Chocolate Matcha Loaf Cake

I was recently given a box of organic matcha tea. I've become known as the "food recycling bin" at work; if you're given a food gift that you'll never use or don't want, you can give it to Emily who will happily accept it and spend inordinate amounts of time figuring out how to use it up.

Last week, not only did one of my coworkers give me a bag full of tofu puddings (sweetened and almond flavor) that I've incorporated into raspberry-kale-banana smoothies (surprisingly good btw), but my boss also gave me the aforementioned box of matcha tea. Now I have long adored both matcha lattes and baked matcha goods but have never prepared either myself. I decided to start out with baked goods and go from there. I made this lovely pound cake recipe found on lifesafeast.

What I will say about it: the perfect pound cake texture, looks beautiful with the contrasting cocoa/matcha colors, and children adore the bright green color. However, it didn't taste enough of matcha for my liking. If I made this again, I would double the amount of matcha and leave out the competing vanilla extract that can too easily mask the subtle grassy flavor of the matcha.


MATCHA AND CHOCOLATE MARBLE LOAF CAKE

2 c. (280 g) allpurpose flour
2 tsp baking powder
3/4 c. (175 g) salted butter, room temperature
3 Tbs (45 g) salted butter, melted
2 Tbs unsweetened cocoa powder
1 1/3 c (270 g) sugar
2 large eggs
1 tsp vanilla (leave out?)
½ c (125 ml) whole milk
1 ½ tsp Matcha tea powder  (increase to 3 tsp)

1. Preheat the oven to 350°F. Butter an 8 x 4" loaf pan. Grease the pan with butter. Line the bottom of the pan (and up the narrow sides) with one long strip of parchment paper. 
2.Whisk together the flour and baking powder.
3. Whisk the 3Tbs melted butter into the cocoa powder in a small bowl until  smooth.
4. In a large mixing bowl, beat the softened butter and sugar until smooth and fluffy. Beat in one egg at a time, followed by the vanilla if using.
5. Add the flour/baking powder into the butter/sugar in 3 additions alternating with the milk, beating in each addition just until blended. Scrape down the sides of the bowl as needed.
6. Remove 1 c. of the batter and add to the bowl containing the cocoa paste. Stir until well blended. Stir the Matcha powder into the remaining batter.
7. Spoon half of the Matcha batter into the bottom of the loaf pan, smoothing  evenly to the edges. Spoon tablespoons of chocolate batter down the center of the Matcha batter in the pan. Spoon the rest of the Matcha batter on top, gently smoothing the surface. Try not to blend the two batters too much.
8. Using a sharp knife with a narrow blade, make about 5 deep swirls through the batter for the marble effect.
9. Bake at 350°F for 25 minutes then reduce the oven temperature to 325°F and bake for an additional 35-40 minutes until the cake is set. If the cake starts to brown too much, loosely cover with aluminum foil.

New Furniture!

The past month has been filled with new furniture - a table, a bed frame, and a couch! Furniture that for the first time makes me think as I edge towards 31 I might be approaching adulthood finally.

This is our kitchen table, which was found online, the most fabulous if not completely solid wood table that can be expanded to four different sizes! It can seat 2, 4, 6 or possibly 8 if you're willing to sit really close to one another :)  The only complaint I have is that the leaves are not stored within the table but this is as close to perfect a table for our apartment as we can get. It is just wonderful to actually be able to seat four people, their plates and cutlery, and the actual serving dishes on the table for once!
 

So it doesn't perfectly match our chairs ...

 

but it does match our kitchen shelf!

AND we got a couch! A real couch never owned by anyone previously! From a real furniture store! The only downside so far is that they forgot to deliver the legs, which are coming next week.  I love that the couch has a modern feel to it without sacrificing any plushy comfort. We now fight over it every evening - who gets to stretch out on the couch and who gets stuck with the futon. No, not  really since our perfect couch is vastly spacious for two and can also comfortably fit three within its loving arms. Now if only we can keep convincing the cat that she is not to set her paws upon this couch! I'm convinced she just waits until I leave for work to curl up on it though...

The gloriously comfortable and perfectly positioned to watch movies from Emily's computer new couch

I will post photos of the bed, but I was too lazy to make it this morning :)

Ways you know your life is crazy

1. One week after losing your green kitchen scratchie (for dish scrubbing), you find it in the bag of washed kale in the fridge.
2. You are simultaneously drying laundry and freshly made pasta on the same drying rack.
3. You can't actually find 75% of the things you know are in the fridge because it's too full. Same with the freezer.

Easter Dinner

I am so far behind on my posts but I did want to share some photos from our lovely Easter dinner on our brand new table that expands to seat 8!!! A huge step up in the "grown-up" world of furniture for us.

I found this tart based on the following criteria: meal item must contain goat cheese and must be able to be assembled in advance.  The tart was heartily enjoyed by all - the smooth, tangy filling although filled with goat cheese, artichoke hearts, parmesan and greek yogurt tasted surprisingly light. The polenta crust was lovely and not too heavy. My only warnings would be that I think there needs to be more liquid in the polenta so it doesn't dry out during the baking time and that it's better to have a thicker bottom crust than side crust. I used a 10" springform pan and as long as you run a thin knife or spatula around the edge of the polenta crust before opening the pan, you should be able to produce a perfectly intact crust.


Artichoke Polenta Tart (Maria Speck)

Polenta Crust

• 1 1/2 c. water
• 1 1/2 c. broth
• 1 1/4 c. polenta
• 1/2 c. parmesan, grated
• 1 egg
• 1/4 tsp freshly ground pepper
• 1/4 tsp sea salt

1. Bring the water and broth to a boil. Pour the polenta in a slow stream, whisking to combine. Remove from heat. Cover and let sit for 10 minutes, stirring once or twice.
2. Remove the lid and let cool for 5-10min. While it cools, line the bottom of a springform pan with parchment paper and grease the sides of the pan.
3.Stir in the egg, parmesan, salt and pepper into the polenta. Get a cup of cold water. Dip your fingertips/hands into the cold water and press the polenta into the springform pan. You want a thickness of about 3/4" for the crust.
4. Press the polenta into the bottom of the pan and up the sides. You should be able to get a crust height of 4-5". Set aside. Preheat oven to 375 degrees F.

Filling

• 12 oz can marinated artichoke hearts, drained
• 1/2 c. crumbled goat cheese
• optional: sorrel or spinach - a small handful
• 1 c. plain greek yogurt
• 2 large eggs
• 1/4 - 1/2 c. finely chopped green onions
• 2-3 Tbs freshly chopped parsley or 1-2 Tbs dried parsley
• 1/4 tsp freshly ground pepper
• 1/4 tsp sea salt
• 1/3- 1/2 c. parmesan

1.  Spread the artichoke hearts over the bottom of the polenta crust. Crumble the goat cheese on top. Add sorrel or spinach if using.
2.  Beat the yogurt, eggs, green onions, pepper, sea salt and parsley together. Pour over artichokes and goat cheese.
3. Sprinkle the parmesan over the top of the tart.
4. Bake for 45 min. Center should appear mostly firm when tart is gently shaken. Parmesan should be golden brown on the top.
5. Remove from oven and place on cooling rack for 20-45 min. You can serve immediately or place in the fridge for later. It's best at room temperature or warm.

Spanish Banks, looking back at downtown Vancouver

Best Easter crew gathering ever!