12 Serves
60 Mins
Preheat your oven to 175°C and line a square baking pan with parchment paper.
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Vitamin K
0 µg / 120 µgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
120 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
2 mg / 420 mgPhosphorus
167 mg / 1,250 mgPotassium
14 mg / 4,700 mgSodium
132 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
0 g / 28 gSugar
16 g / 50 gSaturated Fat
7 g / 20 gCholesterol
62 mg / 300 mgCaffeine
30 mgNet Carbs
26 gAlcohol
0 g
In a large mixing bowl, whisk together the flour, baking powder, and matcha powder until well combined.
In a separate bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy.
Add the eggs and vanilla extract to the butter mixture, beating until smooth.
Gently fold the dry ingredients into the wet mixture until just combined, then pour the batter into the prepared baking pan.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
8
g58
g14
g
Japanese
Italian