Raspberry and matcha tea cake

Raspberry and matcha tea cake

By
From
Magic Cakes
Serves
10
Prep
25 mins
Cooking time
50 mins
Photographer
Valéry Guédes

Ingredients

Quantity Ingredient
4 eggs, separated
150g caster sugar
1 tablespoon water
125g butter
100g plain flour
pinch salt
15g matcha tea
500ml milk, at room temperature
200g fresh raspberries

Equipment

Quantity Ingredient
11 cm x 35 cm rectangular cake tin, silicone or greased with butter or lined with baking parchment

Method

  1. Preheat the oven to 150°C.
  2. Whisk the egg yolks with the sugar and water until the mixture whitens. Melt the butter and pour it into the mixture. Then add the flour, salt and matcha tea. Beat for a few minutes more. Pour in the milk little by little, whisking constantly.
  3. Beat the egg whites until stiff and, using a whisk, gently incorporate them into the batter.
  4. Arrange the raspberries in the bottom of the greased cake tin and pour the batter on top. The raspberries will rise into the middle of the cake during baking. Smooth the surface of the batter with the blade of a knife and bake in the oven for 50 minutes. When the cake comes out of the oven it will wobble slightly.
  5. Before turning it out, leave it to set in the fridge for at least 2 hours. Serve chilled.

Chef’s tip

  • Decorate with a few raspberries and a red berry coulis.

    You could also make a white chocolate icing: melt 150 g white chocolate. Away from the heat, add 70 ml whipping cream. Chill in the fridge for at least 2 hours, then whip the ganache for around 10 minutes until it thickens.
Tags:
cakes
baking
dessert
simple cakes
chocolate
fruit
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