Talida Bakes

My goodness, this blog sure is dusty and covered in virtual spiderwebs. Life for me has changed so much since the last time I updated. The highlights: I’m getting married next spring, and I moved to New York! You’d think being here would inspire me to bake more, but… well, I have a good excuse. Really. I actually moved twice since July. The first move was to a tiny sublet in Upper East Side, and being so tiny, I couldn’t unpack most my boxes. As a result, all my baking supplies have been stored away for the past 4 months, not getting any love from me. Fast forward to my most recent move to Long Island City, where I’m now in the place where Tim and I will settle when we’re married. I’m relieved I can finally unpack things, settle in, and throw away the moving boxes I’ve held onto for the past few years, readily awaiting the next move. Now I have decorating on my mind in addition to wedding planning, which gets quite distracting. Especially when it comes to my blog reading. Wow, there are so many fantastic bakers, designers, brides, and just everyday people out there that inspire me daily. It makes me feel a little guilty about not baking and blogging more, but… well, I’m working on that now, aren’t I?

Anyway, if you don’t remember, I’m in love with matcha, so when I saw Béa’s recipe for Chocolate and Matcha Green Tea Cakes, I had to try it. But in loaf form.

Chocolate Matcha Marble Loaf
adapted from La tartine Gourmande

Ingredients:
1 cup flour
1 cup sugar
1 1/3 cup butter
4 large eggs
4 oz chocolate 70% cocoa
2 teaspoons unsweetened cocoa powder
2 teaspoons cold milk
2 tablespoons matcha
1 1/2 teaspoon baking powder
Pinch of salt

Directions:
1. Preheat oven to 350 degrees F. Grease 4 mini-loaf pans and coat with flour.
2. Melt the butter and keep.
3. Melt the chocolate using a double boiler.
4. Sift unsweetened cocoa and dilute with milk
5. Beat the eggs with the sugar until white in color.
6. Add the melted the butter to eggs and sugar and mix well.
7. Add the sifted flour and baking powder, with a pinch of salt.
8. Divide the batter in two halves. In the first half, add the matcha, in the second the chocolate and cocoa diluted in milk.
9. In each loaf pan, pour in equal proportions of chocolate batter and then matcha batter. Swirl a butter knife through the batter to create marbled effect.
10. Bake for 30 minutes.