Sunday Magazine Recipe: Matcha and Blackberry cake

blackberry and matcha cake jordan rondel.jpg

I first became obsessed with matcha after a trip to LA when I consumed it in as many forms as I could. Since then I've been experimenting with it in my baking and I've discovered that juicy blackberries are a perfect accompaniment to this beautiful, pure green tea powder. I love the pale green colour it lends to the icing, too.

Matcha and blackberry cake

Serves 12

For the cake
150g butter, softened
150g caster sugar
1 tsp vanilla extract
3 organic eggs
150g plain flour
50g ground almonds
2 tsp baking powder
2 tsp matcha powder
½ cup whole milk
160g frozen blackberries

For in between the layers
4 tbsp blackberry jam

Matcha icing
150g butter, softened
2 cups icing sugar
1 tsp matcha powder
1 tsp vanilla extract
100g cream cheese

To decorate
Freeze-dried blackberries (I used the Fresh As brand)
Fresh flowers (optional)

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

In the bowl of an electric mixer, cream butter and sugar until pale, light and fluffy. Add vanilla and then eggs, one at a time, beating until combined between each addition. Add flour, ground almonds, baking powder and matcha powder in 2 additions. Fold in the milk. Stop your electric mixer once all of the ingredients are combined, and 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 icing. In the bowl of an electric mixer, beat butter by itself until smooth. Add icing sugar and matcha and beat on high until seriously light and fluffy. Gradually add cream cheese, followed by 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. Ice the top of the cake with the matcha icing and decorate with freeze-dried blackberries and flowers. Serve at room temperature.

Refrigerate for up to 3 days in an airtight container.

Photo: Emma Boyd / (Instagram)

Jordan Rondel