12 Dec Matcha and marshmallow cake: an alternative Christmas cake
Otherwise known as the “Waiting Cake”. I am more than 1 week overdue now and even though I know my baby will make an appearance soon I am feeling under pressure to start already. I like my hospital (Whittington) and all the staff I’ve met are lovely, yet I can’t help noticing that everyone is very keen to get this baby out as soon as possible. Why? Surely, the baby should come when it’s ready and not when everyone else is ready. Sometimes, it feels like our culture/society has got it’s priorities wrong. I watched “Birth Story” recently and it’s made me feel very hippy about the whole process (or perhaps it’s just reinforced my natural hippiness). I’ve managed to put off my sweep until Monday, so that gives our little girl the weekend to get going. In the meantime, I am trying to relax so that I’m not hindering her with anxiety or fear. Breathe, meditate, eat. Of course, this is the problem – when you feel rushed, you aren’t naturally relaxed. There is something inherently relaxing about baking though, especially when you go freestyle. This cake turned out quite Christmassy with it’s soft green sponge and snowy white logs. It would work very well in cupcake form too.
And for those of you that love matcha tea smoothies, here are some ideas.
About half way through adding the flour, crack the eggs in and carry on with the rest of the flour and cream of tartar.
Bake in a small loaf tin that’s been greased with coconut oil or butter. You can of course replace the coconut oil with more butter if you don’t have any – I like to make my cakes a little bit healthier by using some coconut oil. Of course, matcha is crazily good for you too. It takes 30min on 180 degrees C.
Allow it to cool before icing and decorating.