Matcha lemon drizzle cake with candied lemons
Ingredients
Matcha cake
- 165g of unsalted butter , at room temperature
- 165g of golden caster sugar
- 3 large eggs
- 165g of plain flour
- 3 1/2 tsp baking powder
- 1 1/2 tbsp of matcha
- 1 pinch of salt
Candied lemons and syrup
To serve
- icing sugar, for dusting
Method
1
For the syrup and candied lemons, place the water, sugar and lemon juice in a small pan and heat gently, stirring to dissolve the sugar. Bring to a low simmer
2
Place the sliced lemon in the pan with the syrup and simmer over a low heat, turning occasionally for around 40 minutes, until the lemon slices have turned translucent and softened
3
Preheat the oven to 170°C/gas mark 3.5 and grease and line an 8x21cm loaf tin
4
While the lemons are boiling make the cake batter. Beat together the butter and sugar until thick and creamy, then add the 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 the mixture into the tin and bake for around 45 minutes, until a skewer comes out clean when inserted into the centre of the cake
7
Once the lemon slices are cooked, remove them from the syrup and leave to cool on a sheet of non-stick baking paper. Reserve the syrup, keeping it 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, then pour the it over the cake so it soaks in. Dust the top of the cake with a little icing sugar
9
Arrange the candied lemon slices over the top of the cake and leave in the tin until completely cool. Remove from the tin, cut into slices and serve
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Matcha lemon drizzle cake with candied lemons
