My Matcha Masterclass with Storm & India

Photo: Albert Cho

Photo: Albert Cho

Last weekend I hosted a masterclass in collaboration with India Bellamy, who is one half of the beautiful tea sisters, Storm & India. Together we share an obsession with matcha, and so our class focused on teaching people how to incorporate this potent green powder in different beverages as well as in baking. Storm & India have just released a Power Matcha Tea, which is certified organic and abounding in antioxidants, and it tastes like heaven. India demonstrated how to make four stress relieving and awakening drinks involving matcha - an iced latte, a green smoothie, a pina colada and a milkshake. I then taught guests how to bake, ice and decorate a sour cherry and matcha cake. Find our recipes below!

Photo: Albert Cho

Photo: Albert Cho

The Caker’s Matcha and Cherry Cake

Serves 12

For the cake:                         For the icing:

150g butter, softened            150g butter, softened

150g caster sugar                  2 cups icing sugar

1 tsp vanilla extract                1 tsp matcha powder

3 organic eggs                       1 tsp vanilla extract

100g plain flour                      100g cream cheese

100g ground almonds            For the decorations:

2 tsp baking powder              FreshAs freeze dried cherries

2 tsp matcha powder             Fresh flowers

½ cup whole milk                

160g tinned or jarred cherries, drained    


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 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 the cherries.

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 matcha 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.

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

Neatly ice the top of the cake and decorate.

Serve at room temperature.

Store in an airtight container for up to 3 days.