On the weekend I shared my review of Maori Murota’s Tokyo Cult Recipes, published by Murdoch Books. Click through to read more and to enter my giveaway to win your own copy of the book.
This beautiful hard back cookery book features over 100 recipes loved by Tokyoites, covering breakfast, lunch, sweet snacks and dinner, both foods that are typically cooked at home as well as those most often eaten out in cafes, restaurants and izakaya (pubs).
When it comes to sweets, the Japanese embrace both wagashi (Japanese traditional sweets) and yougashi (Western-inspired cakes and pastries, often with a Japanese twist such as the addition of matcha or sesame). Pete and I visited many wonderful tea and coffee shops during our previous visits to Japan, often treating ourselves to a slice of beautiful freshly-baked cake alongside.
Matcha & White Chocolate Cake
Recipe extracted with permission from Tokyo Cult Recipes by Maori Murota
- 3 eggs
- softened butter - the same weight as the eggs
- caster sugar - the same weight as the eggs
- plain flour - the same weight as the eggs
- 1 tsp baking powder
- 1 tbsp matcha (green tea powder)
- 70 g white chocolate chips
Preheat the oven to 170°C (325°F), and butter and flour a 19 x 19 x 8 cm (7½ x 7½ x 3¼ in) loaf tin.
Weigh the eggs, then weigh out the same amount of butter, sugar and flour.
Using an electric mixer, beat the sugar and butter together for 5 minutes, or until light and creamy.
Add the eggs, one at a time, mixing each one in well before adding the next. Sift in the flour, baking powder and matcha.
Combine using a spatula. Stir through the white chocolate chips, then pour the mixture into the prepared tin and bake for 40 minutes.
The cake is cooked when a skewer inserted in the centre comes out clean.
Kavey Eats received a review copy from Murdoch Books. Published by Murdoch Books, photography by Akiko Ida and Pierre Javelle. Tokyo Cult Recipes by Maori Murota is currently available on Amazon for £13.60 (RRP £20).