Buy all ingredients right below the recipe
INGREDIENTS FOR THE BATTER
- 200 g butter
- 120 g cane sugar
- 20 g rapeseed oil
- 270 g all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon ground vanilla
- 120 g milk
- Pinch of salt
- 3 eggs
INGREDIENTS FOR THE CREAM
- 250 g mascarpone
- 1 tablespoon icing sugar
- 1 teaspoon matcha powder
- 1/3 teaspoon ground vanilla
- fresh strawberries for decoration
PREPARATION
- 1Melt the butter in a saucepan over low heat. Once completely melted, continue heating while stirring constantly: first, foam will form on top, then it will start bubbling vigorously and slowly turn a caramel-brown colour. Small, dark brown specks will appear at the bottom of the pan – these give it that heavenly, nutty flavour. It's ready in about 3 minutes. Remove from heat and let it cool to room temperature.
- 2Preheat the oven to 170 °C. Line the loaf pan with baking paper (only the bottom), and grease the sides with oil. To the cooled browned butter, add the cane sugar and rapeseed oil, mix until smooth, then incorporate the eggs. In a separate bowl, combine the flour, baking powder, vanilla, and salt. Pour this dry mixture along with the milk into the butter base, and mix until you get a smooth, thick batter.
- 3Pour the mixture into the prepared pan and bake for about 50 minutes. Leave the finished cake in the pan for a few minutes, then turn it out and cool completely on a wire rack to room temperature.
- 4Mix the mascarpone with the icing sugar, matcha powder, and vanilla until you get a nice smooth and thick cream. Spread it over the cooled cake, then decorate with fresh strawberry slices. Kifli-tip: A cup of green tea goes well with a slice – completing the matcha experience.
