I don’t know why, but as Physics is my nemesis in the academic world, Loaf Cakes are my nemesis in the baking world. Besides loaf cakes, I can’t think of any other type of baked good I have actually failed to correctly produce on the first try. Not only that, I have tried and tried again to no avail. Maybe I am just paranoid about burning or overcooking things, so that is why they don’t turn out, but my loaf cakes are ALWAYS doughy/raw in the middle. Gross, right?
Then I saw this recipe, which had so many good things going for it, I had to put aside the fact that it was a loaf cake and just try it. I was also particularly excited because it came from a Gluten Free magazine that actually had quality information, recipes and lifestyle tips. In the past I have avoided GF magazines because they are generally 90% adds, but I would really recommend this one.
And guess what? IT WORKED! The loaf cake cooked perfectly throughout, was moist, and most importantly, delicious! Not to mention perfect for St. Patrick’s Day!
The most important part about any gluten free recipe is the flour. I did not follow the original recipe in the flour department, and rather chose three flours I was comfortable working with. I think that is the best method in most recipes–choosing the flours you like the taste of and more importantly, that you have in your kitchen.
Then, the flours are mixed with the main flavor: the matcha, and the “surprise” flavor: the thyme
In a separate bowl, the liquid ingredients get combined. This cake has yogurt in it, which makes the texture extra moist
Then everything is mixed together…
And suddenly, the cake is St. Patrick’s Day themed 😉 I just love how vibrant matcha is!
It looks a little underwhelming when it first comes out of the oven, but just wait until you cut into it.
The glaze makes the cake look refined, and when you cut into it, the vibrant green is visible again.
Lemon Matcha Bread
Recipe inspired by Simply Gluten Free Magazine, January-February 2013
1/3 cup white rice flour
1/3 cup almond flour
1/3 cup sorghum flour
½ cup sugar
2 teaspoons matcha
2 teaspoons baking powder
1/8 teaspoon salt
3-4 sprigs of fresh thyme, leaves removed and chopped
200 grams plain yogurt
4 tablespoons butter, melted
½ lemon juiced and zested
½ cup powdered sugar
1 tablespoon water or milk
1 teaspoon vanilla paste
• Preheat the oven to 350 degrees Fahrenheit and grease a loaf pan with butter and dust with rice flour.
• In a large bowl, mix the flours, sugar, matcha, baking powder and salt. Add the thyme leaves.
• In a separate bowl, whisk the yogurt, eggs and butter until thoroughly combined. Add the lemon juice and stir.
• Add the wet ingredients to the dry and mix to combine.
• Pour the batter into the prepared pan, and bake for about 1 hour, or until cooked through.
• Let the loaf cool on a wire rack, then remove from the pan.
• When the loaf is completely cool, stir the powdered sugar, water and vanilla together to make a glaze, and pour over the cake.
• Sprinkle the lemon zest and any left-over thyme on top of the cake while the glaze is still wet to decorate.
Rating: 4.5/5 Perfect with tea!