If you read my post last Friday, I’ve been putting some serious amount of time on my blog lately. So, last week I scrubbed through my recipe files and found lots and lots of Sunday Supper recipes. When I first joined this movement, I was one of the 30-or-so bloggers there and today I’m so blown away with so many talented chefs in the house. Truly, our #SundaySupper movement has grown bigger and better!
And the best part was that one of my friend has been spying on our McCormick campaign we did last month. I was excited when she asked me where she can purchase McCormick sauce because those recipes are so drool-worthy. She was 34-weeks pregnant when she messaged me and I felt bad thinking that she would need to go to a grocery store in her condition, so two weeks ago, I sent her a box filled with McCormick skillet sauces. She told me that thanks to the sauce, her family can enjoy easy-peasy and delicious meals as they welcomed their new family members last week. Isn’t our #SundaySupper Movement amazing?
Speaking of Spring Fling, Frederick and I have been enjoying our backyard and I’ve been thinking of growing some veggies but I will need your help! I am still not sure on how to start planting the veggies, although I’ve been doing some research on the plants that are suitable for this kind of climate. But it’s been fun so far.
On another Spring note, I’ve been having lots of green tea lately – from cookies to chocolates and noodles. Green tea soba noodles, yo! But today I’m sharing with you a green tea cake. I was about to introduce this for St. Paddy’s day and decided to do it for my Sunday Supper family instead.
This matcha (green tea) cake is special. It’s so easy to make and not too sweet. I added some strawberries and combined it with mascarpone for the filling; hence the flavors of matcha and strawberry complements one another. The only downside is that this recipe is for a 6″ round-shaped pan with a 3-layers. So if you need a big slice, you have to do a bit math here and there or you can just simply bake one recipe for yourself.
- 2 tsp green tea powder
- 150 gr flour
- 1 tsp baking powder
- pinch of salt
- 1 tsp vanilla extract
- 2 eggs
- 85 gr sugar
- ½ cup (1 stick) butter, room temperature
- 80 ml milk
- 8 strawberries, finely chopped
- ½ cup mascarpone cheese
- ¼ cup heavy cream
- 2 tbs sugar
- 1 tsp vanilla extract
- Preheat the oven to 350F.
- Matcha cake: in a bowl, combine the salt, green tea powder, flour, and baking powder.
- Beat the eggs, vanilla, sugar, and butter until combined.
- Add the flour mixture to the bowl. Mix well.
- Add the milk and combine.
- Bake until wooden skewer or toothpick inserted into center comes out with no crumbs attached, about 10-15 minutes.
- For the filling: combine all the ingredients, except strawberries. Mix well.
- To assemble: With a serrated knife, trim top of cake layers to yield a fairly flat surface. Place one cake layer on the bottom of cake stand or serving platter.
- Spread ¼ cup of filling on top of cake, then spread strawberry on top of preserve. Flip second cake layer upside down, spread remaining ¼ cup of filling and strawberry. Repeat for another layer.
- Spread the remaining filling evenly over top and sides of cake.
- Refrigerate cake for 15-20 minutes to set.
I love browsing what others are cooking… same as what you’re doing right now! Check out these amazing recipes….
- Easter Egg Smoothie by Sew You Think You Can Cook
- Home-made Limoncello by Manu’s Menu
- Meyer Lemon Rosemary Martini by The Redhead Baker
- Asparagus and Roasted Garlic Hummus by Palatable Pastime
- Baked Lemon and Goat Cheese Dip by The Girl In The Little Red Kitchen
- Cauliflower Salad by Wallflour Girl
- Green Asparagus Soup with Seared Scallops by An Appealing Plan
- Panzanella Primavera by Culinary Adventures with Camilla
- Roasted Baby Artichokes with Lemon Garlic Dipping Sauce by Bobbi’s Kozy Kitchen
- Salmon Berry and Almond Salad with Honey Lemon Dressing by Family Foodie
- Skillet Spinach Artichoke Dip by Life Tastes Good
- Asparagus Gribiche by The Wimpy Vegetarian
- Early Peas with Pearl Onions in Cream by Lifestyle Food Artistry
- Roasted Asparagus with Balsamic Mustard Vinaigrette by Food Done Light
- Sauteed Artichokes & Potatoes by Carrie’s Experimental Kitchen
- Spring Green Rice by Magnolia Days
- Venetian Risi e Bisi by La Bella Vita Cucina
- Artichoke Pesto Pasta by PancakeWarriors
- Caramelized Onion Tarts with Poached Eggs by Jane’s Adventures in Dinner
- Crispy Honey Chicken Spring Salad by Rants From My Crazy Kitchen
- Early Spring Risotto by Cooking Chat
- Honey Lemon Shrimp by Cindy’s Recipes and Writings
- Irish Lamb Stew by Food Lust People Love
- Lemon Spaghetti by Eat, Drink and Be Tracy
- Pasta with Spring Herbs by MealDiva
- Pea & Chèvre Souffle by FoodieTots
- Quiche Florentine by Curious Cuisiniere
- Roasted Lamb Chops, Fontina Cheese Polenta with Asparagus and Mushrooms by Crazy Foodie Stunts
- Root Vegetable Risotto by Momma’s Meals
- Spring Vegetable Risotto by A Day in the Life on the Farm
- Salmon and Strawberry Spinach Salad with a Kentucky Maple Vinaigrette by Dandelion Greens
- Tilapia with Classic Pesto by Whole Food | Real Families
- Veal Stew with Spring Greens by The Texan New Yorker
- Berry Shortcakes by That Skinny Chick Can Bake
- Blueberry Coconut Macaroons by Pies and Plots
- Blueberry Rhubarb Muffins by Hezzi-D’s Books and Cooks
- Carrot Cake Cookies by Noshing With The Nolands
- Carrot Cake with Lemon Cream Cheese Frosting by Take A Bite Out of Boca
- Coconut Poke Cake by Cosmopolitan Cornbread
- Girl Scout Lemonades Lemon Pie by Our Good Life
- Gluten Free Healthy Hummingbird Cake by Cupcakes & Kale Chips
- Lemon Meringue Pie by Serena Bakes Simply From Scratch
- Matcha Strawberry Cake by Brunch with Joy
- Palm Sunday Easter Bread by Love and Confections
- Pretzels, Peanut Butter, and Beer Cake Recipe by Recipe for Perfection
- Sticky Carrot Squares by What Smells So Good?
- Strawberry Muffins by Small Wallet, Big Appetite
- Three Berry Coconut Crispies by Simply Healthy Family
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.