Matcha Lime and White Chocolate Cake

Halloween is just around the corner and I couldn’t resist baking this delicious Matcha Lime and White Chocolate Cake in my new skull shaped cake mould! I realise that not everyone has a cake tin like this, and many of you will probably look at this recipe after Halloween, so feel free to bake it in a regular cake or loaf tin. Just adjust your cooking times accordingly. The best way to see if it’s cooked, is to insert a knife and if it comes out clean, it’s ready.

This Matcha Lime and White Chocolate Cake is crazy simple to make and very delicious. The earthy flavour of matcha works so well with the freshness of the lime zests, and the white chocolate gives the cake a beautiful moist texture and slight sweetness. I covered my cake in a vanilla Swiss Meringue Buttercream, however, this step is optional and you can leave it off if you prefer.Matcha Lime and White Chocolate Cake

 

Matcha Lime and White Chocolate Cake

 

Matcha Lime and White Chocolate Cake

 

 

Matcha Lime and White Chocolate Cake

Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings: 6

Ingredients

The Cake

  • 200 g of white chocolate
  • 230 g of flour
  • ½ tsp of baking soda
  • a pinch of salt
  • 2 tbsp of matcha
  • 4 eggs
  • 260 g of caster sugar
  • 150 g of vegetable oil
  • 260 g of Greek yogurt
  • The zests of 3 limes

The Swiss Meringue Buttercream

  • 4 eggwhites
  • 210 g of caster sugar
  • 250 g of butter at room temperature
  • ½ tsp of vanilla seed powder

Instructions

The cake

  • Gently melt the chocolate in a bain-marie or in the microwave. Once melted, set aside and allow to cool.
  • Sift the flour, baking soda, matcha and salt into a large bowl. Set aside.
  • In a mixer or with an electric beater, beat together the eggs, sugar and lime zests until thick and pale. With the mixer running, pour in the oil followed by the melted chocolate. Continue mixing until smooth and combined.
  • Using a spatula, incorporate ½ the dry flour mixture followed by ½ the yogurt. Repeat the process with the remaining flour and yogurt.
  • Preheat the oven to 170°C.
  • Grease the mould well and pour in the cake batter. Bake for 25 minutes or until you can insert a knife and it comes out clean.

The Swiss Meringue Buttercream

  • In a bain-marie, whisk together the eggs and sugar. Continue mixing until all the sugar is dissolved and the mixture reaches 65°C.
  • Pour the warm eggs into the bowl of your mixer and beat on med/high speed for 10minutes or until the meringue cools to room temperature.
  • Little by little, with the mixer running, add the butter. Once all the butter has been incorporated, add the vanilla and mix for 3 minutes more.
  • With the help of a small spatula, smooth the buttercream over the surface of the cake.

 

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