Recipe - Matcha Tea Cake by Tilly Pamment

Recipe - Matcha Tea Cake by Tilly Pamment

As food lovers and makers of tableware, we wanted to work collaboratively with foodies, chefs and patissiers, to share delicious recipes styled on our handmade ceramics. Each month we will be introducing a new recipe, and the person behind it, so you can try these at home.

We have been eagerly waiting to share this recipe with you today. It is a great honour to have Tilly Pamment participating in these recipes series, presenting her Match Tea Cake.  

Tilly is a cook, food photographer, and food stylist based in the Blue Mountains, NSW. She is the founder of Tilly’s Table, an online platform where you can find some delicious seasonal baking recipes and her wonderful food photographs, as well as a shop with products like Australian-made tea towels and original prints.

See  more of Tilly’s work in her Instagram.  

Today, Tilly has styled her famous Matcha Tea Cake in one of our green glazed dinner plates.

Now, make sure you write down this recipe as (believe us) you WILL want to make it at home. 


Matcha Tea Cake - Tilly Pamment

(makes one loaf cake)

I’ve finally found a way to eat my greens in cake form – and not a moment too soon as cake consumption really has reached dizzying heights in our house. Matcha, a powdered green tea, adds a lovely grassy, slightly vegetal note to this tea cake (better than it sounds, I promise). It is also wildly good for you, although I’m fairly certain that putting it into a cake negates most of the nutritional benefits… ah well, it’s still green and that counts for something, surely?

(If green tea is not your thing, you can substitute 1 tablespoon of freeze-dried fruit powder or Dutch cocoa for the matcha in the recipe.)



125g unsalted butter, softened

165g caster sugar

1 tsp vanilla bean paste

3 eggs

125g self-raising flour

60g almond meal

Pinch of salt

100g sour cream

2 tsp matcha (or 1 tbsp freeze-dried fruit powder or Dutch cocoa)



Preheat oven to 160°C (fan-forced) and grease a 1.5L loaf tin well with butter. Dust with flour, tapping out any excess.

Cream butter, caster sugar and vanilla until very light and fluffy. Add eggs, one at a time, beating well in between.

Combine flour, almond meal, and salt in a bowl, whisking to combine. Add half the dry ingredients to the creamed butter and sugar, mixing gently to combine. Add sour cream, then remaining dry ingredients and stir to a smooth batter.

Divide batter in half. Add matcha powder to one of the bowls of batter, mixing gently until incorporated. Leave the other batter plain. Dollop alternate scoops of matcha and plain batter into the buttered loaf tin and swirl a knife through to marble. Smooth top with a spatula and tap tin on the bench a few times to eliminate any air bubbles. Place in oven for 40-45 minutes, or until crust is golden brown and cake is cooked through.

Allow to cool in the tin for 10 minutes or so before turning out onto a cooling rack. Dust liberally with icing sugar and serve warm or at room temperature. Any leftover cake will keep happily in an airtight container at room temperature for 2-3 days.

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