Description
Celebrate St. Patrick’s Day with a vibrant and delicious Green Tea Nokcha Cake, featuring the subtle bitterness of Nokcha green tea powder balanced perfectly with a tender, buttery crumb. This moist and fluffy cake is easy to prepare and makes a delightful treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 2 tbsp Nokcha (green tea powder)
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1/2 cup whole milk
- 1/2 cup unsalted butter, softened
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a baking pan to ensure the cake doesn’t stick after baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, Nokcha (green tea) powder, baking powder, and salt until evenly combined.
- Cream butter and sugar: In a large mixing bowl, cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy, creating an airy base for the cake.
- Add eggs: Add the eggs one at a time to the creamed mixture, mixing well after each addition to fully incorporate and maintain the batter’s smooth texture.
- Combine wet and dry ingredients: Gradually fold the dry mixture into the wet ingredients, alternating with the whole milk, to create a smooth, well-blended batter without overmixing.
- Pour batter and bake: Pour the prepared batter into the greased baking pan and smooth the surface evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Allow the cake to cool completely in the pan before slicing to ensure clean cuts and maintain the cake’s moist texture.
Notes
- Ensure eggs are at room temperature for better mixing and a lighter cake texture.
- You can sift the Nokcha powder with the flour to avoid clumps in the batter.
- For a richer flavor, substitute whole milk with cream or buttermilk.
- This cake pairs beautifully with a cup of hot green tea or a light whipped cream topping.
- Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
