Matcha tea cake

Name: Matcha tea cake
Cook time: 50 min
Total time: 50 min
Yield: 15
Ingredients: 200 g Butter or margarine; 225 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 4 Eggs (size M); 75 g Whole milk yoghurt; 300 g Flour; 1/2 package Baking Powder; 6 TABLESPOONS Matchatee powder; 4 TABLESPOONS Orange juice; 100 ml green tea; 375 g Fresh cream; 25 g Icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 15

200 g Butter or margarine
225 g Sugar
1 package Vanillin sugar
1 pinch Salt
4 Eggs (size M)
75 g Whole milk yoghurt
300 g Flour
1/2 package Baking Powder
6 TABLESPOONS Matchatee powder
4 TABLESPOONS Orange juice
100 ml green tea
375 g Fresh cream
25 g Icing sugar
7-10 Tbsp Fat and flour

Directions

1
Cream fat, 175 g sugar, vanillin sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix in yoghurt. Mix flour, baking powder and Matcha and stir in alternately with the orange juice
2
Grease a square springform pan (24 x 24 cm) and dust with flour. Add the dough and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 20-25 minutes
3
Bring 50 g sugar and tea to the boil in a pot and boil down to a syrup in about 8 minutes. Remove from the stove, take 3 tbsp. off and set aside. Remove the cake from the oven, place it on a cake rack and remove from the edge. Carefully spread the rest of the syrup on the cake and let it cool down for about 2 hours
4
Whip the crème fraîche, the syrup and icing sugar that have been set aside with the whisk of the hand mixer. Spread the cream loosely over the cake and allow to set for approx. 20 minutes. Cut the cake into longish pieces and arrange on a plate
5
waiting time approx. 2 hours