Matcha Lamingtons

A twist on an Australian favourite: delicious vanilla cake cubes glazed with matcha chocolate sauce dipped in matcha coconut flakes.

Course Dessert

Cuisine Australian

Prep Time 30

Cook Time 40

Chilling Time 1

Total Time 2 10

Servings

Calories 236kcal

Author Michelle

Ingredients

Vanilla Cake:

80 g cake flour sifted
2 g baking powder
pinch of sea salt
2 egg whites
⅛ teaspoon cream of tartar
62 g granulated sugar divided
42 g salted butter room temp
2 egg yolks
½ teaspoon vanilla extract
90 ml whole milk

Matcha Glaze:

50 g white chocolate chopped
5 g matcha sifted
30 g heavy cream
15 g whole milk
30 g powdered sugar

Coating:

50 g coconut flakes blitzed finely
½ teaspoon matcha

US Customary - Metric

Instructions

Make the cake:

Preheat oven to 350°F/177°C.
Line a 8" by 4" loaf pan with parchment paper.
Sift the cake flour, baking powder and salt into a bowl. Set aside.
In a clean mixer bowl fitted with a whisk attachment, add in the 2 egg whites and whisk until foamy.
Add in the cream of tartar and continue whisking. Gradually add in half of the sugar and whisk until the egg whites form stiff peaks.
Transfer the whipped egg whites from the stand mixer bowl to a large clean bowl. Set aside.
Using the same stand mixer bowl, replace the whisk with the paddle attachment and add in the butter and the remaining sugar.
Cream the butter and sugar until light and fluffy, about 3 minutes.
Lower the mixer speed and pour in 1 egg yolk at a time.
Mix until the egg yolks are incorporated. Add in the vanilla extract.
Pour in ⅓rd of the milk.
With the mixer on low, add in ½ of the cake flour mixture.
Alternate with the remainder of the milk and flour, which will result in a cake batter.
Take about ⅓rd of the egg whites and fold into the cake batter. Continue folding in the egg whites in thirds, until incorporated. (Don't over mix).
Transfer the batter to the prepared loaf pan and tap a few times to release any trapped bubbles.
Smooth the top with an offset spatula and place into the oven.
Bake at 350°F/177°C for 15 minutes, and then reduce the temperature to 325°F/163°C for another 18-20 minutes, or until a toothpick inserted comes out clean or with the slightest crumbs clinging on.
Let the cake cool completely on a cooling rack before slicing off the ends and cutting the cake into 8 equal square cubes.

Make the matcha glaze:

Add the chopped white chocolate and matcha to a heat-proof bowl.
Heat the heavy cream and whole milk in a small saucepan over low heat until just about to bubble.
Remove the heavy cream and pour over the white chocolate/matcha mixture. Let it sit for 1 minute before whisking.
Whisk to combine the melted chocolate and matcha. Add in powdered sugar and continue to whisk until homogeneous.

Make the coating:

Combine the coconut flakes with the matcha powder and place into a shallow dish.

Assemble:

Using a fork or your fingers, take a cake cube and dip it into the matcha glaze, ensuring that all sides are coated.
Transfer the cake cube to the matcha coconut and gently roll in the coconut flakes.
Place coated cubes onto a parchment lined baking sheet and repeat with the remainder.
Cover and place into the fridge to chill, about 1 hour.

Notes

Cake will be look pale. This is intended.

Lamingtons can be frozen individually. Thaw at room temperature before serving.

Nutrition