Chef and Palestine on a Plate app creator Joudie Kalla shares her recipe for matcha, nectarine and raspberry cake
Perfect for spring and summer months and perfect to accompany Gael Dantec’s Wine of the Week, this beautiful cake not only looks good but tastes great. It has a great combination of the smooth matcha and tart raspberries against a sweet nectarine. I love making this cake and I love eating it even more.
100g caster sugar.
1 teaspoon vanilla extract.
150g self-raising flour.
¼ teaspoon baking powder.
2 tablespoons buttermilk or yoghurt.
2 tablespoons matcha green tea powder.
1 handful of raspberries.
– Line a small loaf pan and set aside.
– Beat your butter and sugar till you get a nice thick pale cream texture, and then slowly beat in the eggs, one at a time.
– Add the vanilla extract.
– Add the green tea and combine.
– Add the yoghurt or buttermilk and then the flour.
– Do not over beat as this will result in a tough and chewy cake.
– Mix well, scraping down the sides and pour into your prepared tin.
– Throw some raspberries into the cake, but do not use too many.
– Slice the nectarines and place them along the top of the cake.
– Place some raspberries around the nectarines and put in the oven at 180 degrees for about 50 to 60 minutes.
– Remove from oven and let the cake cool for 5 minutes before releasing from the pan.
– Serve with fresh berries on the side.
This cake is a big hit and you will truly love it. In fact, it almost seems healthy: Raspberries, green tea, yoghurt and nectarines; it’s almost a fruit salad.
Joudie Kalla is a Palestinian chef and a lover of Middle Eastern food. She runs Baity Kitchen Catering and recently launched an app named Palestine on a Plate to share Palestinian recipes and personal stories. Follow her on Twitter at @BaityKitchen.
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