Matcha cake with matcha buttercream
Matcha became trendy a few years ago as a drink and soon found its way into modern cooking. Matcha is green tea leaves ground to a powder and there is a ceremonial ritual to follow when making an authentic version of the drink.
When it comes to cooking with it matcha has a sweet, slightly smoky and nutty quality and a lovely green colour. You control the shade of green by the amount of matcha powder you add to the recipe.
I adapted a recipe for matcha cupcakes to create individual rectangular cakes baked in a silicon mold. You can play with the shape and presentation to suit yourself.
In terms of composing a dessert, modern dessert plating has four basic elements:
- The feature or main part (often cake, pastry, mousse etc)
- The sauce to complement other components (chocolate, creme anglaise, pastry cream, fruit sauces, caramel, ice cream etc.)
- Texture – the crunch factor (nuts, “soil” crumbs, meringue etc.)
- Garnishes (fruits, edible flowers, dusting of powdered sugar, cocoa, chocolate etc.)
Makes 24 individual cakes or 12 muffins
1 cup flour
Scant teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 teaspoons matcha powder
1/2 stock butter, room temperature
3/4 cup sugar
1/2 cup light cream
Combine flour, baking powder, baking soda, salt and matcha.
Using a mixer with the paddle attachment cream butter and sugar until fluffy, 3-5 minutes.
Add the egg and mix until combined.
Lower speed and begin adding flour alternating with cream, mixing only until combined.
Fill the molds or cupcakes about halfway, bake at 350F until baked through, about 15-20min.
Cool completely before removing from molds.
1 cup sugar
1/2 cup water
2 sticks butter
1 teaspoon matcha or as needed for colour and flavour
Combine sugar and water in a small pot and bring to a boil. Lower heat and cook until the sugar dissolves and the mixture is syrupy. Remove and let cool completely.
Cream the butter in a mixer on medium speed until fluffy.
Begin adding the syrup mixing at medium speed until a buttercream texture is reached.
Add matcha and mix until blended.
Use immediately or refrigerate and bring back to room temperature before using.
1 cup whipping cream
1 tablespoon sugar
3 tablespoons lemon curd
Whip the cream and sugar then fold in the lemon curd.
2 egg whites
A pinch cream of tartar
2 tablespoons icing sugar
Whip the egg whites with cream of tartar until foamy on medium speed, then increase speed and add the sifted sugar until the egg whites hold peaks.
Transfer to a piping bag and pipe little rosettes around the plate. Using kitchen torch, torch the rosettes lightly until golden.
Melt a small container of haagen daaz vanilla ice cream and pour some over each plate.
Place a couple of cakes over the melted ice cream as shown in the images.
Pipe some of the buttercream into small mounds around the cake.
Pipe lemon cream around the plate.
Pipe meringue rosettes around the plate and brown with kitchen torch.
Arrange a few berries around.
Garnish with small mint leaves and edible flowers.