Raspberry matcha cake recipe
RECIPE: RASPBERRY MATCHA CAKE
I have a passion for matcha and raspberries. As a child - and still do now - I loved baking cakes. Today I have a little less time, so often I buy them, even if I miss making them myself. So, this week, I had a little pleasure with a homemade raspberry matcha cake, a must that I never get tired of :) I promised you the recipe, here it is!
For a 1 liter cake mold
- 280g of flour
- 2 eggs
- 100g of butter
- 150g caster sugar
- 15g matcha green tea powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda (optional)
- 1 pinch of salt
- 10 cl of milk
- 1 plain yogurt
- 200g of frozen raspberries
- unsalted slivered pistachios (for decoration)
Preheat the oven to 180 °.
Mix in a bowl, flour, salt, baking powder and green tea powder (and baking soda).
In another bowl, beat the eggs with a whisk then add the sugar and mix well.
Pour the melted butter over this mixture without ceasing to stir, then add the milk and yogurt. Incorporate the first flour-yeast mixture.
Butter the cake pan.
Pour a layer of batter then sprinkle with half of the raspberries then pour a second layer of batter then raspberries.
Finish with a pastry layer.
Sprinkle with pistachios to garnish.
Put the cake in the oven and bake it for 45 minutes at 180°.
Leave to cool for 15 minutes before unmolding.
The cake will keep for 4-5 days in the refrigerator.
It will be even better the next day. For more delicacy, you can add a white chocolate topping :)
Good tasting ! You will tell us about it.
