Matcha Nuts Biscotti and Egg Yolk Sponge Cake

  I used the recipe from Nutty Slice Biscotti for this, added one tablespoon matcha powder and took away one tablespoon flour from the recipe.

Using double boiler method, melted a bar of white chocolate (cooking type), dipped it through..
Oh yes, you need an electrical slicer to slice it as thin as you can.

    Some of the ingredients I like to show you here...

Lots of nuts, make sure matcha is well mixed in the flour evenly...

Mix them..

Ready to be baked...
When it's done, cool completely, wrap and keep in fridge.

Some without the white chocolate coating...

     EGG YOLK SPONGE CAKE

     With the left-over egg yolks, I used it to make a small sponge cake here.

They were actually tasted really good surprisingly..

    Ingredients
     ( Nigella Lawson , Community recipes
    3 egg yolks
    2 tbsp hot water
    1/2 cup castor sugar
    1/2 cup self-raising flour
    A pinch of salt
    1/2 tespoon vanilla extract
    2 tbsp milk

the mixture..

A very small cake..

    Method

    1.  Pre-heat oven to 170C.

    2.  Beat yolks with hot water, add in sugar and beat until it it become creamy and light colour.
 Add in salt and vanilla extract.

   3.  Fold in flour and milk until all well combined.

   4.  Grease 20cm cake tin, bake for 20-30 minutes.

   5.  Cool completely on wire rack, divide into 3 slices of individual sponge cake. Spread generously with jam and whipped cream.

Note:  just use hand whisk will do for the job.

So simple and easy to make.
 You will enjoy it too..