photo credit: Macha Tea Company
Until this month, I was new to matcha, that gloriously green powder from tea leaves grown in Japan. I had viewed the ceremony of it many times, in food magazines and in documentaries on TV—the bowl, the whisk, the warm, frothy healthful drink it becomes.
And so I wasn’t sure how this tea–the flavor of which can best be described as a freshly picked young blade of grass– could be made the star ingredient in a flourless cake. Then again, like I said, I was a newbie.
What I didn’t know was something Macha Tea Company co-owner Rachel Verbrick (with husband, Anthony) knows very well, that a green cake—a flourless one at that—is a good cake. A really, really good cake.
Verbrick whisks by hand the vibrant matcha powder into egg whites and then folds the mixture into white chocolate melted with butter, before gently combining with the yolks and then baking at a low temperature under a watchful eye.
Of this moist and tender cake, she says that it’s a “good vehicle for matcha” and that it “shows what matcha can be.”
The matcha is not just there for color, but it certainly works to build intrigue. The flavor is present, gentle at the same time. Finished with a dusting of powder sugar, the memory of it lingers, long after you’ve savored the last bite.
And of course, enjoy it with tea. Something delicate, Verbrick offers. If not matcha then from their menu, perhaps Japanese Sencha or the Yue Guang Bai “Moonlight White”.
Of note, and an important one at that: Verbrick makes this cake when she makes it and when it’s gone, it’s gone. Best to check Macha Tea Company’s Instagram feed or Facebook page for the announcement that it’s about to come out of the oven and then get there.
Macha Tea Company
823 E. Johnson St., Madison, 608.283.9283