Sunday, March 20, 2016

Odile's Fresh Orange Cake and Matcha Financiers

Odile's Fresh Orange Cake and Matcha Financiers are the two recipes from Dorie Greenspan's Baking Chez Moi that the Tuesdays With Dorie online baking group is making this month.

I made the orange cake twice.  The first time I baked it into cupcakes and contributed them as refreshments at a gathering, never taking the opportunity to photograph or taste the cakes.  So I made it again which was easy to do as the ingredients are all basic things that I always have.

The cake comes together quickly and has a lovely taste.  The texture is a bit off due I think to the altitude at which I live.  Had I reduced the sugar the top of the cake might have been smoother.  We had no problem eating this up.

Finding matcha for the Matcha Financiers took a bit of effort.  I have lots of green tea that I rarely drink, so first I wondered if I could pulverize it as a substitute for matcha.  Some internet research revealed this was not a good idea.  I checked two tea shops, where small pouches of matcha were on sale for $30 and $35.  Further research led me to a Korean grocery store, where there was lots of tea but nothing labelled matcha in English.  After studying the labels I decided that the package labelled "super premium Japanese green tea powder" might be matcha and I took the leap and bought it for $10.

At home I looked up the Japanese characters for matcha and found that I had indeed purchased matcha.

As with the orange cake the batter came together quickly.  I was left with 6 egg yolks which I used to make a delicious chocolate pudding.  I baked some of the financiers in mini muffin tins and some in my madeleine pan.  My oven bakes hotter than I realized, and the cakes browned up a bit too much before I could pull them out.  Never having baked with matcha before I used only one teaspoon, and can't really taste it at all.  The flavor is mild, the almond meal is what I notice the most.  I look forward to making these again with 1 1/2 teaspoons matcha.