dry mix:
2 cups and 6 tbsp flour
2 tbsp matcha
1 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
(if in season, use zest of 1 yuzu. i am making it in spring so using bottle juice, only)
wet mix
1 cup water
1 1/2 cup maple syrup
1/2 cup coconut oil
2 tbsp yuzu juice
1 tbsp vanilla
mix wet in one bowl
mix dry in another
add wet to dry, careful not to overmix.
bake at 350 for 25 minutes
~ Insert toothpick into cake middle if it comes out clean it is done!
Thank you for sharing this recipe Phil. It was a sublime final course to your wonderful Japanese dinner on Monday. For me the coconut oil adds a very special flavor. - Cheryl Ann
ReplyDeleteso glad you enjoyed it Cheryl Ann!
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