Few months ago I bought a little pot of matcha green tea because I wanted to try it in some of my recipes.
Then I forgot it in the pantry. I love using new ingredients and often I buy few of them and wait for some inspiration…Yesterday I was in the kitchen organising my latest purchases (yes, I’m always buying new stuff for baking and cooking….ahahah) and I decided to bake a cake in my new Nordic Ware pan, so I opened the pantry, saw the little pot of matcha and thought “Let’s bake a matcha cake!”
A light and delicate cake with a hint of matcha green tea
- For the batter
- self rising flour: 200 grams
- caster sugar: 200 grams
- unsalted butter at room temperture: 200 grams
- eggs: 4
- matcha green tea: 3 tsp
- For the royal icing
- icing sugar: 200 grams
- egg white at room temperature: 20 grams
- lemon the filtered juice: 1
- Cream the butter and the sugar with an electric mixer until pale and fluffy.
- Sift the flour and the matcha into a bowl then add them to the butter mixture a tablespoon at a time with the eggs (slightly beaten).
- Once you have a smooth consistency pour the batter into a cake pan (about 20 cm diameter) and bake it in the preheated oven at 180 C for 30/35 minutes until a skewer inserted into the centre of the cake comes out clean.
- For the royal icing put all the ingredients (except for the water) into a bowl and mix with an electric mixer until smooth and shiny like a meringue. If you want to cover the cake with the icing (like in the picture) you should add few drops of water to have a runny consistency. Otherwise if you want to use the icing just for piping don't add any water.