A popular ingredient in Asian desserts, matcha powder is made from powdered green tea leaves. It makes this cake a very pretty green colour, especially when paired with snowy white meringues and pink petals. The green tea element in this moist cake is subtle and marries well with the lime and the lovely light frosting.
Ingredients
- 3 tbsp (40 g) butter, softened
- 1 cup (220 g) plus 2 tbsp caster/granulated sugar
- scant ⅔ cup (140 ml) vegetable oil
- 4 eggs
- ¼ cup (60 ml) buttermilk
- 1 tsp vanilla paste
- ¾ oz (25 g) matcha powder, sifted
- 1¾ cups (250 g) plus 2 tbsp self-raising/self-rising flour
- 3 grated lime zest
- store-bought mini meringues or crushed large meringues, to serve
- pale pink edible flower petals, to decorate
Creme Fraiche Frosting
- ½ cup (100 g) creme fraiche, chilled
- 1 cup (200 g) minus 2 tbsp full-fat cream cheese
- 3½ tbsp (50 g) unsalted butter, well softened
- 1¼ cups (150 g) icing/confectioners’sugar, sifted
- 1 freshly squeezed lime juice
- 18 x 30-cm/7 x 12-inch rectangular cake pan, buttered, base-lined with baking parchment and sides dusted with flour
How to Make It
- Preheat the oven to 160°C (325°F) Gas 3.
- Beat together the butter, sugar and oil in an electric stand mixer or using a hand-held electric whisk for about 2–3 minutes until pale. Add the eggs, one at a time, beating well between additions.
- Gradually beat in the buttermilk, then the vanilla and matcha. Sift in the flour and add the lime zest and fold to combine. Pour the cake mixture into the prepared pan, then smooth the top and bake in the preheated oven for 25–30 minutes until risen and the centre springs back when lightly pressed. Leave to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- To make the frosting, beat together the crème fraîche, cream cheese, butter, icing/confectioners’ sugar and lime juice until combined into a light and fluffy frosting. Spread over the cooled cake and decorate with mini meringues or crushed meringue and pale pink edible flower petals.
