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Matcha Lemon Drizzle Cake

Matcha Lemon Drizzle Cake

  • Recipe parson20160119 26781 hqf99x Serves 8
Rated by 28 people
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Add an interesting Japanese twist to an afternoon tea favourite with this innovative matcha lemon drizzle cake recipe. Working on the much-loved green tea/lemon combination, the base cake of this dessert is flavoured with a generous helping of leafy matcha. The cake is then topped with sweet/sour candied lemon slices and lemon syrup. Altogether, this is a must-try for anybody who enjoys citrus and/or green tea flavours.

Recipe courtesy of Great British Chefs.

Ingredients

candied lemons and syrup:
80g caster sugar
1/2 lemon, juice only
100ml water
1 lemon, thinly sliced, seeds removed

cake:
165g unsalted butter, room temperature
165g golden caster sugar
3 large eggs
165g plain flour
3 1/2 tsp baking powder
1 1/2 tbsp matcha
1 pinch salt

to serve:
icing sugar, for dusting

How To Prepare

  1. For the syrup and candied lemons, place water, sugar, and lemon juice in a small pan and heat gently, stirring until sugar dissolves. Bring to a low simmer.
  2. Add sliced lemon to the pan and simmer over a low heat, turning occasionally, for approx. 40 minutes, or until the lemon slices have turned translucent and softened.
  3. Preheat oven to 170°C/gas mark 3.5. Grease and line an 8x21cm loaf tin.
  4. While lemons are simmering, make the cake batter. Beat together butter and sugar until thick and creamy. Add eggs, one at a time, mixing well between each addition.
  5. Sift in the flour, baking powder, matcha and salt. Fold into the mixture until well combined.
  6. Pour cake mixture into the prepared loaf tin and bake for approx. 45 minutes, or until a skewer comes out clean when inserted into the centre of the cake.
  7. Once the lemon slices are cooked, remove from syrup and leave to cool on a sheet of non-stick baking paper. Keep the syrup in the pan.
  8. When the cake comes out of the oven, prick it all over with a skewer. Warm the syrup in the pan and pour over the cake, making sure that the syrup soaks in. Dust the top with icing sugar.
  9. Arrange the candied lemon slices over the top of the cake and leave in the tin until completely cool. Remove from tin, cut into slices, and serve.

Tips and Information

- If you would like to try other fruits besides lemon, try yuzu or hassaku orange citruses instead. 

Ingredients20160119 26781 1qjvetq

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