We all know there’s butter cake but steamed butter cake?
Firstly, you’ve probably reread the title again. Steamed? Well, that’s right its a steamed matcha chocolate butter cake and it’s not only light, its fluffy and delicious, minus the greasy feeling of eating a baked version. I have to stop myself from eating extras.
Recipe given here is just right for the 7 cup silicone muffin mould (shown in pic beside) to fit into the Varoma dish in the Thermomix regardless of the model, TM31, TM5 or TM6. However, you may also pour into a single loaf pan that fits into the Varoma dish. Suggested loaf pan size: 18cm x 7.5cm x 7.5cm.
Matcha is a perfect complement to chocolate. Both the matcha and chocolate has a light tinge of bitterness yet when paired together, the combination is heavenly. I suggest using a Dutch process Cocoa Powder or any unsweetened Cocoa Powder and a good pure matcha powder. The end result may vary depending on the type of cocoa powder as well as the matcha powder as some may have lighter or darker colours. Whichever the case, preferably use unsweetened powders.
This makes a great tea time treat or for your next bring-a-plate gathering. They keep well during the day and can be served warm or room temperature. You may even want to freeze extras for lunch boxes. Just reheat them by steaming in the Thermomix over 25mins/V/Sp2. (frozen) or 15mins/V/Sp2 (thawed, room temp water).
Hope you’ll give this a go and do send me a review.
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