If there were such a thing, it would be my Mummy who LURVES green tea. I like it but I just like sipping it from a tea cup. My Mummy, on the other hand, will devour anything with green tea in it. Green tea cake, cookies, pumpkin seeds, chocolates … you get the idea 🙂 So in my baking flurry I decided to make a green tea cake for my Mummy.

No sugar, just sweetened with brown rice syrup which is a good alternative for those out there who can’t take sugar or maple syrup. I bought the green tea powder from Meidi-Ya at Liang Court. It’s the silver tin in the front.

While I was making it, I found myself strangely thinking of Hulk and hoping that the cake would turn out better than a conflicted superhero. With the recent bout of baking, I’ve found that my oven works better at lower temperatures with a longer duration so I worked around the recipe a little.

I trying to figure out why my cakes crack at the top like that. I have some very vague memories from home econs classes about it but the memory isn’t clear enough to remember exactly why they crack like that. So anyone who knows, please tell me how I can solve this problem. Thanks in advance and I’ll send you a cake from my next baking session 🙂

I am happy to report the official taster of my green tea cake, the green tea connoisseur herself a.k.a. my Mummy said that it was good … yes yes yes, we all know she’s bias but that’s good enough for me 🙂 By the way, that’s my Mummy after a flight … I’m just hoping when I’m her age I’ll be able to look that good when I get off a plane too :p