Matcha tea & white chocolate cake

On 06 February 2019
Matcha yuzu cake


3 big eggs
180g flour
80g white chocolate
120g butter
150g sugar
1 pinch of salt
1.5 teaspoon of matcha-yuzu tea
1 teaspoon of baking powder
1 lime


Preheat the oven to 180°C (356°F). Melt the butter. In a bowl, whisk the eggs together with the sugar until the mix whitens. Then add the sieved flour and baking powder, then the salt and melted butter. Mix well. Melt the white chocolate in a bain marie. Split the mix into to bowls, 2/3 & 1/3. Add the melted chocolate to the 2/3 one and the matcha tea to the 1/3 one, as well as the lime zests. Grease a cake pan and pour half of the white chocolate mix into it. Continue by adding the matcha tea mix and end with the rest of chocolate mix. Blend a little using a wooden spoon. Mark the middle of the cake using a spatula, so that the cake opens at the center during the cooking. Put it in the over for 40-45 minutes, check when the knife comes out dry. Remove it from the oven and leave it to cool for a few minutes before removing it from the cake pan.