Those of you who follow my blog know how much I love chocolate – oh wait, so does pretty much EVERYONE!
I normally go for the typical dark or milk chocolate and I’ve experimented a lot so far with diabetic-friendly versions of these.
But this time I wanted to try something different … white chocolate!
White chocolate is not something I typically go for, but when paired with my soft, rich matcha cakes, the combination is literally a match made in heaven!
What is matcha?
Matcha has been infiltrating our stores of late and becoming more and more poplar, even ‘trendy’ in the food world.
Put simply, matcha is powdered green tea.
Green tea has long been consumed for it’s health benefits, typically in Asian communities, but also world-wide.
What’s so great about matcha?
Packed with antioxidants, matcha is said to aid in anti ageing, calming, detoxification, mood enhancement, disease prevention and aids in boosting metabolism.
One cup of matcha has the same amount of antioxidants as ten cups of brewed green tea – https://matchasource.com/health-benefits-of-matcha-tea/
How to bake with matcha
Typically mixed with hot water, matcha is drunk as a beverage, but because it comes in a powdered form, it’s ideal for baking cakes and muffins.
It has a striking natural green colour, which is retained even during baking in a hot oven, which adds a great visual draw-card to any cake!
Featuring a strong earthy, grassy taste, means you can’t eat matcha on it’s own, but in cakes with a bit of sweetness added, tastes delicious.
I like to pair my Diabetic-friendly Matcha Cakes with my sugar free white chocolate icing – the combination is out of this world!
At only 3.9g of carbohydrate per slice (half a mini cake), these are definitely a little guilt-free taste of heaven.
Did you like this recipe? Send me your feedback to email@example.com or leave your thoughts in the comments section of this blog.
- 100 g almond meal
- 1 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1 tsp 100% pure unsweetened vanilla extract
- 2 tsp rose water
- 1 egg (large)
- 1 tbsp matcha powder (unsweetened)
- 1/4 tsp 100% pure stevia extract powder
- 100 g Light smooth ricotta
- 1/4 cup full cream milk
For the icing: 4 tbsp full cream milk powder, 1 tsp 100% pure unsweetened vanilla extract, 1 tsp coconut oil, 1/8 tsp 100% pure stevia extract powder, 1 tbsp full cream milk
Pre-heat oven to 180 degrees Celsius. Line two mini loaf tins with baking paper (approximately 8cm W x 12.5cm L x 4.5cm D).
Add all the dry ingredients - almond meal, baking powder, bicarbonate of soda, matcha and stevia - together in a mixing bowl and stir with a spoon until well combined.
Add all the wet ingredients - vanilla, rose water, egg, ricotta, milk - into a separate bowl and stir with a whisk until well combined.
Add the wet ingredients to the dry ingredients and mix with the whisk until all ingredients are combined.
Distribute the mixture evenly and pour into the two mini loaf tins and bake in the oven for approximately 30 minutes or until cooked. Once cooked, remove the cakes from the oven and allow to cool.
In the meantime make the icing by combining the milk powder, vanilla and stevia into a small bowl and mix well with a spoon.
Place the milk and coconut oil into the microwave and heat for approximately 40 seconds (if making this in summer you can warm for about 20-30 seconds as the coconut oil will already be in liquid form).
Add the warm milk and coconut oil to the other ingredients and mix well.
Remove cakes from the tins, place on a serving plate and spoon over the icing.
Tip: be sure to make the icing as soon as you are ready to ice the cakes. If you let it stand, it will set.
3.9g of carbohydrate per serving (half a cake).