Matcha Lemon Pudding Cakes

This old-fashioned pudding cake is updated with the fragrant flavour of matcha tea. It’s a fun green dessert for St. Patrick’s day – but so delicious that

6 servings

Easy 10 minutes

Ingredients

Ingredients

for this recipe Matcha Lemon Pudding Cakes

Matcha Lemon Pudding Cakes:

1 package vanilla cake mix
0.25 cup matcha green tea powder
2 eggs
Shirriff Lemon Pie Filling
2 cup 2% Milk
1 cup Whipping Cream
0.25 cup Icing sugar, sifted and divided

preparation

Preparation

1

Preheat oven to 325˚F (160˚C). Grease two round 9-inch baking dishes; set aside. 

2

Prepare cake mix according to package directions; whisk in matcha powder. Scrape half of the batter into each of the prepared baking dishes; smooth top.

3

Using electric mixer, beat eggs until light and creamy. Beat in Lemon Pie Filling powder. Stir in milk and 1/3 cup (75 mL) water. Spoon half of the pudding mixture onto top of each cake; smooth tops. 

4

Place each baking dish on parchment paper– lined baking sheet. Bake for 40 to 45 minutes or until cake tester inserted into centre of cake comes out clean. (Note: pudding layer will sink to the bottom. When inserting cake tester, insert in the middle of the cake layer, not into bottom pudding layer). Let cool completely on rack. 

5

Meanwhile, whip cream until stiff peaks form. Stir in icing sugar. Scoop cake and pudding layer onto serving dishes. Top with dollop of whipped cream.

Cook's Tip

For an extra-green St. Paddy’s Day cake, stir in a few drops of green food colouring.

Cook's Tip

Serve with a dusting of icing sugar if desired.

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