This simple, moist green tea cake is subtly sweet. You can adjust the amount of sugar you add if you prefer a sweeter cake, or you can top your green cake with some cream cheese frosting.
You need natural green tea powder to make this cake, which you can find in Asian grocery stores and online. The Korean label might say: “Nokcha Karu” and Japanese brands will say “Matcha”.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
- 3 eggs
- 1/2 cup superfine sugar*
- 3/4 cups vegetable oil
- 3/4 cup plain Greek-style yogurt
- 1 tsp vanilla extract
- 1 1/2 cups cake flour
- 1 tsp baking powder
- 6 tsp green tea powder (nok-cha karu, matcha)
- cream cheese frosting (optional)
- Preheat your oven to 350 degrees.
- In a mixing bowl, beat eggs, sugar, vanilla and oil together until resulting mixture is fluffy and light.
- Gently stir Greek yogurt into mixture.
- In a separate bowl, sift flour, baking powder and green tea powder together.
- Gently fold flour mixture into the wet sugar-yogurt mixture.
- Pour resulting cake batter into greased caked pan, smoothing out top until level.
- Bake for 35 minutes, or until the top becomes golden-brown and a toothpick comes out clean from the middle.
- If using cream cheese frosting, wait for cake to cool before icing.
*If you can't find superfine sugar, check here for a DIY from our candy guide.
Although green tea has been used in the East for centuries, it has been subject to hundreds of Western clinical studies in the past decade. There has been some research that shows green tea's potential to fight cancer, heart disease, high cholesterol, diabetes and dementia. It has also captured the attention of the makers of diet supplements and weight loss experts, who claim green tea has fat-burning and metabolism-boosting powers.
Green tea is made from unfermented leaves and reportedly contains the highest concentration of powerful antioxidants called polyphenols. Antioxidants are substances that fight free radicals -- damaging compounds in the body that change cells, damage DNA, and even cause cell death. Many scientists believe that free radicals contribute to the aging process as well as the development of a number of health problems, including cancer and heart disease. Antioxidants such as polyphenols in green tea can neutralize free radicals and may reduce or even help prevent some of the damage they cause.
Researchers think the health-giving properties of green tea are mostly due to polyphenols, chemicals with potent antioxidant properties. In fact, the antioxidant effects of polyphenols seem to be greater than vitamin C. The polyphenols in green tea are responsible for the slightly bitter flavor of the tea.
Polyphenols contained in teas are classified as catechins. Green tea contains six primary catechin compounds: catechin, gallaogatechin, epicatechin, epigallocatechin, epicatechin gallate, and apigallocatechin gallate (also known as EGCG). EGCG is the most studied polyphenol component in green tea and the most active.
In 2003, researchers from the University of Colorado found that the concentration of the antioxidant EGCG available from drinking green tea powder (matcha) is more than 100 times greater than the amount of EGCG available from other commercially available green teas. This is because the whole leaf is eaten instead of just steeped in water like bagged tea leaves.
Green tea also contains alkaloids including caffeine, theobromine, and theophylline. They provide green tea's stimulant effects. L-theanine, an amino acid compound found in green tea, has been studied for its calming effects on the nervous system.Sources: University of Maryland Medical Center, Whfoods.com