A lovely moist cake with an undertone of distinctive Japanese Matcha green tea.
Ingredients (4 Servings)
You will need a 20cm round cake tin.
Ingredients for cake
50g white chocolate
80ml single cream (or milk)
4 eggs (medium size), beaten
80g plain flour
1 tsp baking powder
2 tsp Matcha powder
Ingredients for topping
1 tsp icing sugar
1 tsp Matcha powder
Set the oven tempurature at 170C. Grease and line the cake tin.
Put the butter and white chocolate in a saucepan and gently heat to melt. Set aside to cool.
Add the cream and eggs to the saucepan and mix well.
Sift all the dry ingredients together and add slowly to the butter and egg mixture, fold in gently but thoroughly.
Pour the cake mixture into the cake tin and bake in the oven for 40 minutes.
Mix the topping ingredients together and dust onto the cake.