Make It With Matcha!

LAY­ERED OR­ANGE MATCHA CAKE SERVES 10 PREP 15 MINS COOK 30 MINS

Woman’s Day (Australia) - - Food To Love -

Pre­heat oven to mod­er­ate, 180°C. Lightly grease and line 2 x 20cm round cake pans. In a jug, com­bine ½ cup warm milk and 3 Lip­ton Matcha Green teabags. Set aside 5 mins to in­fuse. Mean­while, in a bowl, us­ing an elec­tric mixer, beat 250g soft­ened but­ter and 1 ¼ cups caster sugar to­gether un­til creamy. Add 4 eggs, one at a time, beat­ing well. Beat in 2 tsp vanilla. Squeeze liq­uid from teabags, dis­card. Fold 2 ¾ cups sifted self-rais­ing flour into creamed mix­ture al­ter­nately with com­bined milk and ½ cup or­ange juice. Stir in 2 tsp grated or­ange zest. Di­vide be­tween pans. Bake 25-30 mins un­til cooked when tested. Rest in pan 10 mins be­fore turn­ing onto a wire rack to cool com­pletely. Split each cake in half hor­i­zon­tally. FROST­ING Mean­while, in a bowl, us­ing an elec­tric mixer, beat 250g soft­ened but­ter un­til creamy. Grad­u­ally beat in 4 cups sifted ic­ing sugar, 1 tbsp matcha pow­der and 1 tbsp milk (if nec­es­sary) on low un­til smooth and spread­able. Sand­wich cold cakes with frost­ing, then spread over top of cake. Top with blue­ber­ries and dust with a lit­tle ic­ing sugar.

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