Matcha camoulage cake


Matcha camoulage cake


For the sponge
2 tbsp matcha powder
2 tbsp cocoa powder
200g (7oz) self-raising flour
2 pinches of salt
170g (6oz) butter, at room temperature
170g (6oz) caster sugar
3 large free-range eggs, beaten
½ tsp vanilla extract
4 tbsp milk
For the frosting
150g (5½oz) dark chocolate, broken into pieces
150ml (5fl oz) double cream a little matcha powder, for sprinkling
1 Preheat the oven to 180°C/Gas Mark 4. Grease and line a 20cm (8in)
springform cake tin.
2 Sift the matcha powder and cocoa powder into two separate bowls. Sift
100g (3½oz) flour into each bowl, add a pinch of salt to each one and stir to mix.
3 Beat the butter and caster sugar together in a large mixing bowl until light
and fluffy, using a handheld electric mixer or a wooden spoon. Add the eggs
Add a little each time, and whisk. Stir in the vanilla and milk.
4 Transfer half the mixture to a separate bowl and fold in the matcha flour using a large metal spoon. Tip the cocoa flour into the remaining plain mixture and fold in lightly. Spoon both mixtures alternately into the prepared tin, then
use a fork or spoon to swirl them together a little.
5 Bake for 45-50 minutes until risen and firm. Test with a fine skewer inserted
To the middle, so it stays clean. Bake for a little longer if necessary. Cool in the tin.
6 For the frosting, put the chocolate pieces into a bowl. Heat the cream until
almost boiling, pour it over the chocolate and leave for 3-4 minutes.
Stir well and leave to cool, then chill until thickened.
7 Remove the cake from the tin and slice in half horizontally. Use half the
frosting to fill the cake, then sandwich the two halves together. Spread the rest on top of the cake and sprinkle with a little matcha powder.

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