Matcha Raspberry Cake: The Recipe

Enjoy a soft, vibrant Matcha Raspberry Loaf Cake. This unique recipe pairs matcha’s gentle, slightly bitter notes with the bright tang of raspberries for a balanced, feel-good bake—perfect for breakfast, brunch, or afternoon tea.

Ingredients:

250 g caster sugar
3 eggs
2 egg yolks
250 g flour
½ tsp baking powder
½ tsp salt
2 ½ tsp matcha powder Organic Ceremonial Matcha
175 g crème fraîche (or full-fat sour cream)
100 g butter
150–200 g fresh raspberries

Method:

Step 1: Prep

Preheat your oven to 180°C.
In a bowl, mix flour, baking powder, salt, and matcha powder.

Step 2: Eggs and sugar

Melt the butter in a small saucepan. Add the crème fraîche, whisk, then remove from heat.
In another bowl, beat whole eggs, egg yolks, and sugar with an electric mixer until pale and doubled in volume.

Step 3: Combine

Using a spatula, gently fold the flour-matcha mixture into the egg mixture.
Add the warm butter-crème fraîche mixture and mix until smooth.

Step 4: Assemble

Line a loaf tin with baking paper. Pour in ⅓ of the batter, add half the raspberries, cover with another ⅓ of batter, add the remaining raspberries, then finish with the last ⅓ of batter.

Step 5: Bake

Bake for about 1 hour. Check doneness by inserting a knife into the centre—it should come out clean.
Cool in the tin for 10 minutes, then unmould onto a rack and let cool completely.

Nutritional note:

This matcha raspberry loaf is rich in antioxidants thanks to matcha, while raspberries add a lovely dose of vitamin C. A great option for a naturally vibrant treat that still feels light.