When baking with Matcha, i've noticed if you dissolve the matcha in a drop of hotwater before mixing in with other ingredients, you get a much intense green colour than if you're mixing the matcha into the other ingredients directly. In this cake, i didnt take this extra step and the green is more like an autumn green. I made another version of the tart before with the extra step to achieve the summer green (below)
Recipe adapted from Eric Kayser's Sweet and Savoury Tarts
The original recipe makes one 20 x 30cm rectangular tart or 26cm round tart, I reduced the recipe by third to make a 8" round tart (to make the original size, times the ingredients by 3).
100 g unsalted butter, plus extra for greasing the tart tin
100g egg whites
100g icing sugar, sifted
45 g ground almonds (preferably grind your own)
1 tsp matcha, plus a little more for dusting (or more to your taste)
0.5 tsp salts
45 g plain all-purpose flour, sifted
200 g raspberries
1 Tbsp raspberry preserves (or seedless raspberry jam)
Preheat the oven to 170C.
In a saucepan, melt the butter until it starts to turn a nut-brown colour. Remove immediately from heat.
In a mixing bowl, whip egg whites with the icing sugar.
Add the ground almonds, the flour, and the green tea.
Mix together, and add the melted bytter (it must still be hot), stirring constantly.
Pour the mixture into the pan till about 3-quaters full. Bake for 30 mins.
Remove from oven and set aside to cool.
Soften the jelly in a small saucepan over low heat. Spread evenly over the cooled tart. Arrange raspberries on top and sprinkle with matcha.
Have fun with the recipe!
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