The title of the recipe

Matcha and Strawberry Crumble Cake

A unique twist on the classic apple crumble, this Japanese-inspired dessert combines the brightness of matcha green tea with the sweetness of fresh strawberries.

Ingredients:

For the cake:

• 2 cups (250g) all-purpose flour
• 1 cup (200g) granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup (115ml) whole milk, at room temperature
• 2 large eggs
• 1 tablespoon matcha powder

For the crumble topping:

• 1/2 cup (60g) all-purpose flour
• 1/2 cup (100g) granulated sugar
• 1/4 cup (55g) unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 cup (120g) rolled oats

For the strawberry compote:

• 1 cup (150g) fresh strawberries, hulled and sliced
• 2 tablespoons granulated sugar
• 2 tablespoons cornstarch
• 2 tablespoons water

Instructions:

1. Preheat your oven to 350°F (180°C). Grease a 9x13-inch baking dish.
2. In a medium bowl, whisk together the flour, sugar, and baking powder. Add in the salt and set aside.
3. In a separate large mixing bowl, whisk together the milk, eggs, and matcha powder until well combined.
4. Pour the dry ingredients into the wet ingredients and mix until just combined.
5. Pour the cake batter into the prepared baking dish and smooth out the top.
6. To make the crumble topping, combine the flour, sugar, and melted butter in a bowl. Stir until crumbly.
7. Sprinkle the crumble mixture evenly over the cake batter.
8. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
9. While the cake is baking, prepare the strawberry compote by combining the sliced strawberries, granulated sugar, cornstarch, and water in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens.
10. Remove the crumble cake from the oven and let it cool for 5 minutes before serving warm with a dollop of whipped cream or ice cream on top.

Note: This recipe is a variation of Matcha layer cake, with added strawberry compote and crumble topping.