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By Teresa Cutter


What's great about it

It's no secret that I love my Matcha. One of the many reasons I love it is because of all the incredible health benefits - Matcha has the ability to boost you immunity, control your stress and gently support weight loss. Whilst I always start my day with a warming cup of Matcha Green Tea, I also love to use my matcha powder in recipes so I can enjoy all of it's wonderful health benefits. This Matcha Tea Cake is a delicious recipe from my Healthy Baking Cookbook and is perfect to serve for morning or afternoon tea.


Makes 1 cake.


250 g (10 1/2 oz) pistachio nuts, ground

100 g (3 1/2 oz / 1 cup) almond meal

1/2 teaspoon gluten-free baking powder

80 ml (2 3/4 fl oz / 1/3 cup) extra virgin olive oil

120 g (4 oz / 1/3 cup) raw honey

4 organic eggs

juice and zest from 2 limes

1 teaspoon organic matcha powder



1 avocado, seed removed

handful baby spinach

75 g (2 3/4 oz / 1/2 cup) frozen mango

1/2 lime, juiced

1 tablespoon maple syrup

2 tablespoons coconut yoghurt or cream

1 teaspoon organic matcha powder

60 g (2 oz / 1/4 cup) cold-pressed coconut-oil, solid state


1. PREHEAT your oven to 160°C fan-forced (320°F).

2. COMBINE pistachio nuts, almond meal, baking powder, olive oil, honey, eggs, lime juice, zest and matcha into a bowl.

3. MIX until combined, and then spoon into a prepared 20 cm (8 inches) baking tin.

4. BAKE for 80 minutes or until cooked through.

5. REMOVE from the oven to cool completely.

6. COMBINE frosting ingerdients into a high-speed blender for 1 - 2 minutes until smooth and creamy. The addition of coconut oil will make it set i the fridge.

7. SERVE cake by itself or with frosting and enjoy!

Notes and Inspiration

Garnish with pistachio nuts, blueberries, pineapple or mango.

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