Coconut And Matcha Teacakes

by | Jul 9, 2013 | 27 comments

Coconut And Matcha Teacakes - Cook Republic

 

I am not superstitious by any means but over the years I have come to believe in the cycle of good and bad. There is good, followed by bad. Like day after night. Like happiness after a blanket of misery. And then I have come to believe in the power of three. Just when I am least expecting it, good things happen in threes and sometimes bad things do too.

A few weeks ago I hit a crippling creative block. A little doodle I drew of a deer was declared a donkey by my offsprings. I was heartbroken. For two whole weeks, I stared at a blank document that was meant to be an artisanal flyer for a food festival. A few days after, it was followed by a loss of words – a writer’s block. And then my misery stuck the motherlode. I didn’t want to cook and when I attempted anything at all, it was just not good enough.

 

Coconut And Matcha Teacakes - Cook Republic

 

I gave in and succumbed to the uselessness I felt. I always struggle when that happens. It is something my system cannot comprehend. I cannot not do anything. I think even as a baby, I was all systems go. I am pretty sure I came out of my mother’s womb wound up like an energizer bunny. So I gave in knowing that something would happen to recharge my batteries.

 

That moment arrived last week when I trudged out in my pajamas to bring in the eggs from the chook house. With my nose giving Rudolph’s a run for his money in the cold morning air, I trudged back heavily taking comfort in the fact that I could go back to robotically folding my laundry and refreshing my Pinterest page for no rhyme or reason. I stepped on the sash of my dressing gown (yep, thoroughly fancy and utterly clumsy!) and started stumbling forward on this ridiculous concrete ramp that we have to walk up to enter our home in the backyard.

 

Lemons - Cook Republic

Coconut, Matcha & Lemon Teacakes

 

Picture this. In slow motion. With a deep dragged out wail, the kind you hear in cartoons when a monster is about to come crashing down. Grey, fluffy, polka dot gown comes undone (I am wearing pajamas, remember? This is a PG blog!). Arms cradling seven eggs against my chest (I was too lazy to take out the egg basket to collect them) fly out in front, elbows try desperately to balance the eggs and eyes open wider trying to focus on each egg that has flown the safety of my bosom. I make a decision in that split second. Two of them will have to be sacrificed, hard as it may be. As two warm eggs meet their end on that concrete ramp, a series of limber moves in a grey, fluffy, polka dot dressing gown save the yolk of the remaining five.

 

The adrenaline kicked in and jumpstarted my thought process. It had only taken a few seconds to shake off my stupor from the previous weeks. I placed the rescued eggs on the counter and opened the pantry door. The little green can of matcha sitting on the haphazardly stuffed shelves of my pantry beckoned. It’s bold, vivid, bottle green colour was like light to my moth. I knew exactly what I wanted to make. A little French-inspired teacake, sage green in colour and coconutty. I even trudged out with more purpose this time around and finally picked the lemons weighing down my lemon tree. 

 

Coconut And Matcha Teacakes

Coconut Matcha And Lemon Teacakes - Cook Republic

Matcha - Cook Republic

 

Coconut Matcha Teacakes

 

Coconut Matcha Teacakes

 

 

COCONUT AND MATCHA TEACAKES

Dainty little friand like teacakes made utterly delectable and moist with a generous amount of butter. Pretty sage green French cakes baked with coconut and matcha, green tea powder pop with a burst of citrus flavour.
Print Recipe Rate / Comment
Course // Baking
Cuisine // Vegetarian
Servings: 12

Ingredients

  • 125 g butter
  • 1 cup almond meal
  • 1 cup caster sugar
  • 1/2 cup plain flour
  • 1/2 cup dessicated coconut
  • 1 teaspoon matcha, green tea powder
  • 1 teaspoon baking powder
  • a pinch of salt
  • zest of 1 lemon
  • 5 egg whites
  • icing sugar and extra coconut to dust

Instructions

  • Preheat oven to 180C. Line a 12-hole friand tin with paper liners.
  • Place buter in a pan. Heat on low until golden and bubbling. Remove from heat and set aside.
  • Place almond meal, sugar, flour, coconut, salt, baking powder and matcha in a large bowl. Mix. Add the egg whites and mix with a hand blender until combined. Add butter and and lemon zest. Mix for a minute until blended.
  • Spoon mixture into prepared friand holes until each is 2/3rds full. Bake in the pre-heated oven for approximately 20 minutes until cooked through and golden on top.
  • Cool completely before removing the paper cases carefully. Dust with icing sugar and a sprinkling of dessicated coconut before serving.

Notes

When the teacakes are hot/warm, they are still very buttery and hard to handle. If you attempt removing the cases at this time, it will crumble the cake. When the little cakes are completely cooled, the paper cases come up easily and the shape remains unspoiled.
Did you make my recipe?I'd love to hear how you went! Tag me on Instagram @cookrepublic

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SNEH

I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!

COMMENTS

27 Comments
  1. Jennifer @ Delicieux

    Absolutely gorgeous Sneh! I’ve been waiting for you to share this recipe ever since I saw it pop up on Instagram.

    And I hear you about the creative blocks. I think it gets even worse when we look at the work of people we admire because we just want to be like them. We just need to remember we are good enough, and try to pick up the pieces and carry on, much as you did with your eggs to make these beautiful cakes.

    Reply
  2. milkteaxx

    ooh these sound devine! actually anything with matcha is a sure winner!

    Reply
  3. Joanne T Ferguson

    Love the combination, true!
    Really enjoy your recipe and the staging of your photos too!
    Cheers! Joanne

    Reply
  4. Sarah | The Sugar Hit

    I’m so glad you’re out of your funk! I’m sure these delicate little cakes helped to enhance your mood too!

    Reply
  5. Ash- foodfashionparty

    Woohoo, the egg incident seems rough..I agree sometimes it’s never too good enough. But, the whole point is there is a good just after. I’m glad you saved some beautiful egg for this lovely cake.

    Reply
  6. Kankana

    A little baking always helps. I was like that for two weeks, absolutely dull and no creative juices flowing around. Then I pushed one day, just had to and finally got back in zone 🙂
    I never used matcha but have seen quite a lot of recipes that got me tempted, including your teacakes. Have to find these gorgeous green powder and get over the curiosity!

    Reply
  7. Daisy@Nevertoosweet

    YAY! I am a serious matcha holic so glad you posted this recipe 🙂 And it’s so pretty I have all the ingredients at home so definitely going to make these asap but I might add an extra teaspoon of matcha hehe

    Reply
  8. Laura (Tutti Dolci)

    Lovely little cakes! I’m glad you have your inspiration back, though I’m sorry it took going through such an ordeal with the eggs!

    Reply
  9. Rosa

    A delicious combination! Those teacakes must have a refined taste.

    Cheers,

    Rosa

    Reply
  10. Mon

    Very nice wish I could reach in and taste one. And never heard of matcha so will need to look around

    Reply
  11. debra rozzoni

    the matcha sounds really yummy but was wondering if you could replace it with anything else or if u could just skip completely
    Love your website, and recipes…thank you

    Debs

    Reply
    • Sneh

      Hi Debs, you could skip matcha as it is mostly for the colour and the delicate flavour. You could try substituting with 2 tablespoons of very finely ground pistachios for a similar colour.

      Reply
  12. Maureen | Orgasmic Chef

    I’m glad you didn’t get hurt and you managed to save enough eggs for these beautiful tea cakes. Inspiration comes from wacky sources sometimes.

    Reply
  13. Colette

    Beautiful li’l teacakes!

    Reply
  14. Stephanie Adams

    Very simple recipe and teacakes looks incredible! I would like to try bake it with my daughter. 🙂

    Reply
  15. Nik@ABrownTable

    I find baking to be therapeutic and it gets me out of my mood swings, funks and the likes. Glad to hear you are back to your creative self once again!

    Reply
  16. mycookinghut

    These little teacakes look absolutely delicious!!

    Reply
  17. Alison@liaisonwithalison

    What a story! Thanks for the laugh (sorry it’s at your expense).
    Will have to give this recipe a go – I love friands as do my kids.
    Sneh, from where does one buy matcha???
    So glad you’ve got your writer’s block “unblocked”!

    Reply
    • Sneh

      Alison, you will find matcha at any of the tea parlours or Chinese/Japanese grocers.

      Reply
  18. jos

    Thanks for sharing this. It definitely looks a fantastic recipe. would have to try.

    Reply
  19. Kiran @ KiranTarun.com

    Many of us definitely can relate to this occasional creative block. Glad you manage to wiggle yourself out with this delicious teacakes!

    Reply
  20. Carine

    I made them last week and they were delicious. And they stayed fresh several days!
    Thanks for the recipe 🙂

    Reply
  21. Christina Colbert

    These look wonderful! Do you think it would be possible to bake them in a springform pan instead of individual little tea cakes? Thanks in advance …. 🙂

    Reply
  22. Ashleigh

    Hi Sneh, I gave these a go last night. I used muffin tins instead of friand tins and baked them for the time stated. But sadly they’re over-cooked – very hard & dry. Will definitely try these again though, as they smell, taste and look divine, but are very tough and dry 🙁 Wish I had of kept a more observant eye on them!

    Reply

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