A super delicious twist on the marble cake. This marble cake is super moist and fluffy. One layer of the cake is a simple vanilla sponge and the other layer with added matcha powder.
This dish contains the following allergens: Eggs, Milk/Dairy
Cooking mode
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200g
melted butter
200g
white sugar
4
eggs
2 tsp
vanilla extract
200g
self-raising flour
5g
matcha powder
1 tbsp
warm milk
7oz
melted butter
7oz
white sugar
4
eggs
2 tsp
vanilla extract
7oz
self-raising flour
0oz
matcha powder
1 tbsp
warm milk
Utensils
Step 1
Begin by preheating your oven at 170C degrees.
Step 2
Using the bowl of your Ninja Kitchen along with the dough blade, add the melted cake butter and white sugar, select low for approximately 10-20 seconds to allow the butter and sugar to mix.
Step 3
Now add the eggs, vanilla extract and flour and select low again for approximately 20 seconds to combine the dry and wet ingredients together.
Step 4
Separate half of the batter into a mixing bowl, mix the matcha powder with the warm and make sure there are no lumps. Pour over one of the batters and gently fold.
Step 5
Line a loaf tin with greaseproof paper, pour the white cake batter first, then the matcha batter repeat the process. Bang the loaf tin on a kitchen unit to remove any air.
Step 6
Cover with tin foil and bake for approximately 30 minutes, then remove the tin foil and bake for a further 10-15 minutes – pierce to check the loaf has baked through.
Using the bowl of your Ninja Kitchen along with the dough blade, add the melted cake butter and white sugar, select low for approximately 10-20 seconds to allow the butter and sugar to mix.
200g
melted butter
200g
white sugar
4
eggs
2 tsp
vanilla extract
200g
self-raising flour
5g
matcha powder
1 tbsp
warm milk
7oz
melted butter
7oz
white sugar
4
eggs
2 tsp
vanilla extract
7oz
self-raising flour
0oz
matcha powder
1 tbsp
warm milk
Step 3 of 7
Now add the eggs, vanilla extract and flour and select low again for approximately 20 seconds to combine the dry and wet ingredients together.
200g
melted butter
200g
white sugar
4
eggs
2 tsp
vanilla extract
200g
self-raising flour
5g
matcha powder
1 tbsp
warm milk
7oz
melted butter
7oz
white sugar
4
eggs
2 tsp
vanilla extract
7oz
self-raising flour
0oz
matcha powder
1 tbsp
warm milk
Step 4 of 7
Separate half of the batter into a mixing bowl, mix the matcha powder with the warm and make sure there are no lumps. Pour over one of the batters and gently fold.
200g
melted butter
200g
white sugar
4
eggs
2 tsp
vanilla extract
200g
self-raising flour
5g
matcha powder
1 tbsp
warm milk
7oz
melted butter
7oz
white sugar
4
eggs
2 tsp
vanilla extract
7oz
self-raising flour
0oz
matcha powder
1 tbsp
warm milk
Step 5 of 7
Line a loaf tin with greaseproof paper, pour the white cake batter first, then the matcha batter repeat the process. Bang the loaf tin on a kitchen unit to remove any air.
200g
melted butter
200g
white sugar
4
eggs
2 tsp
vanilla extract
200g
self-raising flour
5g
matcha powder
1 tbsp
warm milk
7oz
melted butter
7oz
white sugar
4
eggs
2 tsp
vanilla extract
7oz
self-raising flour
0oz
matcha powder
1 tbsp
warm milk
Step 6 of 7
Cover with tin foil and bake for approximately 30 minutes, then remove the tin foil and bake for a further 10-15 minutes – pierce to check the loaf has baked through.
