Matcha, matcha, matcha …
I have decided this one be the last matcha recipe for a while probably. Reason being that I have noticed I’ve made so (too?) many recipes that include matcha green tea powder. At the same time, the matcha recipes do not seem to be in the most popular section. I don’t have much clue why this is the case. It might be that keto people are more of coffee lovers than green tea drinkers. It might also be that the recipes themselves just don’t seem too intriguing.
I do not mind, though. I love green tea, especially matcha. It is full of antioxidants. A bit on the expensive side but very delicious and beneficial for health. Combined with any kind of dairy (especially milk, but I do avoid it), its flavors get to some higher indescribable dimensions.
A quick and simple keto-friendly cake
Exactly. When it comes to baking cakes, the recipes don’t always need to be complex with complicating, hours lasting procedures. A layer of sponge cake with creamy frosting is sometimes enough to satisfy even the most demanding sweet tooths. What’s more, you don’t even need a cake slicer. In this regard, you can take this recipe without even making it a matcha one, and just enhance the frosting with vanilla or some other favorite flavor of yours.
- 2 cup mascarpone cheese
- 1 cup cream cheese
- 1.5 oz. powdered erythritol
- 4 tsp. matcha green tea powder
- 1 tsp. vanilla extract
- 1 envelope gelatine powder
- Preheat the oven to 350°F (180°C). Get your ingredients ready at hand.
Line bottoms o a 8" or 9" springform pan with parchment paper.
- Using an electric mixer, beat the eggs with the whisk attachment for 1 min on high spped. With the mixer on, gradually add erythritol and continue beating on high speed a full 8 min. It will be thick and fluffy.
Add coconut butter in thirds, and mix slowly. Slowly and thoroughly fold in shredded coconut.
- Pour the batter into the prepared pan.
Bake immediatelyfor 20 minutes, or until a toothpick comes out clean. If the batter is not baked straight away after mixing, it might deflate.
Let cool in the pan for 10 min then run a thin spatula around edges to loosen cake. Transfer to a wire rack and remove parchment paper. Soak the sponge cake with Bacardi rum or coconut water.
- Dissolve gelatine according to instructions.
In a mixing bowl of a stand electric mixer, mix together mascarpone, cream cheese, erythritol, and vanilla extract matcha powder and mix. Add dissolved room-temperature gelatine, and mix thoroughly.
- After you have soaked the sponge cake with a brush, frost the top and the sides with the matcha cream filling. Sprinkle with some shredded coconut.
- Refrigerate the cake for at least 4 hours or overnight before serving. I suggest you don't save it for dinner as matcha might keep you up for a while!