Sweet Potato Matcha Loaf Cake

Ingredients

• 180 g Steamed sweet potato (Use while still warm; mash until mostly smooth, leaving a few small chunks if desired.)
• 2 Eggs
• 60 ml Milk
• 35 g Honey
• 20 g Rice bran oil
• 100 g Rice flour (Sift before adding.)
• 8 g Matcha powder (Sift before adding.)
• 5 g Baking powder (Sift before adding.)
• Salt (A pinch, optional.)

Steps

1. 1

   Preheat the oven to 170°C (338°F). Prepare one 17 cm (6.7-inch) loaf pan, lining it with parchment paper if desired.

2. 2

   While the steamed sweet potato is still warm, place it in a bowl and mash it with a fork until mostly smooth. Small remaining chunks are fine.

3. 3

   In a separate bowl, whisk the eggs, honey, rice bran oil, and milk together until evenly combined.

4. 4

   Add the mashed sweet potato to the egg mixture and stir until thoroughly incorporated.

5. 5

   Sift the rice flour, matcha powder, baking powder, and optional salt into the wet mixture.

6. 6

   Fold gently with a spatula just until no dry flour remains. Do not overmix, which can make the loaf dense.

7. 7

   Pour the batter into the prepared loaf pan and smooth the surface. Tap the pan gently two or three times on the counter to release large air bubbles, then slightly dip the center of the batter to encourage an attractive crack on top.

8. 8

   Bake at 170°C (338°F) for 40–45 minutes, until the loaf is set and a toothpick inserted into the center comes out clean.

9. 9

   Remove the cake from the pan after baking. Loosely cover it with plastic wrap while it cools; this helps retain moisture and makes the loaf even more moist and delicious the next day.

Notes

The recipe makes one 17 cm (6.7-inch) loaf. Store loosely covered after cooling; the source notes that the texture improves by the next day.

Nutrition per serving

• dessert
• baked
• loaf cake
• matcha
• sweet potato
• vegetarian
• gluten-free
• tea-time