🧁 Mini Matcha, Hazelnut & White Chocolate Cakes
📌 Serves 4 to 6 mini cakes
⏱ Prep time: 30 min | Bake time: 40 min | Rest: 1 hour
Ingredients
For the cakes:
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4 eggs
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150 g softened butter
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100 g brown sugar
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100 g flour
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70 g ground hazelnuts
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60 g white chocolate
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2 tbsp matcha tea powder
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1 packet baking powder
For the glaze:
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360 g white chocolate
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40 g hazelnuts
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1/2 tsp matcha tea powder
Instructions
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Whisk the sugar and softened butter (by hand or with a mixer) until light and fluffy. Add the eggs one by one, whisking continuously. Add the flour, baking powder, and ground hazelnuts. Preheat the oven to 180°C (356°F).
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Break the white chocolate into pieces and melt it gently over a pot of simmering water (double boiler method — make sure the bowl does not touch the water). Pour the melted chocolate into the batter and mix until smooth.
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Divide the batter into two. Add the matcha powder to one half and mix well.
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Grease and flour the individual cake molds. Fill them two-thirds of the way by alternating a spoonful of plain batter and one of matcha batter. Add a final spoonful of matcha on top. Bake for 35–40 minutes. If the tops brown too quickly, cover with parchment paper. Once baked, allow to cool completely.
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Chop the hazelnuts. For the glaze, melt the white chocolate again over a double boiler. Stir in the matcha powder.
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Dip all sides of the cakes into the glaze. Place them on a wire rack and use a spatula to smooth the glaze and remove excess. Sprinkle with chopped hazelnuts. Let set for 1 hour before serving.
💡 Chef's Tip
When melting white chocolate, ensure the bowl doesn’t touch the boiling water. Only the steam should melt the chocolate — direct contact may cause it to cook and become grainy.
