Make Your Own Matcha Afternoon Tea!

Afternoon tea – it might seem old fashioned, but it can be given a modern twist with this recipe for a spiffing matcha cream tea!

the sandwich: CUCUMBER AND CHICKEN TEA SANDWICHES WITH MATCHA

MAYO

INGREDIENTS

4 ounces sour cream

1 tablespoon chopped dill

2 tablespoons chives

One tablespoon parsley chopped

Stem of one spring onion chopped

Juice of one lemon

8 ounces mayonnaise

High quality white bread

2 cooked and grated chicken breast

Thinly sliced cucumber

2 tablespoons matcha

Salt and pepper to season

METHOD

Mix together the chives, salt, pepper, parsley, dill, onion, lemon and chicken. Coat the chicken well. Then add mayonnaise to a bowl with the salt and matcha, mix well.

Add thick mayonnaise layers to six slices of bread and place the cucumber on one of them. Add the chicken to the layers.

Don’t forget to remove the crusts for a truly British afternoon tea!!

the scone: MATCHA TEA SCONES

INGREDIENTS

¼ teaspoon salt

12.3 ounces / 3 cups of flour

2 tablespoons cooking matcha

1 teaspoon baking powder

3 ounces/ 1/3 cup butter

3.2 ounces/ ½ cup white chocolate chips

6.15 fluid ounces milk

One egg

METHOD

Heat the oven to 350 F.

Mix the matcha, salt, baking powder and flour.

Rub in the butter with your fingers,

Warm the milk for thirty seconds. Make a deep hole in the dry mixture and add the milk. Mix and add the chocolate chips.

Roll out the dough and fold a couple of times. Fashion into a circle about of about one and a half inches high.

Cut cake shaped slices into the scones if you want them to be triangular. Otherwise, get a scone cutter and fashion into circular shapes.

Add some beaten egg to glaze the top.

Now bake in oven for ten minutes until golden.

Don’t forget to add the whipped cream!

the cream cake: MATCHA WHITE CHOCOLATE CREAM CAKE

INGREDIENTS

CAKE

5.6 ounces soft butter

14 ounces caster sugar

6 fluid ounces vegetable oil

6 eggs

¾ cup/ 6.2 fluid ounces milk

1 teaspoon vanilla paste

1 ounce matcha powder

15.8 ounces plain flour

3.5 teaspoons baking powder

CHOCOLATE FILLING

10 fluid ounces thickened cream

1 gelatin leaf

14 ounces white chocolate chopped

10 ounces crème fraiche

METHOD

CAKE

Heat oven to 320 F. Grease two cake tins (7-8 inches).

Mix the sugar, oil and butter until it’s pale. Add the eggs one by one and then the milk, beating all the time. Now add in the matcha and vanilla. You can just add more with this recipe in matcha green tea blog.

Sift the flour and baking powder. Once mixed, spoon out between the two tins and smooth off. Bake for twenty five minutes and allow to cool in tin for ten minutes, before placing on cooling rack.

TOPPING

Simmer the cream on the stove. Squeeze water from the gelatin and stir into cream. Melt the chocolate carefully and stir in the gelatin mixture. Then allow to cool.

Whip the crème fraiche and leftover cream. Mix in the melted chocolate and place in the fridge until it hardens – half an hour to an hour.

TO ASSEMBLE

Trim down the cake so it measures up.

Put 0.2 inch cooled topping on one of the cakes, then place in fridge for half an hour. Then top the rest of the cake, bottom up, with the white chocolate cream and cover all the outer so there’s no gaps.

Place in the fridge for half an hour.

 Dust with matcha powder to decorate.

There is far more than just one cake and scone you can create, to make your matcha afternoon extravaganza go with a bang. Check out our upcoming blog for more delicious cake and pastry recipes.

And don’t forget to wash your matcha afternoon tea down with a refreshing cup of matcha green tea!

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About the author: Fred