Ready in 55 mins, plus cooling
11 eggs, separated
320g caster sugar
75g walnuts, ground roughly, plus extra whole walnuts to decorate
60g Taiki Tea culinary grade matcha powder, plus extra to decorate
350ml COYO coconut milk yoghurt
50g icing sugar
- Preheat an oven to 180°C/160°C fan/gas mark 4 and grease and line two 23cm cake tins with baking paper. In a large bowl, whisk the yolks together with an electric whisk, until creamy and fluffy, then whisk in the sugar for 1 min. Stir in the walnuts.
- With a completely clean whisk, whisk the egg whites in a large glass bowl for 3 mins, until they are in soft peaks and silky. Sieve the matcha into the mixture and whisk to combine. Stir in the egg and sugar mixture into the green egg whites, folding the whites in, until foamy, smooth and fully integrated.
- Divide the mixture into the prepared tins, and bake for 30-35 mins, until the mixture bonces back when lightly pressed. Allow to cool then remove from the tins and let them cool completely on wire racks. The cakes will sink a little, so level them off with a bread knife so they are flat, if needed.
- Place the yoghurt into a bowl and stir in the icing sugar. Place one of the cakes on your serving plate and sandwich together with the other cake with a third of the icing. Top with the remaining icing and dust with a little matcha, using a sieve, then crumble over the extra walnut halves. Serve.
Recipe and photography by Liz O'Keefe