A while back, I picked up a little tin of matcha tea so that I could try baking with it. Needless to say, it has been living on the spice rack in the pantry and would probably still be there, unopened, if the Tuesdays with Dorie bakers had not chosen to make matcha financiers this week!
Since we are trying to lose a little weight here, I only made a third of the recipe which gave me 10 little cakes. My new pan, one I found on my last trip to Pennsylvania, is actually for popovers and for some reason, it only has 7 cups in it which meant I had to use 2 pans. The ones I baked in the muffin pan, a black-nonstick pan, are on the right side of the photo. The look very different from the ones baked in my aluminum popover pan.
Not only did they look different, they also came out shorter and much darker. Beleive it or not, I used a portion scoop and each one is the same amount of batter-the pans were just so different that it really shows in the baked cakes above.
Matcha tea is not easy to find and I picked mine up in a spice shop that also sells teas. The tin is so cute but if you notice the size of my measuring spoons next to it, you should see that it is also tiny; it holds barely 2 tablespoons!
My new, old pan. It is a fairly heavy gauge, aluminum popover pan and the cups are nice and deep. Best part, I think I spent $3.00 for it!
A side view of the cups-nice and deep
The photo in the book has very bright green cakes but the recipe tells you that the batter will be a pea green. Mine are definitely pea green which makes me wonder about the photo in the book. The day these were baked, the flavor was a little grassy and I did not care for them but as they aged for a day or two, the flavor improved, a lot. These may make another appearance in our kitchen, but not for a while-we really need to get back on track with the diet!