Flourless White Chocolate Matcha Cake – Recipe

After a couple of weeks of being ill and then going to China on holiday, I'm back. And I had a little pot of Matchaeologist's Midori matcha powder waiting for me. It's cake time!

This kind of matcha is meant for cooking, with a strong flavour and bright colour. Of course I wanted to bake with it, but since it's Passover this week and I also wanted to share with my family, I had to come up with something that didn't use raising agents – so I made it completely flourless, simply using eggs, white chocolate, butter, a little sugar and, of course, matcha. The whipped egg whites give the cake enough lift, and while it does sink a little it stays surprisingly light and almost moussey in the centre.

Ready? Let's go.


220g white chocolate, broken into small chunks
90g unsalted butter
8 eggs, separated
1 tbsp matcha powder
100g caster sugar
Pinch of salt

To Serve (Optional):

Extra matcha for dusting
Double cream


1. Preheat the oven to 150°C and grease and line a 9" round springform cake pan.

2. Melt the white chocolate and butter in a heatproof bowl over a pan of simmering water, and stir the egg yolks and matcha in. Remove from the heat and set aside.

3. In another (large) heatproof bowl over the same pan of simmering water, whisk up the egg whites until they form stiff white peaks, and whisk in the caster sugar and salt until glossy. Remove from the heat.

4. Stir a large spoonful of the meringue into the white chocolate mixture, then pour the white chocolate mixture into the egg white bowl, folding gently to incorporate.

5. Pour into your prepared pan and bake for 50 minutes. Leave to cool completely before unoulding and serving (it will collapse, but that's completely normal).

Enjoy, and have fun.


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