Matcha & White Choco­late Cake With Raspberries

A rich, gooey cake with a trendy matcha twist

Woman's Weekly (UK) - - Cookery -

serves 8-10

225g (8oz) un­salted but­ter, at room tem­per­a­ture

225g (8oz) caster su­gar

1tsp vanilla ex­tract

225g (8oz) plain flour, sifted 1tsp bak­ing pow­der

3tsp matcha green tea pow­der

4 large free-range eggs, lightly beaten

Zest and juice of

2 limes

3tbsp whole milk for the toP­Ping:

250ml (8floz) whip­ping cream

1tsp vanilla ex­tract

1tbsp ic­ing su­gar

300g (10oz) raspberries 60g (2oz) white choco­late, melted

1 Pre­heat the oven to 160C/ gas 3. Us­ing an elec­tric mixer, beat the but­ter and su­gar to­gether in a bowl un­til creamy and pale, then mix in the vanilla un­til well com­bined. in a sep­a­rate bowl, sift to­gether the flour, bak­ing pow­der and matcha pow­der.

2 Add 1 egg, 1tbsp of the flour mix and the lime zest and juice to the but­ter mix­ture, and beat with an elec­tric mixer un­til well com­bined. Con­tinue by adding 1 egg, 2tbsp flour mix and 1tbsp milk at a time, beat­ing well, then fold in the re­main­ing flour mix. scrape into a greased and lined 23cm (9in) spring­form cake tin. Bake for 30 min or un­til an in­serted skewer comes out clean. Al­low to cool in the tin, then re­move to a wire rack to cool com­pletely.

3 For the top­ping, whip cream, vanilla and ic­ing su­gar un­til it holds its shape, spread over the cooled cake and dec­o­rate with raspberries. Driz­zle over the melted white choco­late.

Per serv­ing: 648-518 cals, 42-33 fat, 25-20g sat fat, 58-46g carbs

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