Gooey Plum, White Chocolate & Matcha Cake
DIFFICULTY: Easy
PREP + COOK TIME: 180 Minutes
Ingredients
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Ingredients ✴
Matcha, Plum & Vanilla Bean Cake:
150g salted butter, softened
¾ cup caster sugar
Zest & juice of ½ medium lemon
1 tsp vanilla bean extract
3 large eggs, room temp
½ cup + 2 Tbsp self-rising flour
1 ¼ cups ground almonds
1 Tbsp Eve Wellness Matcha Latte powder
4 small ripe red plums, pip removed & thinly sliced into wedges
100g white chocolate, roughly chopped
White Chocolate Icing:
100g salted butter, softened
1 cup icing sugar
125g cream cheese, room temperature
2 tsp Eve Wellness Matcha Latte powder
100g white chocolate, melted & cooled
Directions
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Directions ✴
Preheat your oven to 170°C fan bake. Grease and line a regular sized loaf tin with baking paper.
Cake: Add the butter, sugar, lemon zest, juice and vanilla to a large bowl and beat with electric hand-held beaters for 2-3 minutes, until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Add the flour, ground almonds, matcha powder and ¼ tsp fine salt and beat again on low speed, until just combined. Fold through the plums and white chocolate. Spoon into the prepared loaf tin and spread out into an even layer. Bake on the lower-middle oven rack for an initial 30 minutes. After 30 minutes, cover the tin loosely with foil and bake for a further 20-25 minutes, until cooked through and the cake springs back to the touch. Set aside to cool in the tin before lifting out of the tin to cool completely.
Icing: Add the butter and icing sugar to a medium bowl and beat with electric hand-held beaters for 1-2 minutes, until light and fluffy. Add the cream cheese and beat again, until combined and smooth. Add the matcha powder, and the melted and cooled white chocolate. Beat again for 1 minute, until the icing is smooth and creamy.
Assembly: Place the cooled loaf onto a serving plate / board. Dollop over the icing and spread out over the top of the loaf. Decorate with edible flowers, if desired. Best served at room temperature.