Matcha Skyr Cake with Lotus Biscuits – Recipe

With temperatures reaching 35°C outside, the English heatwave is showing no signs of breaking. For Tashcakes, that means two things: avoiding using the oven, and trying to stop the no-bake desserts that I do make from melting. Thankfully I managed to slice and photo my matcha skyr cake – a bit like a cheesecake but lighter – just before it melted on me.

This is a bit of a throwback to my original skyr cake I made in 2014 (four years ago!), but with the addition of gelatine to give it a bit of extra fortitude against the fierce summer heat. You can see in the picture even with just fifteen minutes out of the fridge it's beginning to go soft and collapse on itself, but on a normal, non-crazy hot day it will hold its shape easily.

Ready? Let's go.


6–8 Lotus biscuits
300ml skyr
300ml double cream
100g caster sugar
1 tbsp matcha whisked with 75ml water
1.5 tsp gelatine powder, soaked in 2 tbsp water
Extra matcha for dusting.


1. To make the base, simply break the biscuits up into the base of a 7" springform pan like a mosaic.

2. To make the filling, whisk the skyr, double cream and sugar together until it forms soft peaks. Heat the matcha water in a small saucepan until steaming hot but not boiling, take off the heat and dissolve the soaked gelatine in it. Whisk the matcha mixture into the skyr mixture, pour into the tin and refrigerate for at least four hours, or overnight.

3. Run a knife around the edge of the tin before unmoulding and dusting with extra matcha. Then slice to serve.

Enjoy, and have fun!


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