The very first thing I have in the morning, almost every day, is a cup of green tea with a spoonful of honey. Sometimes I add a bit of soy milk, other times I don’t. But it’s that combo of caffeine and tiny bit of sweetness that wakes me up, now that I’ve weened myself off coffee. (Although I still indulge recreationally, a cappucino here and there at a wifi café.)
So it seemed quite natural to bake something with a green tea and honey flavor combo. I had already made green tea cookies a few weeks ago, to much success, and still had a lot of matcha powder left. I was also inspired by La Tartine Gourmand’s Chocolate and Matcha Cake, and which I’ll probably make once I stock up on some good quality chocolate and cocoa powder.
But for now I’ll be satisfied with my morning tea in cake* form.
*I guess these could be called muffins too, but I tend to associate muffins with big crumbly breakfast items to be downed with coffee, usually Dunkin’ Donuts, that fall apart all over your clothes because you’re scarfing them down with your hands. These are a bit denser, smaller, clothing-friendlier, and meant to be savored any time of the day, with or without tea.
Matcha and Honey Cakes
Makes 6 cakes
1 stick butter
3/4 cup cane sugar
3 medium eggs
1 1/2 cups flour
1 tablespoon matcha powder
1 tsp baking soda
2 tablespoons honey
Preheat oven to 350 F. Melt butter and set aside. Beat eggs with sugar until smooth and well-blended. Add sifted flour, matcha, baking soda, and salt. Add melted butter and honey and mix well until batter is even and thick, almost dough-like.
Divide dough evenly into 6 lightly greased small ramekins or tin molds. Bake for 25 to 30 minute. When done, let cool for 5 minutes before unmolding. Cakes can be stored in an air-tight container for up to 2 or 3 days.