It tastes as good as it smells.
For the lemon scented butter cake, preheat oven to 170C and line 2 x 9”round cake pan with cooking spray and baking paper. In the bowl of a stand mixer, whisk together the flour, sugar, salt, baking powder and lemon zest.
Warm the milk for 30 seconds in the microwave and add the lemon juice to the milk. Let sit for 2 minutes. Swap to a paddle attachment and add in the softened butter and half the milk. Beat on medium high for 1 minute. Scrape down the bowl.
Add the eggs and vanilla to mix in to batches, making sure that everything is incorporated. Scrape down the sides of the bowl again.
Pour batter into prepared tins evenly (950g each). Bake for 35-40 mins. Rotating the cakes halfway.
For the sudachi curd, whisk the eggs well in a saucepan, make sure no white remains. Add the sugar, salt, zest and juice.
On medium heat whisk the mixture constantly until it thickens and reaches 75°C.
Remove from heat and pass the curd through a sieve into a shallow bowl. Add the chilled butter, mixing until fully incorporated. Cover with cling film and chill.
For the matcha latte crumb, preheat oven to 120°C. Line a cookie sheet with baking paper. In a bowl mix together half the dry milk, flour, sugar, 1/3 of the matcha, cornflour and melted butter until crumbs form.
Pour onto a the prepared cookie sheet and bake for 12-15 mins. Melt the white chocolate and add 1/3 of the matcha, mix until no lumps. Once the crumbs are cooled, put them in a mixing bowl and the remaining dry milk and matcha. Mix together.
Pour over the white chocolate, mix. Pop the mixture back onto the cookie sheet and using your hands shape pea sized crumb and chunks. Chill until needed.
For the swiss meringue, over a bain-marie cook the egg whites and sugar until it reaches 63°C making sure that you’re moving the mixture the entire time to avoid getting cooked egg.
Whip the meringue in a stand mixer until the bowl is just warm to touch and the meringue has stiff peaks.
Transfer to a piping bag with open star/French star nozzle.
To assemble, place one layer the (hopefully) chilled cake on a 11” cake stand. Put the matcha cream in pastry bag and pipe onto the cake in an even layer leaving 1 inch distance from the edge of the cake. Top with sudachi curd and some matcha crumbs.
Put the second layer of cake on. Using an offset palette knife spread the chilled curd on top of the cake. Be as generous as you can without the spilling to the sides.
Add the matcha crumbs in a halo around the cake. Spring over crush freeze dried raspberries. Add the fresh raspberries and pipe 3/4 inch meringue stars around the halo so that it looks scattered.
Mix together the gold powder and rose spirit and using two paint brushes and splatter the gold around the cake.
This recipe has not been edited or tested by the Bake Off Food Department.
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