Recipe: Matcha Fairy Cakes With Sultanas

The powdered green tea known as Matcha, which is normally used in Japan’s formal tea ceremony, is so versatile that the Japanese use it regularly as an ingredient in cooking and baking (it’s particularly yummy when mixed into vanilla ice cream).

Matcha lowers cholesterol, is high in vitamins, minerals and antioxidants.  So why not try it in fairy cakes.  They’re light and fluffy with a heavenly taste.  It’s also a fun and appetising way to include green tea in your diet.

Ingredients

Serves 20

• 100g self-raising flour
• 100g butter, softened to room temperature
• 100g caster sugar
• 2 eggs, beaten
• 1 tsp powdered green tea
• 50g currants or sultanas
• 50g icing sugar
• 2 tbsp lemon juice

Method

Preheat oven to 190/gas 5.  In a mixing bowl, cream together the butter and sugar.  Add the beaten eggs.  Sift the flour and powdered tea into the mix.  Add sultanas and continue to fold.  Place baking cases onto a baking tray.  Spoon a tablespoon of the mixture into each baking case. Bake for 15-20 minutes or until golden brown.  Remove from oven and allow for cooling.

Topping 

Sift the icing sugar and 1/2 tsp of powdered tea into a small bowl.  Add juice of lemon and mix to a thicken paste.  With a teaspoon, scoop a small amount onto each fairy cake and allow setting. Alternatively, dust the icing sugar or powdered tea lightly over each cake.   

Itadakimasu!

Related articles:

The Japanese Tea Ceremony Made easy