Polka Dot Matcha Green Tea
Recipe from Tartelette
3 large eggs (2 oz each)
90 grams all-purpose flour
90 grams rice flour
80 grams cream cheese, softened
115 grams butter, melted (1 stick)
150 grams sugar
1 pinch of salt
1 teaspoon baking powder
1 tb vanilla extract
1 1/2 tsps matcha powder

With a stand mixer (paddle attachment) or a hand held one, whip the cream cheese with the sugar until smooth. Add the eggs, one at a time, scraping the sides and bottom of your bowl with a spatula in between each addition. Sift the flours with the baking powder and add it to the cream cheese mixture, whip for a few seconds. Add the salt and butter and mix a few more seconds. Divide the batter in 2/3 and 1/3, add the vanilla extract to the 2/3 batter and the matcha tea to the 1/3 batter.
Preheat your oven at 350F. Grease a 9x9 inch square cake pan and pour the 2/3 rd vanilla batter into the pan. Fill a pastry bag fitted with a large tip with the matcha batter and squeeze dots throughout the cake, pushing the tip all the way down the cake batter. Bake 30-35 minutes or until a knife inserted in the middle is free of cake batter. Let cool 15 minutes before unmolding. Keeps well covered up to 3-4 days. Remove 45 minutes from the fridge before serving so the crumbs can relax and the flavor develop.