Green Tea Cakes with Toppings
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Ingredients
for
12
- For the cupcakes
- ¼ cup milk
- 2 tsps Matcha (powder)
- 0.333 cup caster sugar
- 0.333 cup butter
- 2 eggs
- 1 cup all-purpose flour (heaped)
- 2 tsps Baking powder
- 0.333 cup Almond flour
- For the toppings
- 1.333 cups cream (48% fat)
- 1 Tbsp powdered sugar
- 1 Figs (quartered)
- 3 Tbsps chopped Macadamia Nuts
- 1 Tbsp finely chopped, toasted Macadamia Nuts
- 3 Strawberries (halved)
- 1 Tbsp Matcha (powder)
Preparation
Kitchen utensils
1 Small pot, 2 Skillets, 1 Plate, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Mortar oder Blitzhacker, 1 Kitchen towel, 1 Sieve, 1 Bowl, 1 Whisk, 1 Citrus juicer
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Heat the milk gently in a pan and when it startes to steam remove from the heat. Add the Matcha and whisk well.
3.
Beat the butter and sugar until light and fluffy. Gradually beat in the eggs until blended.
4.
Sift in the flour and baking powder and beat well. Stir in the ground almonds and Matcha mixture until blended.
5.
Spoon into the paper cases and bake for 20-25 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6.
For the toppings: whisk the cream and icing sugar until thick. Spoon or pipe onto the cakes.
7.
Put a fig quarter on some of the cakes and sprinkle with chopped nuts and toasted nuts.
8.
Sprinkle the remaining cakes with the Matcha powder and decorate with half a strawberry.
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