Layered Lemon and Matcha Marble Cake with Sesame Seed Brittle

It's been a day of checking things off the to do list:

Hair cuts for the kids - check

Passport photos orangised - check

Passport renewal forms collected - check

Laundry sorted, folded and put away - check

Plants watered - check

Groceries bought and stashed - check

Cake eaten - check

NOTE: There is enough batter to make 1 x 23cm x 13cm loaf cake plus 8 cupcakes. If you want to frost the cake with the Matcha Buttercream, then double the quantitly of frosting.



Layered Lemon and Matcha Marble Cake with Sesame Seed Brittle
cake adapted from here
sesame brittle adapted from here
Makes 1 x 23cm x 13cm loaf cake plus 8 cupcakes

For the Cake:
2 2/3 cups plain flour
2 1/2 teaspoons baking powder
1/4 teaspoons fine sea salt
2 1/3 cups caster sugar
1 teaspoon vanilla extract
6 eggs, at room temperature
2/3 cup sour cream
zest of one lemon and juice of half a lemon
2 tablespoons matcha powder
200g unsalted butter, melted and slightly cooled

For the Brittle:
1/2 cup caster sugar
2 tablespoons honey
Pinch fine sea salt
3 teaspoons water
1/2 cup raw sesame seeds
1 teaspoon vanilla extract
15g unsalted butter
1/8 teaspoon baking soda

For the Match Buttercream Frosting:
125g unsalted butter, at room temperature
2 tablespoons matcha powder
1 tablespoon cream
11/2 cups icing sugar, sifted
Pinch of salt

Make the Cake:
Preheat the oven to 180C (350F). Line a 23cm x 13cm loaf pan with baking paper and 8 holes of a cupcake pan with paper liners. Set aside.

Put the flour, baking powder and salt into a large mixing bowl and stir to combine. Set aside.

In a separate large mixing bowl, whisk the eggs and sugar together until thoroughly blended. Add the vanilla and sour cream and whisk again. Add the dry ingredients in 3 or 4 batched, folding them in with a spatula. Fold on the melted butter in 3 or 4 batches.

Pour half of the batter into another bowl. Add the lemon zest and juice to one bowl and the matcha to the other bowl. Stir both.

Pour half of the lemon batter into the prepared pan. Then pour half of the matcha batter on top. Pour the remaining lemon batter in, and finish with a layer of matcha batter. Use a skewer and drag it through the batter to create a swirl effect. Divide the remaining batter among the cupcake liners.

Bake the cake for 55 to 60 minutes and the cupcakes for 18 - 20 minutes. They are done when a skewer inserted into the centre comes out clean.

Leave the loaf to cool in the pan for 20 minutes before inverting onto a wire rack to cool completely. Leave the cupcakes in the pan for 5 minutes before transferring to a wire rack to cool completely.

Make the Brittle:
Line a baking sheet with a silicone mat or spray it with cooking oil spray. Set aside.

Put the sugar, honey, salt and water into a heavy-based pan over medium heat. Once the sugar has melted, stir in the sesame seeds. Cook for about 4 - 5 minutes, until the mixture is a deep golden caramel. Remove the pan from the heat and stir in the vanilla and butter. Once the butter is completely melted, add the baking soda. The mixture will fizz then settle. Immediately pour the hot mixture onto the prepared baking sheet. Leave to set for 20 - 25 minutes, then break into small shards.

Make the Frosting:
Put the butter and matcha into the bowl of an electric mixer. Beat until smooth and fluffy. Add the cream, icing sugar and salt and beat for 2 - 3 minutes until whipped. Chill in the refrigerator until it is a spreadable consistency.

Assemble the Cake:
Trim the side and top of the cake to make them level.

Cut the cake horizontally into three slices.

Place the bottom layer onto a cake plate and spread it with 1/4 cup of frosting.

Place the middle layer of cake on top and spread it with 1/4 cup of frosting.

Place the top layer of cake on top and use the remaining frosting to cover the top and sides of the cake evenly.

Press shards of the sesame seed brittle into the top of the cake.