How to make Matcha Almond Cake

Whether our diet is healthy or not is often directly related to our physical health. If you want to have a good body, you should not be lazy in normal times. If you don’t want to cook complicated dishes, you can also try some simple dishes. For example, the recipe of Matcha Almond Cake is very simple, which is very suitable for those who are busy and don’t want to compromise.

1. Leave the butter, milk and matcha chocolate at room temperature for half an hour, then add them into the pot one by one, with the matcha chocolate being the last. Put butter and milk into a pot and heat on low heat. When the butter starts to melt, turn off the heat and use the residual heat to continue melting. When the butter is completely melted, stir well and add the matcha chocolate. If the residual heat does not melt it, you can heat it on low heat. Pour all melted into a large bowl.

2. Separate the egg whites from 3 eggs. To be on the safe side, it is recommended to separate the egg whites into one bowl and then pour them into another bowl. Otherwise, if a little bit of egg yolk accidentally leaks into the egg white, you’re really doomed. It is much easier to whip up at a lower temperature.

3. Pour 3 egg yolks into a large bowl (which already contains melted butter, matcha chocolate, and milk mixture) and stir well. Beat the egg whites on low setting until foamy, add sugar. If you prefer sugar that is too sweet, add less. Start with a little and then add more. Beat on medium to high setting until it becomes feathery, which means it can be hung on the whisk without falling off, and feels a bit hard. It is recommended to continue whisking.

4. Mix the beaten egg white with meringue in a large bowl, stir to prevent defoaming and mix the colors evenly. Sift in 100g of low-gluten wheat flour. Preheat the oven for 15 minutes in advance, stir the flour and mixture until no flour is visible during the stirring process and the colors are evenly mixed.

5. Apply salad oil to the mold, pour in half of the batter, sprinkle with chopped almonds, then pour in the remaining batter and smooth it out. If you care about the appearance, you can wipe off the scattered batter on the inner wall of the mold. Brush a layer of salad oil on the smoothed batter, put it into the oven, bake for 5 minutes, and wait for 5 minutes. Bake in the oven for 4 minutes and wait for 5 minutes. Bake in oven for 3 minutes and wait for 5 minutes. The time can be changed, and it is best not to exceed 5 minutes at a time without temperature.

6. Take out the cake and let it cool for 5 minutes. Be careful or it will be difficult to take it off if you leave it there for too long. Pour it onto a silicone mat, cut off the four sides, and use a ruler to help shape it so it looks better.

7. Cut the cake into layers on the side and spread the prepared blueberry jam on the cut surface. Personally, I feel that this cake is more suitable with blueberry jam than strawberry jam. It depends on personal preference. The number of layers you cut can be arbitrary, but of course, it is not recommended to cut it too thin.

Eating out for a long time can easily pose a risk to your health, so it is safer to cook at home. Matcha almond cake is easy to make, so you might as well try making it yourself.