Over the last few days, I woke up wondering what I am doing with myself. Nearly 32 and nowhere near where I thought I would be. Perhaps it is normal for everyone to have days like this. I find it perplexing and it catapults me into a whole thought process. At age 16, I wanted to be a sports coach/athlete. Being the smallest girl in class, I was always sheltered by my parents and people often thought that I was too ‘small’ to make it BIG. This brought out the fighter in me, always wanting to prove others wrong. I did in some ways but in other ways, I lost. Losing my first dream was tough but I got over it and am an architect today. Today I fight a battle of my own, my struggle to find inspiration.
On days like this, I find a way of escaping. Baking brings me into a different world whilst eating remains my indulgence. From my total inability to cook nearly ten years ago, I have managed to learn and fumble my way through. The ability to produce a tasty baked end product makes me smile. There is just that therapeutic feeling I get whenever I bake. I am no masterchef but I am good at baking. There have been thoughts about a small cafe with my photography, baked goods and good coffee when I retire. A little bit like this amazing cafe, De Laatse Kruimel which I came across in Amsterdam (Stay tuned for Amsterdam Part II!). Satisfaction for me comes from my happy husband and friends who love my baking.
As I had some leftover matcha (green tea) powder left, I decided to have a second attempt at making another marbled cake.
Lemon and Matcha marbled cake
Recipe adapted from Joy the Baker:
2 2/3 cups plain flour
2 1/2 tsp baking powder
1/4 tsp salt
2 1/3 cups granulated sugar
1 tsp vanilla extract
2/3 cup sour cream
zest of one lemon & juice of half a lemon
1 tbsp matcha powder (depending on the matcha powder – I put 2 tbsp in mine)
150g melted unsalted butter (approx. 15 tbsp)
1) Preheat the oven at about 180 deg C.
2) Butter the loaf pan and dust the insides with flour. Tap out the excess.
3) Sift together the flour, baking powder and salt.
4) Whisk the eggs into the sugar until the eggs and sugar are thoroughly incorporated. Whisk in the vanilla extract followed by the sour cream.
5) Using a large rubber spatula, gently stir in the dry ingredients in a few batches. The batter will become smooth and thick.
6) Finish by folding in the melted butter in 2 or 3 additions.
7) Divide the batter in half into two separate bowls. In one bowl, add the lemon zest and juice. In the other bowl, fold in the matcha tea powder.
8) Alternate pouring the lemon and matcha batter into the loaf pan. Fill the loaf pan with about 2cm room at the top. Use a fork to swirl through the batter.
9) Bake for 55 – 60 minutes, or until a knife inserted into the center of the cakes comes out clean. Remove from oven.
10) Allow the loaf to rest in the pan before running a knife along the edges of the pan and inverting the cake onto a cooling rack.
On this occasion, I had some leftover batter which I made into little muffins. Always a treat to have extras!
Feel free to experiment with flavours.