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Preparation time 30 minutes (plus chilling and cooling)
Cooking time 15 minutes
Servings 6
Matcha – originally embedded in Japanese culture - is finding it’s way into baking as just a little pinch of powder provides a big hit of flavour and colour. These elegant little matcha cakes are sandwiched with rich white chocolate cream and then topped with fresh raspberries, to give a delightful twist to afternoon tea. Find out all you need to know about this exciting new ingredient in our blog...
2 steps
1
To make the white chocolate cream Put the chocolate in a bowl and set aside. Heat the cream and water in a saucepan until the mixture comes to the boil. Remove from the heat and pour over the chocolate. Leave to stand for 1 minute and then stir well until the chocolate has melted.
2
To make the white chocolate cream Cover the bowl with cling film and chill for several hours (see Expert Tip).
4 steps
1
To make the sponge layers Preheat the oven to 180°C (fan 160°C)/350°F/gas 4. Grease 6 mini cake pans, 7.5cm (3in) in diameter, 3cm (1¼in) deep, with melted butter and stand on a baking sheet.
2
To make the sponge layers Beat the butter and sugar together until light and fluffy. Gradually add the eggs, beating well after each addition and adding a tablespoon of the flour to prevent the mixture curdling. Stir in the matcha powder and vanilla. Sieve in the rest of the flour and then fold in using a large metal spoon or spatula, until evenly combined.
3
To make the sponge layers Divide the mixture between the mini cake pans, spreading the tops level.
4
To make the sponge layers Bake for 15 minutes or until a skewer inserted into the centre of each cake comes out clean. Leave to cool in the pans for 5 minutes before turning the cakes out onto a wire rack and leaving them to cool completely.
5 steps
Expert Tip
Although the cakes are best eaten on the day they are assembled, the sponges and the chocolate cream can both be made ahead. The cream will keep in a covered bowl in the fridge for up to 4 days, while the baked sponges can be stored in an airtight container for 2-3 days or frozen for up to 1 month.
1
To assemble the sponges Whip the chocolate cream using an electric hand whisk until soft peaks form.
2
To assemble the sponges Trim the tops of the cakes level with a sharp knife and cut each cake in half through the middle. Sandwich the layers by piping the cream over the bottom cake layers using a piping bag fitted with a plain nozzle or spreading it with a palette knife, and then carefully lifting the top layers into position.
3
To assemble the sponges Pipe a little chocolate cream inside each raspberry and gently press three on top of each cake – the cream will fix the raspberries in place.
4
To assemble the sponges Mix the icing sugar and matcha powder in a small bowl and sieve over the cakes.
Comments
Adam C 6 months ago
I can't seem to get them looking like cakes
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