Matcha afternoon tea cakes

Matcha strikes again! The multitasking powder made from top quality green tea is absolutely everywhere these days, and as soon as you taste these tea cakes you’ll see why. The multitasking green powder is packed with antioxidants and vitamins and it started off life its life as a culinary superstar in a drinks format – matcha latte, matcha tea and so on. Then someone realised it makes a yummy addition to all kinds of desserts and the rest was history. Try it for yourself in this tea cake recipe.

Ingredients

¾tsp BLOOM Ultra Cleanse Matcha

½ cup oat flour

1tsp baking powder

1/8tsp salt

3 eggs, yolks and whites separated

½tsp pure stevia extract

1tsp vanilla extract

3tbsp coconut oil

3tbsp unsweetened apple sauce

¼tsp cream of tartar

Cookie cutters

Method

Preheat oven to 180˚C and grease a 9-inch springform pan.

Combine oat flour, baking powder, and salt. Set aside.

Using an electric mixer, beat together egg yolks and stevia. Beat in vanilla extract and matcha.

Slowly add in flour mixture and beat until combined.

In a separate bowl, beat egg whites with cream of tartar until stiff.

Fold egg whites into batter until just combined.

Gently pour batter into pan, using a spatula to lightly smooth top and spread evenly.

Bake for 14 minutes or until a toothpick comes out dry when inserted.

Let cool, then use cookie cutters to create desired shapes.

For the icing

1 and 2/3 cup raw cashews, soaked in water overnight

1/3 cup maple syrup or honey

1/2 cup coconut oil

1/3 cup water

1tsp vanilla extract

Method

Drain and rinse cashews.

Place all ingredients in food processor, blend on high speed until very smooth.

Freeze mixture for 10 minutes, then whip with electric beaters for 1 minute. Repeat two more times, until fluffy.

Frost cupcakes, and store in fridge until ready to serve.

Recipe courtesy of Tori of @NutritionUnlocked on instagram