Matcha Almond Hotcake

Matcha Almond Hotcake

Method
Serves 12

Preheat the oven to 170C (or 160C if using fan-forced). Lightly grease 12 muffin pans.

Mix the dry ingredients until they are a uniform flour mix. If there are lumps, pass the mixture through a sieve to remove them.

Place dry mix in electric mixer bowl. Turn beaters to medium low, and slowly pour the egg whites into bowl.

Without stopping the machine, add the butter in a slow and steady stream.

Once it is all mixed, it will resemble a wet cake batter mix. Leave to rest for about 30 minutes (this will allow for a lighter and fluffier cake).

Once rested, distribute the batter evenly between the muffin pans. Bake for 40-45 minutes. Turn the pan around at 20 minutes for uniform baking.

Check the cakes with a skewer. If it comes out clean, they’re cooked. Leave them to rest on a wire rack to cool, before turning out.

To Serve

At Operator 25, these Matcha hotcakes are served with grilled pears, berry sauce, vanilla cream, macadamias, dark chocolate and freeze dried raspberry.

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