Christelle Huet-Gomez’s Raspberry & Matcha Tea Cake


Add a matcha twist to your usual afternoon tea with this unique cake

• 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

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.
3 Then add the flour, salt and matcha tea. Beat for a few minutes more. Pour in the milk little by little, whisking constantly.
4 Beat the egg whites until stiff and, using a whisk, gently incorporate them into the batter.
5 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.
6 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.
7 Before turning it out, leave it to set in the fridge for at least 2 hours. Serve chilled.

Recipe courtesy of Christelle Huet-Gomez, extracted from Magic Cakes


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