4 Serves
93 Mins
Preheat your oven to 175°C and grease four ramekins with a small amount of butter.
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JapaneseVitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
15 µg / 400 µgCalcium
119 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
7 mg / 420 mgPhosphorus
156 mg / 1,250 mgPotassium
118 mg / 4,700 mgSodium
106 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
1 g / 28 gSugar
41 g / 50 gSaturated Fat
25 g / 20 gCholesterol
193 mg / 300 mgCaffeine
30 mgNet Carbs
55 gAlcohol
0 g
In a mixing bowl, whisk together the flour, matcha powder, and baking powder until well combined.
In a separate bowl, cream the butter and sugar together until light and fluffy, then beat in the eggs one at a time.
Gently fold the dry ingredients into the wet mixture, then stir in the melted white chocolate until the batter is smooth.
Pour the batter into the prepared ramekins and bake for 12-15 minutes until the edges are set but the center remains soft.
Allow the cakes to cool for 5 minutes before carefully inverting them onto serving plates.
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Mexican
Italian