Matcha-Raspberry Cake with Lemon Glaze

Ingredients

For the Cake 

  • 100g flour 
  • 60g almond powder
  • 1 table spoon of matcha powder
  • 150g sugar
  • 4 eggs 
  • 140g salted butter 
  • 2 dozens of fresh or frozen raspberries 

For the Glaze

  • 100g of icing sugar 
  • 2 tablespoons of warm water 
  • 1 lemon 

Directions

Cake: 

  1. Preheat oven to 180 degrees celcius (350F).
  2. In a bowl, mix the egg yolk with sugar until the mix becomes white and moussy
  3. Mix the egg whites separately with a pinch of salt until the texture hardens
  4. Add the soften salted butter to the yolk and sugar mix and mix until you get a homogenous batter 
  5. Add the sifted flour and almond power to the mix, and mix until all is incorporated 
  6. Add the eggs whites (one third at a time) and incorporate delicately with a silicon spatula 
  7. Bake for 25 minutes (can vary depending on the oven)

Glaze: 

  1. Add 2 tablespoons of warm water to the icing sugar until you get a white homogenous liquid
  2. Add some lemon juice and lemon zest to your mixture 
  3. Ice your cake and decorate with raspberries!