I’ve always been a matcha girl, and lately I’ve been very into matcha & strawberry iced lattes, so I thought it would be a fun idea to turn that combination into small cakes!
It’s also been a while since I made cake slices in a square pastry ring, and I thought the green matcha layers paired with the soft pink strawberry tones would be perfect for this design.
The flavor is beautifully balanced, with the slightly bitter, earthy matcha complemented by the fruity sweetness of the strawberry.
Truly the perfect little treat for matcha lovers!
The YouTube video will be up soon. Thank you for your patience.
Happy baking <3
Day 1
Matcha Cake:
- 140 g all-purpose flour
- 1.5 tsp baking powder
- 8 g high-quality matcha powder (approx. 8 tsp) (I use this one)
- a pinch of salt
- 205 g caster sugar
- 1.25 tsp lime zest
- 115 g butter (room temperature)
- 115 g eggs (approx. 2.3 medium eggs) (beaten)
- 1.25 tsp vanilla paste
- 90 ml buttermilk
- Preheat the oven to 160°C / 320°F (conventional oven).
- Lightly spray a baking pan, approximately 25 × 37 cm, with cooking spray and line it with baking paper.
