Matcha raspberry cake
This Matcha Raspberry Cake combines bright, zesty raspberries with the earthy, vibrant tones of matcha, creating a cake that's both rich and refreshingly unique. Each slice reveals a perfect swirl of green matcha and bright raspberry, making it a visually stunning and deliciously intriguing dessert.
- 1 tbsp matcha tea powder
- 100 grams of brown sugar
- 165 grams of flour
- 1/2 sachets of baking powder
- 3 eggs
- 60 ml of liquid cream
- 125 grams of raspberries
- 90 grams of butter (preferably semi-salted)
- Preheat your oven to 165°C
- In a bowl, mix the green tea with the cream and leave to stand for a few moments
- In a second container, mix the eggs, and the sugar before adding the cream and tea mixture
- Then add the flour, baking powder, and melted butter.
- Pour the preparation of the first layer into a buttered cake mold. Insert the whole raspberries and finish with the second layer of your preparation
- Bake your cake for 40 minutes