Matcha and vanilla mini loaf cakes with matcha icing

Matcha and vanilla mini loaf cakes with matcha icing! 🌱

I’m 100% invested in baking now, and with my delivery of matcha that I prime-delivered myself as a present the other day, it’s going in absolutely everything — including cakes. Matcha is the only green monster I keep in my life, the rest can get out This recipe is sweet, and earthy, with a sweet icing to top it off. Because Christmas is literally DAYS away, these tiny handmade gingerbread men are perfect for adding a little spice to your slice!

Ingredients:
2 tsp matcha (I used @purechimp)
175g softened butter
175g white caster sugar
3 eggs
1 tsp vanilla
140g self raising flour
½ tsp baking powder
60ml milk
optional:
6 gingerbread men decor
150g chopped chocolate bar

Icing:
200ml creme fraiche (I used @oatly)
1 tsp matcha
⅓-¼ cup melted butter (depends on preference)
150g white caster sugar (or more if you want sweeter)
*Easy as: mix altogether and leave for a few minutes to thicken (as butter hardens). It’s a soft and less sweet icing, but add more sugar and butter for creamier and sweeter flavour.

Preheat your oven to 180c fan. Mix together your butter and sugar until fluffy. Add in eggs and mix. Add in matcha, vanilla, flour and baking powder and mix together until thick and smooth. Add in milk and combine again. If you add chocolate chips, you can do so in the mix when you add your matcha or with the milk. Pour your mix into 6-8 (depending on size) lightly greased loaf tins. I used a silicone tray, and made 6 larger loaves. Bake for about 35-40 minutes or until a skewer comes out clean. This matcha cake recipe is from @olivemagazine and they recommend checking after 20 minutes to see how your little loaves are getting on before adding more time on. Then after leaving the cakes too cool for 5-10 minutes (I know… it’s hard..) add my icing on top for some extra sweet matcha flavour, and finish with a gingerbread man on each cake!