#matcha cake

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Felt like celebrating

Made matcha cake

Matcha is a type of green tea that looks rather like vivid green cocoa powder. Unlike most teas, it is consumed whole rather than steeped, giving it a strong oceanic, vegetal flavour with a distinctly sweet aftertaste. Because it is consumed in its entirety, this tea contains at least three times the antioxidants of other green teas, and several times more than a glass of orange juice.

Matcha is also believed to boost metabolism and help lower cholesterol levels when enjoyed regularly. It is a versatile drink that can be served hot or cold, sweetened or unsweetened.

It pairs particularly well with dairy and can even be used as an ingredient in a wide range of recipes, from cakes and ice cream to scones and biscuits – which brings us to today’s recipe.

There are many delightful, sweet treats that makev use of this tea, but we’ve chosen to bake a Green Tea (Matcha) Cake with White Chocolate Frosting, using our exquisite Matcha Silver (cooking grade matcha), crafted from some of the best green tea leaves.

Preparation time: 30 minutes Cooking time: 15 minutes Total time: 45 minutes Servings: 8

Ingredients

For the green tea cake

225g unsalted butter, softened

200g caster sugar

125g plain flour

2 tsp baking powder

3 egg yolks

3 egg whites

1½ tbsp matcha powder

2 tbsp milk

For the white chocolate frosting

225g unsalted butter, softened

190g icing sugar

6 tbsp white chocolate, melted

¼ tsp salt

1 tsp milk

Method

Preheat the oven to 190°C (375°F). Grease the base and sides of two 20cm cake tins with melted butter. Line with baking parchment and grease the paper again. Set aside.

In a large mixing bowl, cream the softened butter and caster sugar together with an electric whisk until light and fluffy. Add the egg yolks and continue whisking until smooth and creamy.

In a separate bowl, whisk together the flour, baking powder and Matcha Silver powder. Sift the mixture to ensure an even texture. Gradually fold the flour mixture into the butter-sugar-yolk mixture, a spoonful at a time, using a spatula. If the batter seems too dry, add a couple of tablespoons of milk.

In another bowl, whisk the egg whites until they form soft peaks. Gently fold them into the cake mixture in three additions.

Divide the batter evenly between the two prepared tins. Bake for 12–15 minutes, or until a skewer inserted into the centre comes out clean. Once baked, remove from the tins immediately and allow to cool at room temperature.

To make the frosting, beat together the butter, icing sugar, melted white chocolate, salt and milk in a large bowl using an electric whisk until smooth and creamy. If not using straight away, refrigerate.