When I got my first Magimix Cook Expert, I suddenly became more of a baker. I started to experiment—mostly because I love those light steamed sponge cakes my mum used to make.
The first tries were brownies and easy butter cakes. Now, I love to make this matcha version, based on a chocolate marble cake recipe—green, soft, and just a little indulgent.
Ingredients
- 370 g almond flour
- 1 tablespoon baking powder
- 1 pinch sea salt (or Diamond Crystal salt)
- 1 vanilla pod
- 300 g unsalted butter
- 70 ml whole milk
- 5 eggs
- 100 g sugar
- 20 g matcha powder (around 3 tablespoons)
Method
Preheat the oven to 180°C.
Line a cake tin with baking paper and butter the paper.
Soften the butter into a paste. Add about 40 ml of milk and the seeds of the vanilla pod.
Sift in the flour, baking powder, and salt. Add the eggs and sugar.
Beat everything into a smooth batter.
Set half of the batter aside.
To the other half, add the matcha powder and a splash of milk. Stir until combined.
Spoon the plain batter into the tin. Then gently add the matcha batter on top. Use a spoon or chopstick to swirl it—soft spirals work best.
Bake for around 50 minutes at 180°C. Check with a skewer—if it comes out clean, the cake is done. Let it cool on a rack before slicing.
This recipe is based on my own matcha taste—feel free to experiment. Try other kinds of milk, flour, or adjust the sugar to your liking. Your version might taste different—and that’s the fun of it.
I always make this with my Magimix, but any mixer—or a whisk and some patience—will do.
Enjoy. 🍵
– Im Fong
Part of my Foodie Nostalgia series – easy, tasty recipes with a taste of home.
