home-en, Tea (en)

Kusmi Tea’s recipes with matcha

Matcha, this fine powder of bright green, is consumed both in hot water and in recipes. Star of Japanese desserts, it is tasted beyond the land of the rising sun. Kusmi Tea gives you two delicious recipes easy to make to savor this unique and gourmet taste.


Cheese-Cake with Matcha tea

4 servings

Preparation : 20 mins

  • 9 oz. cottage cheese
  • 5.5 oz. Speculos biscuits
  • 2.5 oz. softened butter
  • 3.5 oz. caster sugar
  • 8.5 fl.oz. liquid fresh cream
  • 2 egg whites
  • 4 gelatines leaves
  • 1 lemon
  • 4 good tablespoons Kusmi Tea matcha tea, including 3 for sprinkling

Soften the gelatin leaves in a glass of cold water. Crush the biscuits and mix with the softened butter. Spread this mixture over the bottom of removable base tin or small circular moulds 3 inches in diameter.

In a mixer combine the cottage cheese with the sugar, powered Kusmi Tea matcha tea and the juice and zest of the lemon. Whip the cream. Beat the egg whites until stiff. Melt the gelatin in a small saucepan with a spoonful of water.

Add the gelatine to the cheese mixture. Stir well then carefully add the whipped cream and egg whites. Pour into the tin or moulds and chill for at least 6 hours. Sprinkle the surface of the cheesecake with the powdered Kusmi Tea matcha tea just before serving.

The cheesecakes will be even better if made the day before.


Vanilla Cake with Matcha tea

For one large or 6 small cakes

Preparation : 15 mins – Cooking time : 50 mins

  • 4.5 oz. wheat flour
  • 4.5 oz. rice flour
  • 7 oz. butter
  • 6.5 oz. caster sugar
  • 4 eggs
  • 1 sachet baking powder
  • 1 sachet vanilla sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon Kusmi Tea matcha tea
  • 1 pinch of salt

Separate the eggs. Use a whisk to beat the 4 egg yolks and sugar until the mixture turns white. Add the softened butter cut into cubes followed by the two types of flour and the baking powder. Beat the egg whites until stiff and carefully add them to the mixture.

Divide the batter into equal halves. Add the powdered Kusmi Tea matcha tea to one half and the two types of vanilla to the other. Preheat the oven to 355 degrees F.

Grease a single cake tin or use a compartment silicon mould. Alternating the layers, pour in the vanilla and matcha mixtures one by one. Bake the cake in the oven for 50 minutes. Wait for the cake to cool slightly before turning it out.

You could alternatively use just rice flour and add a spoonful of almond cream into the cake mixture.


@ Recipes by Sophie Menut