X'mas hamper with Japanese teas? Sake wrapped with furoshiki? Check out our stall at Japan Culture and Art Festival in Collingwood on Sunday October 27th.

Finely Ground Sencha Marble Cake

Posted by Harumi Oshitani on

Preparation time: 20 minutes  Baking time: 40 minutes

Okei-san, Japanese Tea Plus
  • 5g finely ground sencha
  • 10g caster sugar
  • 90g caster sugar
  • 2tbsp hot water
  • 120g plain flour
  • 5g baking powder
  • 40g plain yogurt
  • 60g extra virgin olive oil
  • 2 eggs
  • 2tsp vanilla essence


  1. Preheat oven to 180degree fan forced. Grease and line 18x8x8cm pan.
  2. In a medium bowl, sift finely ground sencha, sugar (10g) and add hot water; mix until smooth.
  3. In another bowl, shift flour, baking powder and sugar (90g); add yogurt and oil.
  4. Beat eggs and fold in flour mixture; add vanilla essence.
  5. Fold gently half the mixture into green tea mixture.
  6. Coat bottom of greased pan with original mixture; pour all green tea mixture on top; pour remaining original mixture.
  7. Stick a chopstick at corner of pan; move chopstick to other side by drawing a wave.
  8. Bake for 40 minutes or until a skewer inserted into the centre comes out clean.

Tip: Do not move a chopstick too much. Otherwise, you will end up with a green cake instead of a marble cake.