Hi guys! I’ve tried to teach you as much as possible in this video so apologies if you’re an advanced baker!
Use code LeilaMatcha at www.thematchareserve.com for 15% off anything and please note this has no end date!
You will need:
DRY
2.5 Cups of Self Raising flour (about 300g)
1.5 Cups of Sugar (about 180g)
a pinch of Table Salt
1/2 a TEASPOON of Bicarbonate of Soda
A HEAPED TABLESPOON OF MATCHA
LIQUID
1.5 Cups of Water
1/2 a Cup of Vegetable Oil
x2 TEASPOONs of Apple Cider Vinegar
ICING
180g cold vegan butter
400g sieved Icing Sugar
3/4 of a TSP Almond Extract
DECORATION
A small handful of toasted Almonds!
Sieve and combine all the dry ingredients, then slowly add the liquids.
Mix and separate between lined and greased cake tins.
Bake each layer at 180 degrees celsius until fully risen. The Sponge should bounce back in the middle when lightly prodded, this should take around 12-15 minutes.
Beat the vegan butter for 3-4 minutes with a pinch of salt until silky and light, slowly add the sugar and beat for a further 2 minutes until the icing is fluffy, add the Almond Extract and beat for a further 20 seconds (ish) until fully combined.
Don’t forget to tag me on Instagram if you make it @whatleilabakes or @LeilaBuffery
Happy baking gang xxx
Cheeky monkey in the corner @ 9:46
Leila!
So excited to see another video from you! This looks delicious, I’ll have to give it a go! I hope you’re well 🙂
lush to see you Leila x hope you are being kind to you
cake looks lush as per – sending lovely vibes 😀 to you and yours x
So happy to see a video from you! Sounds YUMMO! 🙂