbery.
Divide the batter into three small bowls. In the first bowl, mix in the matcha powder. In the second bowl, mix in the freeze-dried strawberry powder. Leave the third bowl of batter plain.
Spoon alternating dollops of matcha, strawberry, and plain batter into the prepared loaf tin, then smooth the surface with a palette or butter knife.
Bake for 45-50 minutes, or until a skewer inserted in the centre comes out clean.
Let it cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Meanwhile, place the sifted icing sugar into a mixing bowl and add 1 tablespoon of milk. Whisk until combined, then add another tablespoon if needed. The milk will absorb into the icing sugar quickly, so be sparing with how much you add.
Add a small drop of pink food colouring (or some leftover freeze-dried strawberry powder) and whisk again.
When the cake has cooled completely, drizzle the icing over the top and let it dribble down the sides. Finish with a dusting of freeze-dried strawberries, then slice and serve.
Notes:
You can find freeze-fried strawberries in the baking section at most supermarkets.
Store the loaf in an airtight container at room temperature for up to 3 days, or refrigerate for 1 week. If you want to keep it for even longer, you can freeze the loaf for up to 2-3 months. Just make sure to wrap it tightly in plastic wrap and place it in a freezer-safe bag or container.