Matcha Ricotta Cake

Ingredients

Cake:

• 1/2 cup Flour

• 3/4 tsp Baking powder

• 1/2 tsp Salt

• 1/2 cup Sugar

• 1 tsp Vanilla

• 3 Eggs

• 15 oz Ricotta

• 4 tbsp Butter

• 1 tsp Matcha powder

• 1/2 cup Oat milk

Dusting:

• 1 tsp Matcha powder

• 1/3 cup Powdered sugar

Method

1. Preheat the oven to 350°F (175°C). Line a cake pan with parchment paper or grease it with butter and flour.

2. Sift the dry ingredients: Sift together the flour, baking powder, salt, sugar, and matcha powder. Set aside.

3. Whisk wet ingredients: In the bowl of a stand mixer, add the eggs and vanilla. Whisk until well combined.

4. Add butter, oat milk, and ricotta: Add the butter, oat milk, and ricotta to the egg mixture. Mix until smooth and whipped in consistency.

5. Mix dry ingredients into wet: Switch to the paddle attachment and lower the mixer speed. Gradually add the sifted dry ingredients to the ricotta mixture and mix until just combined.

6. Bake the cake: Pour the batter into the prepared cake pan and place it in the oven. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool the cake: Remove from the oven and let the cake cool in the pan for 10-20 minutes. Then, remove the cake from the pan and place it on a cooling rack for another 10 minutes.

8. Finish the cake: Dust the cake with powdered sugar and 1 teaspoon of matcha powder. Serve and enjoy!

9. Store the cake: Store in a sealed container for up to 4 days after baking.

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Notes

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