Matcha, Cardamon & Lime Cake

 

I felt like making a cake on this beautifully sunny but cold Winter's day (we still had frost hanging around at 11.30 am). For once I didn't feel like making or eating a chocolate cake :). I wanted something zesty, something that the mere thought of would make my mouth water. Seemed to me that it had to contain citrus. As I had quite a few limes left over from something else it seemed like a good idea to use them up. 

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.

Ingredients

Cake

 225 g Bakers' Magic Gluten free flour

1 tsp Baking powder

1/2 tsp Cardamon powder

200 g Butter (room temperature)

180 g Caster sugar

2 Eggs

Zest from 2 limes

65 g Lime juice

40 g Almond meal

65 g Milk

100 g Sour cream

2 tsp Matcha powder

Matcha powder - I bought my Green tea matcha powder at a health food store ($24 for 70 g). 

 

Matcha & Lime Icing

130 g Icing sugar

1/4 tsp Matcha powder

15 g Lime juice

Zest of Lime

 

Method

Preheat oven to 160 C (fan forced).

Grease a 26 cm non-stick bundt pan or use a cake ring tin if you don't have a bundt pan.

Combine together the Bakers' Magic Gluten free flour, baking powder, matcha powder, cardamon powder & almond meal (flour mix).

Using a stand mixer or hand held electric beaters cream the butter, sugar & zest.

Add in one egg & beat until combined. Repeat with the remaining eggs.

Gently fold in the sour cream.

Combine the lime juice with the milk - the milk will curdle. Add the milk/lime juice to the creamed mix. 

Add in the flour mix & gently combine. Transfer the dough to the bundt pan. 

Put the bundt pan in the oven & bake for ~45 mins. The length of time will depend on your oven, if in doubt insert a skewer into the centre of the cake if it comes out clean the cake is ready.

Bring the pan out of the oven & allow to cool for ~5 mins before turning the cake out on to a cooling rack. Allow to cool considerably before putting on the icing.

Icing - mix together the sugar, matcha, zest & juice until it has a uniform consistency. Warm the mix a little to give it a pouring consistency. Drizzle the icing over the cake. 

Simply enjoy!