375 g flour
10 g of Matcha
1 sachet baking powder
400 g Sugar
190 g of cream
1 pinch salt
135 g cold butter
Mix the baking powder with the flour. Mix the tea with cream. Whisk the eggs and sugar until the mixture is white and frothy. Add the cream and salt. Stir in the flour in three batches, mixing gently. Add melted butter. Fill the mold and bake for one hour in a preheated oven at 160c.
Clean and carefully remove the stalks 200g of strawberries. Cut into halves or quarters, depending on size, and make them marinate one hour in 100 g of sugar. Drain, keeping the juice.
For the preserved lemon:
Take the zest of two lemons, organic if possible. Blanch the zest three times, starting when cold. Make a syrup with 100 g of sugar and 100 grams of water, and turn it to cook the peels. When are cooked, drain keeping the syrup, then put them through the blender, adding a little syrup if necessary, to obtain a very fine puree of lemon confit.
To freeze lemon:
Squeeze the juice of two lemons, and filter carefully. Weigh the juice and prepare the same amount of syrup consisting of half sugar and half water. In the hot syrup, add to agar, in a proportion of 5%. Add the lemon juice, then cool. The mixture will gel. Then blend the mixture, to obtain a firm gel.
Finishing and presentation:
Cut strips of cake, and place it in a plate. On the cake place the strawberry salad, and drizzle with the juice. Make small alternating points of gel and lemon confit. Eventually, put a few drops of a good extra virgin olive oil.