Hello, I’m Marie. Today, I will show you a way to make no butter matcha cake with tofu and cream recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
No Butter Matcha Cake with Tofu and Cream Recipe
No Butter Matcha Cake with Tofu and Cream is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They are fine and they look fantastic. No Butter Matcha Cake with Tofu and Cream is something which I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have no butter matcha cake with tofu and cream using 6 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make No Butter Matcha Cake with Tofu and Cream:
- Prepare 200 grams Pancake mix
- Prepare 200 grams Non-dairy fresh cream
- Take 150 grams Tofu
- Make ready 2 Egg (whole)
- Prepare 30 grams Light brown sugar
- Get 10 grams Matcha
Steps to make No Butter Matcha Cake with Tofu and Cream:
- Knead and mix the beaten eggs and sugar. Add the cream and mix. Then add strained tofu and continue to mix.
- Preheat the oven at 170℃.
- Add the pancake mix in several batches, making sure not to make lumps.
- Add matcha and mix well. Pour into a cake pan lined with kitchen paper. I used an 18 cm pan this time.
- Drop the cake pan several times to remove air bubbles. Bake for 40 minutes at 170℃.
- Open the oven and cover with aluminum foil. Continue to bake for 10 minutes.
- Make a hole with a skewer to check if it’s baked enough. Remove from the cake pan and cool on a cake rack to finish.
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