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£13/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 180ºC, gas mark 4. Grease and line a 900g loaf tin with baking parchment. Melt 50g chocolate (see tip). Dissolve 3 sachets matcha in 1 tbsp just-boiled water. Set aside.
In a mixing bowl, beat together 175g butter and sugar using an electric hand mixer until pale. Add the eggs, baking powder and half the self raising flour, then beat until creamy. Fold in the remaining self raising flour and ricotta until evenly combined.
Split the mix into two bowls. Fold the matcha into one and the melted chocolate into the other. Alternate adding large spoonfuls into the tin, then swirl with a skewer. Bake for 50-60 minutes, until risen and a skewer inserted into the centre comes out clean.
Cool in the tin for 10 minutes, then turn onto a rack in its paper. To decorate, melt 50g chocolate and 1 tsp butter with 1 tsp icing sugar, stirring until smooth. Drizzle over the cold cake. Dust with a little more matcha from a fourth sachet.
Break the chocolate into small pieces and put in a heatproof bowl. Either heat in the microwave in short blasts until smooth, stirring now and again, or set the bowl over a pan of barely simmering water and leave to melt. Don’t let the water touch the bowl.
Typical values per serving when made using specific products in recipe
Energy | 1,600kJ/ 384kcals |
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Fat | 24g |
Saturated Fat | 15g |
Carbohydrates | 34g |
Sugars | 21g |
Fibre | 1.6g |
Protein | 6.9g |
Salt | 0.5g |
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