Name: Julia Busuttil Nishimura’s matcha strawberry marble cake
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 8
Ingredients: 125 gm sour cream; 50 ml milk; 1 tsp vanilla extract; 200 gm softened unsalted butter; 200 gm caster sugar; 3 eggs; 200 gm (1 ⅓ cup) self-raising flour, sifted; 15 gm freeze-dried strawberries, ground to a powder in a spice grinder, plus extra crushed to serve; 8 gm matcha powder; Sour cream glaze; 100 gm sour cream; 120 gm (1 cup) pure icing sugar, sifted; ½ tsp vanilla extract

Julia Busuttil Nishimura’s matcha strawberry marble cake

Perfect for afternoon tea or a show-stopping dessert.

Skip to Recipe

Serves 8

Prep

20M

Cook

50M

Total

1H 10M

This marble cake twist pairs matcha with bright, tangy strawberry in a buttery loaf. A simple swirl of batters creates a striking marbled effect, finished with a silky sour cream glaze and a sprinkle of crushed freeze-dried strawberries for extra texture and colour.

Ingredients

125 gm sour cream

50 ml milk

1 tsp vanilla extract

200 gm softened unsalted butter

200 gm caster sugar

3 eggs

200 gm (1 ⅓ cup) self-raising flour, sifted

15 gm freeze-dried strawberries, ground to a powder in a spice grinder, plus extra crushed to serve

8 gm matcha powder

Sour cream glaze

100 gm sour cream

120 gm (1 cup) pure icing sugar, sifted

½ tsp vanilla extract

Method

Preheat oven to 180°C fan-forced. Grease and line a straight-sided 23cm x 13cm loaf tin with baking paper.

Whisk sour cream, milk and vanilla together in a jug to combine. Set aside.

Beat butter, sugar and a pinch of salt in an electric mixer until pale and fluffy (6-7 minutes), scrape down sides of bowl, then beat in eggs one at a time, beating well and scraping down sides of bowl between additions. Add flour and sour cream mixture alternately in 2 or 3 batches, beating to just combine.

Divide batter between two bowls. Stir strawberry powder through one portion and matcha powder through the other. Drop alternate spoonfuls of batter into the lined tin. Swirl mixture with a skewer to create a marbled effect. Smooth top with a spatula. Bake until golden and a skewer inserted withdraws clean (45-50 minutes). Cool in tin for 10 minutes, then turn out onto a wire rack to cool completely.

For sour cream glaze, whisk all ingredients in a bowl to a drizzling consistency. Drizzle glaze over cake and scatter with extra crushed freeze-dried strawberries. Cut into slices to serve. Cake is best eaten on day of making but will keep in an airtight container for 3 days.

Note

Allow extra time for cooling — refer to the method for details.

Recipe by Julia Busuttil Nishimura Cook and author

With multiple best-selling cookbooks to her name, Melbourne-based cook Julia has built a loyal following with her elegant approach to seasonal cooking. Described by Gourmet Traveller editor Joanna Hunkin as Australia's answer to Nigella Lawson, Julia joins GT as a new regular contributor, sharing her favourite recipes.

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