11/09/2026
Old School Cake with a Matcha and Strawberry Twist | ad
Keeping it super simple with a fun twist! A great matcha flavour topped with punchy, naturally strawberry icing 🍓
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Ingredients
Sponge
4 large eggs
250g softened butter
250g Tate & Lyle’s caster sugar
250g self raising flour
15g ceremonial-grade matcha powder (use 20g for a stronger matcha flavour)
1–2 tbsp milk
1 tsp vanilla extract
Icing
25g freeze-dried strawberries
500g Tate & Lyle’s icing sugar
1 tsp vanilla extract
Water, as needed
Sprinkles, to decorate
Method
- Preheat the oven to 160°C fan.
- Line a 9-inch square baking tin with baking paper.
- Cream the softened butter and caster sugar together until light and fluffy.
- Add the eggs one at a time, whisking well after each addition and scraping down the bowl as needed.
- Sift in the self raising flour and matcha powder. Sift the matcha twice beforehand to help reduce lumps and clumps.
- Add the milk and vanilla extract, then whisk until the mixture is smooth.
- Pour the batter into the lined tin and spread evenly.
- Bake for 35–45 minutes, or until golden and cooked through.
- Leave the cake to cool completely in the tin.
Make the strawberry icing
- Blitz the freeze-dried strawberries into a fine powder.
- Sift the icing sugar into a bowl, then add the strawberry powder mix together and then add the vanilla extract.
- Add a little water at a time, mixing until you have a thick, spreadable icing.
- Pour the icing over the cooled cake and spread evenly.
- Finish with sprinkles, then allow the icing to set before slicing.
