Matcha - sugar

Matcha - sugar

By
From
Rainbow Tarts
Photographer
Emilie Guelpa

Base

Ingredients

Quantity Ingredient
180g sugar
4 eggs
80g flour
1 teaspoon baking powder
4 teaspoons matcha powder
125g unsalted butter, melted

Colour topping

Quantity Ingredient
1 teaspoon matcha powder

White topping

Quantity Ingredient
15g icing sugar

Method

  1. To make the base, preheat oven to 180°C. Grease and flour a 15 cm × 24 cm baking tin. Beat together the sugar and eggs. Add the flour, baking powder, matcha and melted butter, and mix well. Pour into the prepared pan and bake for 30 minutes, or until a knife inserted into the cake comes out clean. Remove from the oven and set aside to cool.
  2. Turn the cake out of the baking tin and cut into two 11 cm × 14 cm rectangles. Using a sheet of foil to mask the lower part of the cake, sprinkle the upper part with matcha using a fine sieve. Mask the upper part with the foil and sprinkle the lower part with icing sugar.
Tags:
Rainbow
Tarts
Emilie
Guelpa
tart
colours
beautiful
Griottes
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