Japanese green tea cake and orange cream, dessert recipe for a special celebration

I had wanted to try matcha tea for a long time, so when I discovered this recipe for Japanese green tea cake and orange cream I did not think twice, although this ingredient is not exactly cheap. The flavor is delicious and combined with the orange even more. The result is a very special cake.

The original recipe had almost double the amount of sugar for the orange cream, but I decided to reduce it so much because it seemed too much. The truth is that even with the reduction it is sweet enough, it even seems to me that the flavors can be appreciated better. If your palate is sweet, you know, you can increase the amount of sugar in the cream by 200 g.


For 8 people
  • Butter at room temperature 250 g
  • Superfine ground sugar 250 g
  • Eggs L 4
  • Pastry flour with yeast incorporated 250 g
  • Matcha tea 4 tablespoons
  • Milk 20 ml
  • Butter at room temperature (for the orange cream) 150 g
  • Superfine ground sugar (for orange cream) 300 g
  • Orange juice 40 ml
  • Orange zest 1

How to Make Orange and Japanese Green Tea Cake

Difficulty: medium
  • Total time 1 hour
  • Elaboration 20 m
  • Cooking 40 m

We start beating the butter with the sugar until we get a fluffy mixture. Add the eggs one by one, beating well after adding each one and adding a tablespoon of flour with the last egg to prevent the dough from curdling. Little by little we add the matcha tea and the rest of the flour and beat until everything is well integrated.

Gradually add milk and stir. We deposit the dough in a greased mold and bake it 40 minutes in a preheated oven at 180ºC or until it is cleaned with a toothpick. After this time, let the cake rest for 10 minutes in the mold and then remove it from the mold and let it cool completely.

Meanwhile, we make the orange cream. We beat the butter with an electric mixer until it is pale and smooth. Gradually add the ground sugar and beat until light and fluffy. Add the orange juice and orange peel and stir until you have an elastic cream.

To assemble the cake, divide the cake in two lengthwise, if you want you can soak the cake a bit with orange juice, fill it with half the cream, cover with the other half of the cake and spread over the rest of the cream. Store in the fridge until served.

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