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Recipe Box: Matcha Matcha Signature Raspberry Cake

Name: Matcha Matcha Signature Raspberry Cake
Prep time: 1 h
Cook time: 40 min
Total time: 1 h 40 min
Yield: 16
Ingredients: 240 g Unsalted Butter; 300 g Caster Sugar; 4 Large Eggs; 1 teaspoon Vanilla Extract; 240 ml Milk; 240 g Plain Flour; 4 teaspoons Baking Power; 0.5 teaspoon Salt; 2.5 tablespoons Matcha; 400 g Unsalted Butter; 300 g Raspberries; 1 teaspoon Vanilla Extract

January 24, 2024 Matcha Matcha

[[ recipeID=recipe-8lrqqw9qb, title=Matcha Matcha Signature Raspberry Cake ]]

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Matcha Matcha Signature Raspberry Cake

This delicious cake has the perfect combination of sweet and tangy raspberry icing and fluffy unami matcha sponge. The flavours together are heavenly - you NEED to try this!

Servings: 16

Keywords: Matcha, Cake, Raspberry, Sponge

Prep Time: 1 hours 0 mins
Cook Time: 40 mins
Total Time: 1 hours 40 mins

Ingredients

Instructions

Ingredients

For the Cake:

240 g Unsalted Butter
300 g Caster Sugar
4 Large Eggs
1 teaspoon Vanilla Extract
240 ml Milk
240 g Plain Flour
4 teaspoons Baking Power
½ teaspoon Salt
2 ½ tablespoons Matcha

For the Icing:

400 g Unsalted Butter
300 g Raspberries
1 teaspoon Vanilla Extract

Instructions

Preheat the oven to 180 degrees. Grease or line 3x8 inch cake tins with baking paper. You can also use 2x9 inch tins.
For the cake, cream the butter and sugar in a large bowl unitl light and airy. Add the eggs, milk and vanilla. Mix until smooth.
In a separate bowl mix all the dry ingredients together (flour, matcha powder, baking powder, salt). Whisk the dry ingredients into the batter just until incorporated, don’t over mix.
Divide the batter evenly between the prepared pans. Bake for 35-40m, until an inserted skewer comes out clean. Remove the cakes from the oven and allow them to cool fully
For the icing place the softened butter to a mixing bowl and whisk on high speed for around 5 minutes. It should be fluffy and white in colour. Gradually add in the icing sugar, mixing after each addition. Add the raspberries to a pan with a small splash of water and cook to reduce to a coulis (leaving some to the side for decoration).
Allow to cool fully (freezer can quicken this). Once cooled add half of the raspberries and the vanilla extract to the icing and mix briefly.
Level the cake with a serrated knife. Stack the layers by adding a generous amount of icing and a layer of coulis and then another later of cake until it is fully stacked. Spread icing around the outside of the cake with a knife aiming for a smooth, even surface. Decorate by adding piped icing and fresh raspberries.

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Recipe Box: Matcha Matcha Signature Raspberry Cake

Country/region

Matcha Matcha Signature Raspberry Cake

Ingredients

Instructions

Ingredients

For the Cake:

For the Icing:

Instructions

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