Home / All Recipes / Malaysian / Topo Map Matcha Cake
Last updated: Nov 12, 2018 — Published: Nov 12, 2018 — By: Anita — 1 commentA pretty layered cake from Malaysia resembling topographic map, with matcha (Japanese green tea powder) and cocoa powder.
Since I have a huge stock of matcha, I decided to bake another matcha cake. Today I have a pretty looking topo map cake to share. The layers from the cake evokes the look of a topographic map, hence the name. Obviously I use matcha to create the green layers, but you can also use pandan paste if that is what you have. Also don’t be afraid to play around and come up with other color combo of your choice.
I cannot stress enough the importance of choosing a good quality matcha if you want your finished baked goods to have that vibrant green. You can still use good quality culinary grade matcha, and only splurge on ceremonial grade for drinking purpose. Also, unless you drink or use matcha regularly, I don’t advise buying a big package. Once you open a package of matcha, it starts to degrade and slowly oxidize, which leads to the dull color, even when you start with a good quality matcha. For beginners, it is best to start with a smaller package and see how soon you consume the whole package before deciding on getting a bigger one for your next purchase.
This recipe yields a tiny 8 inch x 4 inch cake. And although it rises quite high in the oven, the cake deflates a bit and the finished cake is only about 2 inch high. For me, this small size cake is enough, and it also means I can bake another cake another day. If you want a bigger portion, feel free to double everything, but bake it in an 8 inch square cake pan. The baking temperature and time for double portion is exactly the same.
I love the texture of the cake from this recipe, which is a bit dense and reminds me of a good pound cake. But if you prefer a lighter fluffier cake, you can use cake flour insted of all-purpose flour. Also, you need to double the amount of milk to 1⁄4 cup (4 tablespoons) instead of 2 tablespoons. Keep everythig else the same and you will get a lighter fluffier cake. Enjoy!
5.0 from 1 reviews
Author: Anita Jacobson
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hour