Today is brought to you by the color green, the letter O, and some mascara, but mostly the color green. (That will teach me for photographing green bread on green with green. Duh much).
Today I am bringing you some Lashgasim mascara. Two Faced is one of the only brands I know as far as the fancy make up goes. Fancy being anything you can’t buy one get one 50% off at the local drug store. I love Two Face’s make up primer and ration a tiny bit here and there as if it is the last make up primer I will ever be able to purchase. (Don’t ask, years of conditioning).
Ending anything with ‘gasim’ should raise any girls eye-brows and the challenge of a broken promise to smirk her lips. In other words boys… well, you get the idea. No boys are reading this post anyway. But, much like all of those promises ending in ‘gasim’, this mascara left me disappointed and needing to wash up before work. The short bristles made for sharp harsh lashes that were clumpy and artificial looking. And with all straight sticks, this was merciless if accidentally poked in the eye.
I’ve been itching to play with matcha since those cupcakes I made last year. This cake came out wonderfully except for my lack of marbling skills. I found the flavors to be wonderful and not overly sweet. Perfect sliced for breakfast or as a snack without being overly sweet.
Matcha and Chocolate Marble Cake
Discovered on Life’s a Feast, adapted from Chef Marcy Goldman, Food & Wine.
Ingredients:
- 2 cups AP flour
- 2 teas baking powder
- 1/4 teas salt
- 12 tbs unsalted butter, softened to room temperature + 3 tbs unsalted butter, melted
- 1 1/3 cups sugar
- 2 large eggs
- 1 teas vanilla
- 1/2 cup whole milk
- 2 tbs unsweetened cocoa powder
- 1 1/2 teas Matcha tea powder
Preparation:
Preheat the oven to 350 degrees F and grease an 8×4 loaf pan.
In a medium bowl, whisk together the flour, baking powder and salt; set aside.
In the bowl of a mixer, beat the 12 tbs butter and sugar until fluffy. Beat in the eggs, one at a time, scraping down the sides as needed. Mix in the vanilla.
Slowly mix in the dry ingredients, alternating with the milk until blended.
In another small bowl, whisk the melted butter into the cocoa powder in a small bowl until completely blended and smooth. Remove one cup of the batter from the mixing bowl and stir into the chocolate mixture until well blended.
Stir the Matcha tea powder into the remaining batter in the mixing bowl. When mixed, spoon half of the matcha batter into the prepared loaf pan, making sure to smooth out to all corners and tap down any lumps. With a spoon or spatula, plop the chocolate batter onto the matcha batter ( I did not need to use all of my chocolate batter). Then cover the chocolate layer with the remaining matcha batter, using the back of a spoon, or spatula to smooth out while trying to mix the chocolate layer. With a butter knife, create a few swirls in the batter.
Bake for 25 minutes then reduce the oven temperature to 325 degrees F and bake for an additional 25 minutes. Ten with aluminum foil to prevent any further browning and bake for 10 to 15 minutes more or until just set in the center and a toothpick comes out clean with a few moist crumbs.
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My name is Kita. I am a 20 something girl geek and website/graphic designer who can rock an apron like there is no tomorrow. 
The cake is beautiful! Love the colors!
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The cake looks spectacular!Marble cakes are as beautiful as it gets.Matcha and chocolate combined,sounds intriguing.
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Matcha is something I just can’t get into, though I’ve only had it as a tea, not in any baked goods. I suppose marbling it with chocolate would probably make it okay, though.
I’ve never asked anyone this – what kind of flavor does it give baked goods, anyway?
In terms of mascara, it’s not something I wear often (special occasions only…more of a no-makeup/eyeliner-only girl), but I’ve definitely stabbed myself in the eye before. Not fun. -_-
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Perfect cake and amazing photos!
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I love a good mascara too. I feel that the cheaper drug store stuff is fine to throw in your purse for a touch up but you need to good stuff for the day to say use.
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This looks to die for – I love matcha, and I love marble cake, so the combination should be a total winner. And yay for pocky, too!
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oooooh purtty! I so wanna slice of this… I’ve never had matcha, but I think I need to!
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I’m not a big mascara-wearer, so I’ve never tried that stuff. They shouldn’t be ending the name in “gasim” if it isn’t mind-blowing amazing.
The cake, however, looks delicious. I love the colors!
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This cake is lovely! The marbling is great. I’m curious about the matcha & chocolate combo, would have never thought to put it together but I might have to try it out. Sounds yummy!
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I think I’d run in the other direction before putting anything on my face that ends in the word gasm. Wow, that sounds really bad. But it’s true. Sorry the mascara disappointed. The cake looks delicious. I would love to serve this to Dudette and try to convince her that it’s not zucchini. Yeah, I’m mean that way.
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I use my smashbox photo finish primer sparingly as well. But recently discovered that Monistat powder-gel works just as well and is A LOT cheaper.
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So pretty! I love the idea of baking with matcha powder.
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LOVE this! Its so pretty.
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I am not a regular masscara wearer, lipgloss is already the whole and all of makeup for me…But I know how to appreciate a perfectly applied makeup or a perfectly blended makeup combo for that matter. The same way that I can appreciate a perfectl photographed cake just like what you have here. Matcha is refreshing, don’t you think so? I am gonna try this recipe…Thanks!
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Just like you, this cake is beautiful. I love the vibrant green color against the chocolate marbling – and you’ve inspired me to use matcha more in my baking!
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Gorgeous bread, Kita! The colors are stunning…as is the marbling~
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cake…not bread
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