Matcha cake with Rosewater pudding frosting

Matcha cake Monday! 

I've been wanting to experiment with matcha in baked goods. I love that it gives them a natural green color all on it's own. I also don't love overly sweet things so I felt like it would give a good earthy flavor while playing well with the almond and vanilla extracts. This cake was moist and amazing, big hit. The rosewater pudding frosting was a light simple flavor that played extraordinarily well with the matcha cake. Joshua declared it one of his favorite cakes!

I did some organic "sketching" on the cake with dried goji berries, bee pollen, matcha tea, and poppy seeds.

Matcha cake:
from Molly Yeh

1 3/4 cup sugar
2 1/2 cup flour
2 tbs cooking grade matcha
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp salt
2 eggs
1 cup buttermilk
1/2 cup canola oil
1 1/2 tsp vanilla
1/2 tsp almond extract
3/4 cup boiling water

1   preheat oven to 350 degrees F
2   grease cake pan, will make a sheet cake or 2- 8" cake layers
3   in a large bowl mix together sugar, flour, matcha, soda, powder and salt
4   in another bowl mix eggs, buttermilk, oil, and extracts
5   whisk the wet ingredients into the dry until incorporated
6   stir in boiling water
7   bake 20-25 minutes, until a toothpick comes out clean

Rosewater pudding frosting:

1 vanilla pudding packet, make pudding ahead of time
1 1/2 cups powdered sugar
1 1/2 tsp rosewater

1   bring already made pudding from fridge and whip for a minute
2   slowly add in powdered sugar and whip
3   whip in rosewater

1 comment:

  1. I love matcha flavoring! I'll have to make this when I go back to the USA.