Reprint/blog from NYT

I want to make this. If anyone else has made this, please let me know how it turned out! (I might make it and bring it to the in-laws for Easter celebrations.

GREEN TEA AND RASPBERRY CAKE

Adapted from Kaori Endo at Rose Bakery, Paris
Serves 10-12

1 heaping cup flour
½ teaspoon instant yeast
½ teaspoon salt
2 heaping tablespoons matcha green tea powder (see note)
¼ cup unsalted butter
⅔ cup crème fraîche
3 eggs
3 egg yolks
1¼ cups sugar
¼ cup raspberries (can use frozen).

1. Preheat the oven to 350 degrees. In a medium bowl, mix the flour, yeast, salt and matcha powder. In a small pot, melt the butter. Add the crème fraîche to the butter and whisk; remove from heat.

2. Using electric beaters or a food processor, whip the eggs, yolks and sugar until the mixture is white and thick. With a spatula, gradually fold in the dry ingredients. Then add the crème fraîche/butter mixture. (If the result is very thick, don’t hesitate to reheat it a tad.) Pour half of the mixture into a buttered cake pan. Distribute half of the raspberries into the batter. Pour the rest of the mixture into the pan, then the second half of the raspberries, using your finger to press them just below the surface.

3. Bake until lightly golden and a knife inserted comes out clean, 40 to 50 minutes.

Note: Matcha powder available at Asian supermarkets, such as Sunrise Mart.