Comments on: White Chocolate and Matcha Tea Marbled Cake — Marbré au chocolat blanc et thé Matcha

By: Green tea marble cake & the Ugly chocolate pear tart « Sweetie1981’s Weblog

Fri, 09 Oct 2009 16:45:19 +0000

[...] The problem with this cake, as can be seen here is overbaking. Therefore it has dried up a bit when out of the oven. It was not my fault, actually. I followed the recipe very strictly. And it was also not the fault of the recipe, either, as she is an awesome, world-famous baker, whose blog and recipe you can find here: http://www.latartinegourmande.com/2007/01/18/white-chocolate-and-matcha-tea-marbled-cake-marbre-au-c... [...]

By: Kim

Kim — Thu, 01 Oct 2009 16:46:56 +0000

J’ai fait cette recette aujourd’hui et le gateau est tres bon!

By: Honeysuckle Catering

Honeysuckle Catering — Mon, 31 Aug 2009 18:13:07 +0000

We’ve used this recipe twice! So delicious, especially the white chocolate
We are an aspiring food service. Would you give some advice on our blog. Yours is truly amazing and your work is inspiring. We want to make food our business but we are just getting started. We have done all we can to utilize the internet and youtube services:

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Honeysuckle Catering

By: Whoopee Lane

Whoopee Lane — Fri, 22 May 2009 19:20:17 +0000

Béa, I have just made this and it was magnificent! Thank you for posting this.

By: Mmmmm matcha cake! « Graasland

Mmmmm matcha cake! « Graasland — Wed, 04 Feb 2009 21:16:13 +0000

[...] maandag 10 november 2008 in De proeftuin | Tags: baking, cake, cherry pie, film, food, matcha, thee, twin peaks Eindelijk heb ik mijn eerste matcha-experiment uitgevoerd! Ik wilde al heel lang iets bakken met deze groene poederthee (die eigenlijk is bedoeld voor Japanse theeceremonies), maar eerst moest ik het ergens zien te scoren en daarna een goede gelegenheid vinden om ermee aan de slag te gaan. Die deed zich voor bij onze laatste Twin Peaks Marathon sessie! Voor onze eerste bijeenkomst van 2 jaar geleden experimenteerden we met de originele Twin Peaks Cherry Pie waarvoor we Crisco nodig hadden en speciale zure kersen, zodat dit een toepasselijk moment leek voor een cake met bittere groene thee en zoete witte chocolade. Loopt het water u al in de mond? De foto bewijst dat het bakexperiment lukte en neem maar van mij aan dat-ie ook lekker was Dank dus aan La Tartine Gourmande voor het recept. [...]

By: DessertObsessed

DessertObsessed — Wed, 28 Jan 2009 02:19:30 +0000

This looks amazing! I am obsessed with baking with matcha right now, and I need to make this! But I don’t have a a weight; do you know how many cups of flour I need to make this? thanks!

By: Katie

Katie — Mon, 08 Dec 2008 01:30:42 +0000

Hi Béa,

What a beautiful website that you have. I found this lovely recipe while I was searing for marble pound cakes to make for an upcoming cookie exchange. I have a toy train cake pan from Williams-Sonoma that I am going to try with this recipe. I was also thinking of swirling in raspberry to make a white chocolate, matcha and raspberry pound cake. When the cakes come out of the pan they will reflect the appearance of the swirl, as the cake will have browned on the bottom as opposed to the top. Do you have any suggestions for how to prepare a raspberry type of filling or shall I use jelly? Thank you so much.

By: Gnoe

Gnoe — Mon, 10 Nov 2008 16:59:01 +0000

Hi Béa,

Thank you so much for this recipe! I’ve been dying to do some baking with matcha powder and your recipe was the first I tried when I went to a last viewing session of a Twin Peaks Marathon. The experiment succeeded very well indeed! I posted about it in my blog (which is unfortunately in Dutch), and linked to your site.

By: Lael

Lael — Fri, 02 May 2008 05:03:51 +0000

Bea, I made this cake today with a friend (I brought the white chocolate and she brought the matcha!). It was absolutely delicious, though I watched it so carefully to make sure I didn’t overbake it and dry it out that I pulled it out of the oven prematurely. Even though the knife blade had come out clean, it was still a bit gooey in the middle. Fortunately it wasn’t for a special event and we have all still been slicing into it. I can’t wait to try it again! thanks for the recipe. you have a beautiful site.

By: Béa

Béa — Fri, 04 Apr 2008 13:49:36 +0000

Hi Debra, and Delia,

Thanks for your note. Let me ask you. Do you typically weigh your ingredients or use cups? I tend to think that with cups, the amounts vary, and are not as precise. If you can weigh, I would do that first. Also, one other way to look at it is also to add a little milk in the batter, like 1/4 cup milk. Let me know whether this helps. Good luck, and thanks a lot for your feedback. I will try the recipe again myself and let you know, I have not made the cake for a while to be able to remember well the texture.