Recipe: Matcha Glazed Almond Cakes

17. June 2015
Matcha Cakes


Matcha is huge hype in Germany right now. I still had two boxes of it sitting in a drawer waiting to be used. While Matcha latte is one of my staples on tired days,  I wanted something more unexpected this time. On my search for a new recipe I stumbled upon a very interesting Matcha glazed almond cakes on Pinterest. Where else, right? A recipe, which is kind of healthy with ingredients like Einkorn flour, if you don’t mind the sugar in the glaze. And it was a great opportunity to try out my new baking tray.


Ingredients (adapted from Backing a Moment) for 6 cakes:  For the cakes: 1 1/2 cup of Einkorn flour
1/2 cup almond flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup coconut oil
2 eggs
1/2 cup honey (my cakes turned out darker as I used a darker honey)
4tbs Greek yoghurt
4 tbs milk
2 teaspoons vanilla extract


For the frosting: 

400g confectioner’s sugar
1 teaspoon Matcha
2-3 tbs Greek youghurt



Mix all the dry ingredients in a big bowl. Then slowly add the oil and mix until the mixture reminds you of wet sand. Next add honey, eggs, milk, yoghurt and vanilla and mix for about 30 seconds. Preheat the oven to 180°C and spray or oil the baking tray with oil. Fill the forms 3/4 full (as the dough will rise quite a bit) and bake for about 20 minutes. I tested with a toothpick if the dough is done – it’s ready when the toothpick comes out clean. Let the tray cool for about 10 minutes and then take the cakes out and let them completely cool off before glazing.Recipe_MatchaCakes_big_7Recipe_MatchaCakes_big_4

Frosting: Mix all the ingredients until smooth in a bowl. If it turns out to heavy add a bit of yoghurt if it’s too thin add more sugar. Glaze the cakes and you are ready to enjoy. I sprinkled a bit of Matcha powder over the cakes.


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