• 1/2 teaspoon matcha green tea powder
• 1/3 cup boiling water
• 2 teaspoons organic cane sugar (or substitute 4-6 drops liquid Stevia)
• 1 teaspoon Torani sugar-free vanilla syrup
• 1 cup low fat milk (soy, almond or coconut are also good choices)
• 8 ice cubes, added to the blender one at a time

Green Tea Frappuccino – Instructions:

In a small bowl, mix the matcha powder with the boiling water until powder is dissolved.
Add sugar (or stevia) and stir well.
Pour green tea mixture into blender.
Add milk and ice. Blend well for 1 minute.
Enjoy your home made Green Tea Frappucino!

• 1 cup (240 ml) full fat coconut milk
• 1/4 cup (60 ml) pure maple syrup
• 2 Tbsp (30 ml) Sucanat (optional)
• 12 ounces (340 g) good quality bittersweet chocolate (I used 70% cocoa)
• 1 Tbsp (15 ml) matcha powder, plus more for dusting
• pinch fine sea salt
• 1 tsp (5 ml) pure vanilla extract

In a small, heavy-bottomed pot, place the coconut milk, maple syrup, Sucanat (if using), chocolate, 1 Tbsp (15 ml) matcha powder, and sea salt. Cook over lowest heat possible, stirring constantly, until chocolate is almost completely melted. Remove from heat and continue to stir until chocolate is melted and mixture is smooth. Add vanilla and stir to blend well.

Pour the mixture into a bowl and allow to cool to room temperature. Refrigerate until just solid enough to hold its shape. Using a small scoop or teaspoon, roll mounds of dough into balls and place on a plate covered with plastic wrap. Refrigerate until solid.

Just before serving, sift a bit more matcha powder over the tops. Makes 30-40 truffles. Will keep, covered in the refrigerator, up to 5 days (good luck keeping them that long!).

• ¾ cup cake flour
• 2 tablespoons matcha powder
• ¾ teaspoon baking powder
• 4 eggs, separated
• ¾ cup sugar
• 2 – 3 tablespoons milk
• filling: beat 2 cups heavy cream until almost stiff, add 1 – 2 tablespoons sugar

Pre-heat oven to 400°F.
Sift together flour, matcha, and baking powder 3 times, set aside.
In a clean bowl, beat egg whites until stiff but not dry, set aside.
In another bowl beat egg yolks until very light. Add sugar gradually and beat until light. Add flour mixture, stir on low speed. Add 2 tablespoons milk, continue stirring until mixed. Fold in beaten egg whites.
Spread mixture on a parchment paper-lined jelly roll pan. Bake for 8 minutes.
Trim edges. Using paper as guide, roll cake from short side, leave on a rack to cool completely. Unroll cake, spread the whipped cream. Re-roll cake, peeling paper as you roll. Refrigerate for 2 hours before slicing.
Note: Jelly roll cake recipes usually say to transfer the cake on a towel sprinkled with powdered sugar. It is not really necessary and the powdered sugar will make the outside of the cake whitish and of course add to the sweetness. The paper is better because it will remove the brownish surface layer of the cake and the result is a cleaner, prettier cake.

Green Tea Génoise:

• 2 eggs, room temperature
• ½ cup confectioners sugar
• ½ cup almond flour
• 1½ tsp. matcha powder
• ? cup all purpose flour
• 2 egg whites, room temperature
• ? tsp. cream of tartar
• 2 tbsp. white granulated sugar

Creme filling:

• 1 cup heavy cream
• 4 tbsp. granulated sugar
• White Chocolate Matcha topping:
• ½ cup white chocolate chips
• ¼ tsp. matcha powder
• 1 tbsp. heavy cream

Garnish(opt):

• 6-8 white Jordan almonds, or yogurt covered almonds
• Extra matcha powder for sprinkling

Preheat the oven to 425 degrees. Grease an 11×17(or 12×16)sheet pan with shortening. Line with parchment and grease parchment paper. Set aside.

Combine the 2 whole eggs, confectioners’ sugar and almond flour in a bowl. Combine with a hand-held mixer until batter has lightened considerably in color.(Should be a pale yellow.) Add the 1½ tsp. matcha powder and mix on low speed until combined. Set aside.

Whip the egg whites in a clean bowl on low speed until they start to froth. Add the cream of tartar and increase mixer speed, whipping until stiff peaks form. Add the 2 tbsp. granulated sugar and whip for a few seconds longer to incorporate.

Sift the flour over the pale yellow egg mixture, then scoop about ? of the egg whites into the egg mixture and fold together gently with a rubber spatula. Add the remaining egg whites and fold in until uniformly mixed.

Pour the batter into the sheet pan and distribute it evenly with an offset spatula, making the layer as level and smooth as possible. Your batter will be spread very THIN.

Bake for about 5 to 8 minutes until the cake is just firm. Keep an eye on the cake as it bakes! It will burn easily! Mine baked completely in 5 minutes.

Remove from the oven and turn out cake onto a cooling rack. Remove parchment. Allow to cool slightly. Cut cake into four even pieces. (For more info visit sprinklebakes.com)

For filling, whip heavy cream until slightly thickened. Gradually add the 4 tbsp. of granulated sugar, and whip until stiff peaks are formed.
Spread three cake layers with whipped creme mixture and stack. Top with plain layer. Chill for 1 hour.

For topping, melt white chocolate and heavy cream together(either in a sauce pan over low heat or in the microwave for about 30 seconds.) Add matcha and stir until combined.

Finishing touches:
Remove cake from refrigerator and slice into 6-8 fingers. Frost fingers with ganache with an offset spatula. Top with almond garnish and sprinkle with extra matcha powder.

• 1 tablespoon unsalted butter , melted
• 3 tablespoons graham cracker crumbs
• 2 pounds cream cheese
• 1 1/4 cups granulated sugar
• 4 large eggs , separated
• 1 teaspoon lemon zest from 1 small lemon, minced
• 2 teaspoons vanilla extract
• 1 1/2 tablespoon matcha, sifted
• 1/4 cup heavy cream
• 1/4 cup sour cream
• 2 tablespoons matcha
• 2 tablespoons powdered sugar

1. Adjust oven rack to middle position and heat oven to 325F degrees. Line bottom of 9-inch springform pan with foil, tuck foil underneath pan bottom, assemble pan, then pull foil around side of pan.
2. Brush bottom and sides with butter. Sprinkle crumbs over bottom. Tilt pan in all directions to coat evenly with crumbs.
3. Meanwhile, beat cream cheese in bowl of electric mixer until smooth. Gradually add sugar and matcha, beat on medium speed until sugar dissolves, about 3 minutes.
4. Add egg yolks, one at a time, beating until just incorporated and scraping down after each addition, ensuring ingredients stuck at bottom of bowl are fully incorporated so as to avoid lumps. Add zest and vanilla and beat until just incorporated.
5. Remove bowl from mixer; stir in cream and sour cream.
6. Beat egg whites to soft peaks and fold into batter.
7. Bake until perimeter of cake is set, but center jiggles like Jell-O when pan is tapped, 45 to 50 minutes. Turn off heat and leave oven door ajar, using a long-handled kitchen fork or spoon to hold it open for 1 hour longer.
8. Remove springform pan; cool to room temperature.
9. Sift together 2 Tb matcha and 2Tb powdered sugar on top of cheesecake. Cover and refrigerate until chilled, at least 4 hours. (Can be refrigerated up to 4 days.)

• 150 grams caster sugar
• 1 beaten egg
• 125 grams of butter
• 2 very ripe mashed bananas
• 190 grams self raising flour
• 1-2 tsp of matcha
• 60 ml milk

1. Grease pan Melt butter, sugar, and vanilla in a saucepan over a medium heat.
2. Remove from heat add bananas and mix well.
3. Add the egg, mix well.
4. Stir in the flour, matcha and the milk.
5. Pour into the cake tin, sprinkle with a tablespoon of demerara sugar to give a crunch topping if liked.
6. Bake at 170 C or Gas mark 3 for 35 mins or until ready.
7. Leave to cool.

• 2/3 cup all-purpose flour
• 2 ½ Tbs unsweetened cocoa powder
• 3/4 Tsp baking powder
• 1/4 Tsp salt
• 3oz or 84 grams bittersweet chocolate,chopped
• 11 Tbs, unsalted butter, cut into pieces
• 3/4 cup plus 2 Tbs sugar
• 3 eggs, at room temperature
• 1Tsp vanilla extract

1) Preheat an oven to 350°F. Line a standard 12-cup muffin pan with paper or foil liners.

3) Stir the sugar into the chocolate mixture until combined. Stir in the eggs on at a time, beating until combined after each addition, then beat in the vanilla. Gently fold in the flour mixture just until no traces of flour remain; do not over mix.

4) Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until a toothpick inserted into the center of a cupcake comes out with only a few moist crumbs attached, 22 to 24 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Then transfer the cupcakes to the rack and let cool completely.

5) When the cupcakes are completely cool, ice with matcha cream cheese frosting and decorate with fresh strawberry.

Matcha Cream Cheese Frosting

• 350g cream cheese
• 60g unsalted butter, at room temperature
• 100g icing sugar,sifted
• 2 ½ tsp matcha powder
• Few drops of food colouring (optional)

1) In a large mixing bowl beat butter and cheese at medium speed until smooth.
2) Add half of the icing sugar, 2 1/2 teaspoon of matcha powder and beat until combined.
3) Gradually add remainder of the icing sugar until you get to the consistency and sweetness you like.
4) If you want to colour your frosting, always start with one drop of colouring and beat thoroughly. Add carefully, drop by drop, and beat after each addition until you get your desired colour.

• 20 ladyfinger sponge cakes
• 300 ml. water
• 10 gr. matcha tea
• 20 gr. sugar

• 250 gr. mascarpone
• 2 eggs
• 40 gr. sugar
• 100 gr. cream

1. In a bowl, mix 2 Egg yolks with 250 gr. of mascarpone.
In another bowl, beat 2 Egg whites until stiff, adding 40 gr. sugar halfway through.
2. In another bowl, whisk 100 gr. cream.
3. Add the the cream and Egg whites to the Egg yolk and mascarpone mixture and mix gently.
4. In another bowl mix the water, matcha tea and sugar. Moisten 10 sponge fingers in this mixture and place them neatly in a 23 cm x 10 cm container.
5. Pour half the custard over the sponge fingers. Top with the 10 remaining sponge fingers. Pour the remaining custard on top and sprinkle with a little Matcha tea.