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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