Soft Matcha Cake - Tsuki x Instinct
on Mar 20 2024
This moist cake, infused with the subtle flavors of lemon and matcha, is perfect for your gourmet breaks.
Ingredients
- 160g eggs
- 260g white granulated sugar
- 1 yellow lemon zest
- 190g flour
- 12g matcha
- 1g salt
- 6g baking powder
- 250g heavy cream
- 155g butter
- About twenty raspberries
- Total Weight = 1034g
Instructions
- Using a whisk, beat the eggs with the granulated sugar into which you will have incorporated the lemon zest.
- Add the flour, matcha, salt, and baking powder, sifted together, using a spatula.
- Finally, incorporate the cream with the melted butter.
- Fill buttered and floured cake molds.
- Bake in a convection oven at 165ºC for 50 minutes.
- Let cool for about 20 minutes before unmolding.
For extra indulgence, you can add fresh raspberries after baking.
