Matcha and Blackberry Cake

12

PORTIONS

Ingredients

150g unsalted butter, softened

150g caster sugar

1 tsp vanilla extract

3 free range eggs

150g plain flour

50g ground almonds

2 tsp baking powder

2 tbsp matcha powder

Pinch sea salt

½ cup whole milk

160g frozen blackberries

4 tbsp good quality blackberry jam

 

 

Matcha icing:

150g unsalted butter, softened

2 cups icing sugar

2 tsp matcha powder    

Pinch sea salt

1 tsp vanilla extract

100g cream cheese

2 tbsp Berry coulis

Handful FreshAs freeze dried blackberries

Fresh flowers

 

Ingredients provided by: 

Method

Preheat the oven to 180ºC fan bake. Line 2 x 22cm cake tins.

In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy.

Add the vanilla and then the eggs, one at a time, beating until combined between each addition.

Add the flour, ground almonds, baking powder, matcha powder and salt in 2 additions. Fold in the milk.

Stop your electric mixer once all the ingredients are combined, do not over mix.

Evenly divide the batter between the two tins and dot in blackberries, pressing them down lightly with a spoon.

Bake for approximately 30 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean.

Allow the cakes to cool for around 10 minutes before turning onto a cooling rack.

Meanwhile, make the cream cheese icing. In the bowl of an electric mixer, beat the butter by itself until smooth. Add the icing sugar and matcha and beat on high until seriously light and fluffy. Gradually add the cream cheese, followed by the vanilla. The icing should be smooth, creamy and thick.

Once the cakes are cool, spread some blackberry jam onto one layer and place the other one on top.

 

Matcha icing:

In the bowl of an electric mixer, beat the butter by itself until smooth. Add the icing sugar, matcha and salt, and beat on high until seriously light and fluffy. Gradually add the cream cheese, followed by the vanilla. The icing should be smooth, creamy and thick.

Neatly ice the top of the cake and decorate!

Wine match: Pa Road Sparkling Rose 2019