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Matcha Lime and White Chocolate Cake

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


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


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.