Matcha Loaf

Melt 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.

Preheat 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.

Pour 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.