Buy all ingredients right below the recipe
FOR THE BATTER
- 200 g butter
- 120 g brown sugar
- 20 g rapeseed oil
- 270 g plain flour
- 1 and a half teaspoons baking powder
- ½ teaspoon ground vanilla
- A pinch of salt
- 120 g milk
- 3 eggs
FOR THE MATCHA CREAM
- 250 g mascarpone
- 1 tablespoon powdered sugar
- 1 teaspoon matcha
- 1/3 teaspoon ground vanilla
- Strawberries for garnish
INSTRUCTIONS
- 1Start by preparing the brown butter. Transfer the butter to a saucepan and begin to heat it slowly. Once it melts, continue heating while stirring constantly; foam will form on the butter, and it will start to bubble vigorously, brown, and lightly caramelize. Small burnt black-brown pieces will form at the bottom of the saucepan, which will ensure that great taste. The butter should achieve a caramel-brown color in about 3 minutes. Once done, remove it from the heat and let it reach room temperature.
- 2Preheat the oven to 170 °C and line the loaf pan with baking paper, using it only for the bottom, and grease the sides of the pan with oil. Add brown sugar and oil to the cooled brown butter and whisk into a smooth mixture, finally whisk in the eggs as well. In a separate bowl, mix flour, baking powder, vanilla, and salt, then add the dry mixture to the wet ingredients along with the milk and whisk into a smooth and fairly thick batter.
- 3Pour the batter into the prepared pan, place it in the preheated oven, and bake for about 50 minutes. Let the baked loaf cool slightly in the pan, then turn it out and let it reach room temperature on a cooling rack.
- 4Once the loaf is cold, prepare the cream. Mix mascarpone with sugar, matcha, and ground vanilla into a smooth and thick cream. Spread the cooled loaf with the cream and garnish with sliced strawberries. Enjoy!
