This post was created in partnership with Aiya
I had a vision for this post. It was going to be all about spring, new beginnings, fresh air and growth. I was going to share this light, airy, colourful cake with you as a celebration to welcome spring into our midst. Well, I don't know exactly where you are in the world while you're reading this, but I am currently huddled away in my apartment in Montreal enduring one of the worst snowstorms of the winter so far! Not exactly what I had planned when I created this recipe, but I think it can still serve as a little glimmer of what is to come and how excited we can get for that fresh, green grass.
I was so stoked when the kind folks over at Aiya asked me to create a recipe for their blog. The bright green, earthy, and flavourful matcha they sent me inspired a burst of recipe creations. I honestly couldn't decide what to make because I had so many ideas. I finally settled on this cake because I couldn't get the image of it out of my head. It had to come to fruition.
I am embarrassed to admit this but before Aiya sent me their beautiful matcha, I had only ever had matcha that I bought at the bulk barn... Yeah, I know. I think I knew all along that it wasn't the real deal, but when I received Aiya's Cooking Grade Matcha I knew for certain that I had been missing out all along. The flavours are so intense and vibrant! You can really taste the notes of sweetness and grassy green tea. The matcha itself is a fine powder that blends beautifully into the cake batter as well as into matcha lattes and other delicious hot drinks (coconut milk matcha latte is to die for).
As for this turbulent weather, I guess there are worse things than sitting indoors avoiding the snowstorm while eating springy slices of matcha loaf cake!
I am so happy with the way this turned out. I used coconut yogurt to add moistness to the cake and it pairs amazingly with the matcha and blood orange. I thought of all the different parts of spring - soil, grass, flowering fruits - and swirled them together into this delicious cake. I love the balance of sweet and earthy here, neither flavour is overpowering but they work off each other to bring out their unique flavours.
Let's welcome warmer weather and new growth with this springy little cake! I hope you stay warm through these last days (weeks?) of snow and bake away your little hearts until the buds start to pop up through the earth <3
ALBUM OF THE WEEK: Telefone by Noname. So good. Just SO good.
AUDIOBOOK OF THE WEEK: I've been listening to the fantasy trilogy His Dark Materials on audiobook this past week and I am loving it. I really believe that there is no such thing as a book only for kids. Just because the central characters are children, it doesn't mean adults can't love and appreciate the story too!
blood orange nutmeg & matcha swirled loaf cake
Makes one 9x5 loaf cake
This post is sponsored by Aiya. All opinions are my own and I think their products are great! Thank you for supporting the brands that make Spice & Sprout possible.
- 3/4 cup light brown sugar
- 3/4 cup vegan coconut yogurt
- 1/4 cup coconut oil, melted
- 1 cup almond milk
- 2 tsp vanilla
- 2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp Aiya Matcha + 1 tbsp almond milk
- zest and juice of 1 blood orange
- 1/2 tsp nutmeg
- 1/2 cup icing sugar
- juice of 1 blood orange
Preheat oven to 350 and lightly grease a 9x5 loaf pan and line it with parchment paper. Set aside.
In a large mixing bowl whisk together the wet ingredients until smooth. Sift in the dry ingredients and use a spatula to fully incorporate, stirring until the batter is smooth and pourable. Remove 1 cup of the batter and place in a smaller mixing bowl. Add the matcha and 1 tbsp of almond milk to the removed cup of batter and mix together (if the mixture seems too thick you can add an additional tbsp of almond milk). Add the orange zest, orange juice, and nutmeg to the larger mixing bowl and mix until smooth.
Pour the blood orange and nutmeg flavoured batter into the prepared loaf pan. Using a spoon, pour small amounts of the matcha batter over the blood orange batter in a swirling pattern (you can think of it like a zigzag pattern across the pan). Continue to add to this swirly pattern until all the matcha batter is used up, but don't cover up all of the blood orange batter. Using the spoon, slowly swirl the two batters together by zigzagging your spoon across the pan following the lines you already made with the batter. It is up to you how much you choose to swirl it together, but don't fully mix it otherwise you will loose the marbled effect. Top with sliced blood oranges.
Bake in the oven for 50 - 55 minutes, until a knife comes out cleanly from the middle. To make the glaze whisk together the icing sugar and orange juice until silky. Let cool completely before slicing and glazing. Should last in an airtight container at room temperature for a couple of days or in the fridge for just under a week.