Matcha Snack Cake with Whipped Strawberry & Lingonberry Skyr
Description
Soft tender matcha cake gets paired with the fluffiest most ethereal Whipped Strawberry & Lingonberry Skyr. The grassy, sweet notes of matcha play perfectly with the sweet vibrant strawberries.
Makes: One 8 inch snack cake
Ingredients
1 Cup
Sugar
1
Large Egg
1/2 Cup
Milk of choice
1/4 Cup
Neutral Oil
1/4 Cup
Unsalted Butter, melted
1/2 Cup
Icelandic Provisions Plain Skyr
1/2 Cup
Cake Flour
1/2 cup + 2 tablespoons
Flour
2 Tablespoon
Matcha
1 Teaspoon
Baking Powder
1/2 Teaspoon
Baking Soda
1/2 Teaspoon
Salt
Whipped Strawberry & Lingonberry Skyr:
3/4 Cup
Heavy Cream
1 container
Icelandic Provisions Strawberry & Lingonberry Skyr
1.5 Cup
Powdered Sugar
2 Tablespoon
Freeze Dried Stawberry Powder
Pinch of Salt
Recipe
Step 1:
Preheat your oven to 350 degrees. Grease and line an 8 inch pan with parchment and set aside.
Step 2:
In a large bowl, add the white sugar and the egg. Whisk together until frothy and pale in color.
Step 3:
Pour the milk, oil and melted butter into the batter and beat until incorporated.
Step 4:
Add the skyr and beat in until combined.
Step 5:
In a separate bowl, add the cake flour, all-purpose flour, matcha, baking powder, baking soda and salt. Whisk everything until fully combined.
Step 6:
Gently fold in the dry ingredients into the wet ingredients until you have a smooth even batter.
Step 7:
Pour the batter into the prepared pan. Bake for about 30 -35 minutes or until golden and a tester comes clean.
Step 8:
Let the cake cool in the cake pan for about 15 minutes and then remove the cake from the pan and cool on a rack until it reaches room temperature, about 45 – 60 minutes.
Step 9:
Once the cake is cool, make the whipped strawberry skyr cream. In a large bowl add the heavy cream, strawberry skyr, sifted powder sugar, freeze dried strawberry powder and salt.
Step 10:
On low speed, gently mix all the ingredients together until incorporated. Once combined, gradually increase the speed to medium high. Continue to beat until thick ribbons begin to form, about 5-6 minutes.
Step 11:
Once the cake is cool, dollop the whipped strawberry skyr cream on top and spread with an offset spatula or the back of the spoon to create swoops and swirls in the whipped cream.
Step 12:
Top the cake with fresh sliced strawberries, a dusting of matcha powder and crushed freeze dried strawberries.
Step 13:
Slice, serve and enjoy! This cake will be most fresh on the first day. If you plan on serving later or saving the cake for longer, keep the components separate and assemble when ready to serve/eat.