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Mini Matcha Cakes with Lemon and Matcha Buttercream

Posted on 27th June 2019

Home > MasterClass Recipes & Gift Guides > Mini Matcha Cakes with Lemon and Matcha Buttercream

Green tea lovers will fall in love with this light cake with a double dose of matcha flavouring in the cake and in the buttercream.

Makes 12.

Products used:

MasterClass Non-Stick Twelve Hole Mini Sandwich Tin
MasterClass Smart Space Mixing Bowl Set with Colander and Measuring Jug
MasterClass Electronic Duo Kitchen Scales
MasterClass Copper Finish Measuring Spoon Set
MasterClass Deluxe Stainless Steel Rotary Whisk

Ingredients:

For the cakes:

250g soft butter
250g golden castor sugar
4 medium eggs
250g self-rising flour
2 tbsp matcha powder
1 lime
2 tbsp milk

For the icing:

100g soft butter
50g icing sugar
1 tbsp match powder
1 tsp lime juice
1 tbsp picked lemon balm leaves

Method:

Pre-heat oven to 170°C.

Place the softened butter and icing sugar into a mixing bowl, then mix together until light and fluffy.

Gradually add the eggs one at a time mixing in between each egg.

Fold in the flour, lime zest and matcha powder slowly being careful not to over mix.

Add the milk to loosen the mixture a little, then divide the mixture into a twelve hole mini non-stick baking tin.

Bake for approximately 12 minutes.

While the cakes bake whisk together the remaining softened butter, lime juice, matcha powder and icing sugar to make the butter icing.

When the cakes are baked and cooled pipe the icing on top of the cakes and finish with chopped lemon balm or fresh mint.

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Lifetime Brands Europe Limited, KitchenCraft, The Hub, Nobel Way, Birmingham, B6 7EU
© 2022 MasterClass. eCommerce by blubolt.

This site uses cookies to provide you with a great user experience and to show you relevant content. If you’re OK with that, just continue. To find out more, please review our cookie and privacy policy.