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Matcha Green Tea cake with a zingy white chocolate frosting, topped with strawberries and Pistachio nuts

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Preparation time: hrs mins Cooking time: 0 hrs 25 mins Servings: 16 – 18 Difficulty: Anyone can do this! By: Lynn Hill - CCC Founder

Ingredients

For the cake

  • 200g butter (softened)
  • 200g white caster sugar (avoid using brown sugar as this may effect the green colour from the matcha tea powder)
  • 4 medium eggs ( lightly beaten)
  • 200g self raising flour
  • 1tbs Matcha Green Tea Powder

Frosting and topping

  • 150g White chocolate ( roughly chopped)
  • 95g butter
  • 4tbs double cream or whole milk
  • grated zest of one large Lemon
  • 250g icing sugar (sieved)
  • 2tbs fruit preserve ( this is for an optional glaze )
  • 800g fresh strawberries (halved)
  • 30g Pistachio nuts (roughly chopped)



Green Tea powder can be a little expensive. But it’s so worth it as it gives the cake a natural green flavour. The flavour isn’t earthy either, just a subtle tea flavour. Adding more powder will enhance the colour and tea flavour. With this recipe, I found 1 tablespoon to be just enough.

There’s some great textures too with the chopped Pistachio nuts, smooth white chocolate frosting and fresh strawberries. I’ll make a very cheeky request here that you try to find some home grown strawberries as some, out of season fruits, can  be as hard as anything, with no flavour what so ever. This is my personal opinion.

Method

  • Make the cake

    1. Preheat the oven to 180deg conventional or 160deg fan assisted. Grease and line the base of a shallow 29cm x 19 cm oblong tin or similar. At least 2cm/1″ deep.

    2. Using an electric hand mixer, beat together the butter and sugar until light and fluffy. Gradually add the eggs and a little of the flour. This will help prevent too much curdling.
      Mix until well combined.

      Add the remaining flour and the Matcha Green Tea Powder. Mix together until well combined.

    3. Pour the cake mixture evenly into the prepared tin. Bake for 20-25 mins or until baked. Testing the centre of the cake, in different areas, with a skewer until it comes out clean.

    4. Leave in the tin to cool for about 10 mins, before turning out onto a wire wrack to cool completely.

  • Lemon White Chocolate frosting and topping

    1. Melt the chocolate, butter and cream in heat proof bowl over a pan of simmering water.

      Take the bowl off the heat. Add the Lemon Zest and the icing sugar. Mix until you have a nice smooth spreading consistency.

      Leave to one side to set a little. Popping it in the fridge helps it to set.

    2. When your cake has cooled completely, spread the white chocolate frosting over your cake. Pouring the frosting into a piping bag with about a half ins/1cm opening, will make this a lot easier.

    3. If using, heat the fruit preserve to soften it a little. Sieve and leave to cool. Decorate the cake with the sliced strawberries, then glaze the strawberries with the fruit preserve.

      Scatter the whole cake with the pistachio nuts.

    4. NOTE:
      This cake is best served immediately but will keep in the fridge for a day or so. But the strawberries will start to soften and discolour after a few hours.

      Bring back to room temperature before serving.

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