Bruno Albouze Matcha Cake

Matcha Cake🇺🇸🇫🇷

Yields16 ServingsPrep Time35 minsCook Time1 hr 20 minsTotal Time1 hr 55 minsRating


 500 g Pastry flour*
 30 g Tea matcha powder*
 18 g Baking powder
 250 g Eggs
 250 g Grape seed oil
 520 g Sugar
 225 g Sour cream
 400 g Whole milk
 30 g Passion fruit puree*
 140 g Powdered sugar
 20 g Goji berries



*Use Japanese culinary grade Matcha. *Pastry flour can be subbed for 450g all-purpose and 50g corn starch. Sift flour with tea matcha and baking powder; set aside. In your stand mixer fitted with the whisk attachment, beat eggs along with the oil, and sugar on high until foamy. Lower the speed and add sour cream and milk. Then incorporate the sifted powdered. Fill greased cake pan two-thirds full, leaving enough room for the cake to expand and rise as it bakes. For best results, chill cake for 3 hours or overnight prior baking. Resting cake batter improves texture and rises better. If using a non-stick pate mold with removable bottom; the mold must be sealed with a couple of layers of greased parchment paper.


*Use passion fruit puree, or the flesh, seeds and juice from fresh passion fruit, or a mix of both. Icing can also be made with lemon juice. Mix well; set aside.


To find a non-stick pate mold with removable bottom click here

Bake at 350ºF/180ºC for 80 minutes or until the blade of a knife comes out clean. Immediately glaze and sprinkle goji berries. Put back in the oven (off) to set for 8 min. Let cool cake for 30 min prior removing from pan. Dust lightly with tea matcha and let cool completely prior slicing. Matcha cake can be kept refrigerated for a few days or kept frozen for weeks.

Cake Au Tea Vert 🇫🇷

Cake Au Tea Vert 🇫🇷
Pour 16 personnes.

500g Farine T55 / ou Francine
30g Poudre de thé matcha
20g Levure chimique
250g Oeufs
250g Huile vegetale (pépin de raisins)
520g Sucre
1g Sel
225g Crème fraiche
400g Lait entier.

Glaçage Passion
30g Puree de passion*
140g Sucre glace.
*Utiliser de la passion en purée congelé ou utiliser de la puple fraiche du fruit, ou un mélange des deux. On peut aussi faire un glaçage au jus de citron a la place. Mélanger la pulpe et le sucre; réserver.

20g Baie de goji
Thé matcha.

Tamiser la farine avec la poudre de thé matcha et la levure ensemble. Battre les oeufs avec le sucre et l’huile en donnant un bonne émulsion. Réduire la vitesse puis ajouter la crème, le lait, puis les poudres tamisées. Remplir le moule graisser et fariné (attention de laisser un espace suffisant d’environ 3cm). Si on utilise un moule a pâté démontable il faudra bien le tapissé de papier graissé sulfurisé surtout dans les coins. Si on observe une petite fuite plus tard, ce n’est pas grave. Pour de meilleurs résultats, laisser reposer la pâte dans son moule au frais pendant 3 hrs avant la cuisson ou toute la nuit. Cuire au four ventilé à 170ºC ou conventionnel à 180ºC pendant 80 minutes; tester avec la lame du couteau. Glacer le cake aussitôt et le parsemer de baie. Remettre le cake dans le four (éteint) pendant 8 minutes. Le sortir et le Laisser le refroidir 30 min avant de le démouler. Saupoudrer d’un léger voile de thé vert et laisser refroidir avant de le trancher. Il se conserve plusieurs jours au frais et se congèle aussi très bien. Régalez-vous!

2 thoughts on “Matcha Cake🇺🇸🇫🇷”

  1. I tried to make some of your cupcakes, including this one , but it didn’t work. It turned out not lush and dense, wet inside. Although I did everything according to the recipe. The ingredients were at room temperature, the flour was sifted, stirred gently at low speed. What could be the error? I really want to try this cupcake in the right way)

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