Matcha Tiramisu with 50/50

Matcha Lamingtons

Sponge cakes with matcha glaze and coconut.

Ingredients

Sponge Cake:

• 1 cup (125g) all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (115g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup (120ml) milk

Matcha Glaze:

• 1 1/2 cups (180g) powdered sugar
• 2 tbsp matcha powder (ceremonial grade)
• 2–3 tbsp milk
• 1 tsp corn syrup or honey (optional, for shine)

Coating:

• 2–3 cups desiccated coconut

Instructions

1. Make the sponge: Preheat oven to 350°F (175°C). Grease and line an 8x8-inch (20x20cm) baking pan. Cream butter and sugar until pale and fluffy. Beat in eggs one at a time, then vanilla. Sift together flour, baking powder, and salt. Add to wet ingredients with milk, mix until just combined. Pour into pan and bake for 20–25 minutes or until a toothpick comes out clean. Cool completely.
2. Cut into cubes: Cut the cooled sponge into equal 2-inch (5cm) cubes.
3. Make the matcha glaze: Whisk powdered sugar and matcha powder together. Add milk and corn syrup. Whisk until smooth and pourable.
4. Assemble: Dip each cake cube into the glaze, letting excess drip off. Roll in desiccated coconut until fully coated. Place on a wire rack to set.
5. Let set & enjoy: Allow lamingtons to set for 30 minutes. Enjoy soft, moist, matcha perfection!

Makes: 16–20 lamingtons

Dr. Kesha's Tip: For extra flavor, add a drop of vanilla or almond extract to the glaze!