Low protein green tea cake with lemon icing


Inspired by a trip to a lovely Japanese restaurant and my Internet-friend’s baking I decided to embark on my first experiment of 2017 and make a low protein matcha cake (green tea powder).

My first attempt resulted in an unexpected surprise – a bi-coloured loaf nice and green on the outside and chocolate brown on the inside:


I did not expect the matcha powder to be so sensitive! Good time to remember all those food science and chemistry classes I took in university. I figured out the potential cause of the browning and a potential remedy. Now I had to be careful what to add – not to spoil the delicate aroma and flavour of the green tea.

The following trial was more green than brown:


So I decided to do a third trial, increasing the amount of the lemon juice to make the loaf even greener. The result:


Quite green but absolutely fragile loaf that did not survive the removal from the baking mould. And flavour wise – not as nice as the previous two.

So, as a result I ended up with this:


Lesson learned – greener does not necessarily mean better. In my opinion top two cake loaves are the best and yes if green is mandatory – I’d go with  the middle recipe. Here it is:

1 1/3 cup Loprofin baking mix

1/4 cup sugar

1 tsp Pane Riso egg replacer (or whatever one you have on hand = 1 egg)

1 tbsp baking powder

3 scoops Milupa lp drink (can be substituted with Coffee Mate powdered creamer)

2 tsp matcha green tea powder

1 tsp lemon juice

1/3 cup refined vegetable oil such as canola

warm water enough to make thick batter like for pancakes


1 cup icing sugar

2 tsp cold water

1 drop lemon extract

Preheat the oven to 370F. In a mixing bowl combine Loprofin baking mix, sugar, egg replacer, baking powder, lp drink and matcha powder and mix thoroughly. Add vegetable oil, lemon juice and water and stir quickly. Pour the batter into a bread loaf pan and bake at 370F about 20-30min, until knife inserted int he middle comes out clean. Cool the pan completely before removing the loaf (it should slide out easily).

In a small bowl or cup combine icing sugar with water and lemon extract to make icing. Pour the icing over the loaf and let it set for a few hours before cutting the first slice.

Note: Icing is optional. Store the cake wrapped in plastic wrap on in an air tight container to keep it feather soft and delicious longer.

2 thoughts on “Low protein green tea cake with lemon icing

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