matcha tea and ginger mini cakes

by Leah Halmagyi


  • 80g unsalted butter, at room temperature
  • 160g caster sugar
  • 90ml vegetable oil
  • 20g matcha tea powder
  • 1 Tbsp finely grated ginger
  • 3 eggs
  • 90ml milk
  • 200g self-raising flour


Preparation time: 10 minutes
Cooking time: 12 minutes
Makes: 24

1 Preheat oven to 180°C. Combine the butter, sugar, oil, matcha and ginger in the bowl of an electric mixer and beat with the paddle attachment on medium speed for 5 minutes, until very light.

2 Beat in the eggs one at a time, then fold in the milk and flour. Pipe into buttered and floured individual decorative cake mould, then bake for 12 minutes, until just firm to touch. Turn out and cool on a wire rack.