Recipe courtesy of Hey Modest Marce and Aiya America

Ingredients:

For the green tea cake:

  • 1 1/4 cup raw sugar
  • 1/2 cup unsalted butter; room temperature (can substitute equal parts vegetable oil)
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 1/2 cup whole milk
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons Aliya Matcha Powder (Cooking Grade)
  • 2 cups all-purpose flour, sifted
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt

For the white chocolate buttercream:

  • 1 pound unsalted butter, room temperature
  • 3 cups icing sugar, or to taste
  • 1 teaspoon pure vanilla extract
  • 50 grams white chocolate, melted & cooled

Directions:

  1. Preheat oven to 325 degrees.
  2. In a mixing bowl cream butter, sugar & oil. Add eggs one at a time.
  3. Mix in milk, vanilla & Matcha powder.
  4. In a separate bowl sift flour, baking powder & salt. Add the dry ingredients to the wet ingredients & beat until fully incorporated.
  5. Evenly divide batter between two greased & floured 8-inch cake pans.
  6. Bake for 20-25 minutes, or until the cakes are fully cooked. Cool completely before flipping & frosting.
  7. Once cakes have cooled, begin to make the frosting. Using an electric mixture with the paddle attachment add butter, icing sugar & vanilla. Mix until light & fluffy, about 5 minutes. Slowly pour in the melted white chocolate until incorporated.
  8. Frost cakes as desired & sprinkle with a touch of Matcha!

Posted on WholeFoods Magazine Online 4/11/2016