Description
A delicious matcha cake with raspberry icing.
Ingredients
Scale
- 240 g Unsalted Butter
- 300 g Caster Sugar
- 4 Large Eggs
- 1 teaspoon Vanilla Extract
- 240 ml Milk
- 240 g Plain Flour
- 4 teaspoons Baking Powder
- ½ teaspoon Salt
- 2 ½ tablespoons Matcha
- 400 g Unsalted Butter (for icing)
- 300 g Raspberries
- 1 teaspoon Vanilla Extract (for icing)
Instructions
- Preheat the oven to 180 degrees. Grease or line 3×8 inch cake tins with baking paper.
- Cream the butter and sugar in a large bowl until light and airy.
- Add the eggs, milk and vanilla. Mix until smooth.
- In a separate bowl, mix all the dry ingredients together.
- Whisk the dry ingredients into the batter just until incorporated.
- Divide the batter evenly between the prepared pans.
- Bake for 35-40 minutes, until an inserted skewer comes out clean.
- Allow the cakes to cool fully.
- For the icing, whisk the softened butter on high speed for around 5 minutes.
- Gradually add in the icing sugar, mixing after each addition.
- Cook raspberries with a small splash of water to reduce to a coulis.
- Once cooled, add half of the raspberries and vanilla extract to the icing and mix briefly.
- Level the cake with a serrated knife.
- Stack the layers with icing and coulis.
- Spread icing around the outside of the cake for a smooth surface.
- Decorate with piped icing and fresh raspberries.
Notes
- Use fresh raspberries for the best flavor.
- Ensure the butter is at room temperature for easier mixing.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 100 mg
Keywords: Matcha, Cake, Raspberry, Dessert