To get ourselves in the Halloween mood, we decided to have a night of magic by having a family Tarot and Tea Leaf reading session. Remember that tea-leaf-reading-cup I was swooning over back around Mother’s Day? Well, the kids gave me one! And I have had great fun with it, subsequently, both at a Harry Potter themed birthday party [I was born to play Professor Trelawney] and with a group of girlfriends at a tea shop! Tonight, I’ll be breaking out my tea-cup, a tin of old black tea, and the instruction manual for more tassemonacy! I’ll also pull out the old trusty Tarot deck and show the kids how it’s done…
Of course, we’ll need a treat to go along with all of our soujourns into the “other side.” So, last month, I came up with a cake of my own invention! It’s a green-tea take on the classic Texas Sheet Cake – a Matcha Green Tea Texas Sheet Cake. Bea is just crazy for matcha tea. And she approves of this new cake recipe 150% I’m going to make another one for a gender neutral baby shower I’m attending next week!
P.S. The tea we used was David’s Matcha Matsu.
P.P.S This recipe is “crazy flexible!” No green tea around? Or a fan of a different flavour? Instead of whisking your matcha in the boiling water, steep a few tablespoons of any loose tea in your boiling water and, after a few minutes, strain the mixture [reserving the tea, naturally] to use in your melted butter. You could make a chai sheet cake or jasmine mint sheet cake if it so strikes your fancy!
Now, here’s our Recipe:
Matcha Green Tea Texas Sheet Cake
- 2 cups sugar
- 2 cups flour
- 1 tsp baking soda
- 1/4 tsp kosher salt
- 1 cup boiling water
- 3 scant tbs matcha green tea powder [we use David's Matcha Matsu]
- 1 cup butter melted
- 2 eggs beaten, room temperature
- 1/2 cup canned coconut cream [shaken] coconut milk, buttermilk, or plain yogurt.
- 1/2 cup butter melted
- 4 cups icing sugar
- 4 tbs coconut cream coconut milk, or plain milk
- 1 tsp vanilla extract
- Preheat the oven to 375.
- Coat with baking spray or grease and flour an 11x17 sheet pan.
- Combine the sugar, flour, salt and baking soda in a small bowl and set aside.
- In a medium saucepan, bring the water just to a boil.
- In a small bowl, pour the water over the matcha tea and whisk until smooth and frothy.
- Place butter in the now-empty medium saucepan and bring to a low boil.
- Return the matcha tea mixture to the saucepan and whisk until combined with the butter.
- Remove the gently boiling saucepan from the heat.
- Add the bowl of dry ingredients and whisk until smooth.
- Add the eggs and vanilla and whisk until smooth.
- Add the coconut milk or yogurt until blended.
- Pour into sheet pan and bake for 20-25 minutes, until the cake springs back with touched gently.
- Place the cake in its pan on a wire rack and immediately begin to make the frosting.
- In a medium saucepan, melt the butter.
- Remove from the heat momentarily and whisk together the melted butter, powdered sugar, milk, and vanilla until the frosting has no lumps.
- To aid the production of a smooth, warm frosting, you can place the saucepan back over very low heat until it looks smooth and shiny.
- Pour the frosting immediately over the warm cake and work quickly with a butterknife or icing spreader to spread the warm icing evenly over the surface. [Try not to backtrack or go over places twice! This sets very quickly!]
- Allow the cake to cool before slicing and serving.
You could take the frosting "up a notch" by adding a teaspoon of matcha powder to the butter and whisking before adding the rest of the ingredients. But we like a vanilla frosting to balance out the strong tea flavour of the cake. A bit of green food colouring could make the cake entirely green, if that's your cup of tea!