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