Ingredients:
- 1 heaped tablespoon high quality Ceremonial Grade Matcha, roughly 8 gram
- 35 gram gluten free flour
- 4 eggs, separated
- 250 gram yogurt; if using pot set greek yogurt, thin this out with water until it is pouring consistency
- 80 gram white sugar, can use coconut sugar but the colour of the cake will not be as green
- 1 tablespoon lemon juice (optional)
How to:
- Seperate the egg yolk and egg whites into two bowls.
- To the egg yolks, add in yogurt and lemon juice. Sift the Matcha and flour into this bowl.
- Whisk the egg yolk mixture until there are no clumps and it is smooth.
- For the egg whites, beat for 1 minute with an electric whisk. Gradually add in the sugar and continue to beat. Stop when stiff peaks have formed and the egg white mixture looks glossy.
- Fold in the egg yolk mixture into the egg white mixture. Gently fold until it is well combine.
- In a lined cake tin, 18cm wide, pour the cake batter in.
- Place the cake tin onto a larger baking tray.
- Fill the larger baking tray with hot water, about 2-3 cm deep.
- Bake this at low heat of 140 degree for 90 minutes or until cooked on the inside.
- Take the cake out and let it cool for 2 hours before serving. It will sink a little when cooling.
- Enjoy this delicious light jiggly cake with a cup of matcha.
Note: Bake this nice and slow so the top of the cake does not crack!