Friday, 15 June 2018

Matcha and White Chocolate Cake

Watching Netflix and eating cake... life.

Matcha and White Chocolate Cake
slightly adapted from here

For the Cake:
3 eggs
Unsalted butter, same weight as the eggs
Caster sugar, same weight as the eggs
Plain flour, same weight as the eggs
1 teaspoon baking powder
1 tablespoon matcha
100g white chocolate, chopped (The only white chocolate I had in the house had toasted hazelnuts in it so I used that. You can use plain white chocolate and add about 2 tablespoons toasted hazelnuts... or just use plain white chocolate.)

For the White Chocolate Glaze:
100g white chocolate chopped
35ml cream

Make the Cake:
Preheat the oven to 170C. Line a 20cm x 10cm loaf pan with baking paper. Set aside.

Crack the eggs and weigh them, then weight out the same amount of butter, caster sugar and plain flour. Using an electric mixer fitted with the paddle attachment, beat the sugar and butter together for 5 minutes. Add the eggs, one at a time, mixing well after each addition. Sift in the flour, baking powder and matcha and fold in using a spatula. Stir through the chocolate, pour the batter into the prepared pan and bake for 40 minutes, or until a skewer inserted into the centre comes out clean. Remove from pan and leave to cool completely on a wire rack.

Make the Glaze:
Put the chocolate and cream into a heat-proof bowl and microwave in 30 second bursts until the chocolate has melted and the glaze is smooth. Leave to cool to a drizzling consistency, then drizzle over the cake. Leave to set for about 20 minutes before slicing.

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