Swirl of flavour
Another year older for my niece. I bake this cake for her to celebrate at my nephew place. I have decided to bake this cake to impress and please my niece and my nephew. She loves matcha, my nephew loves butter and me loves cream cheese. It’s not all the time you are going to impress and please your loved one and at time you needed to please yourself. I wouldn’t have made it to impress my family without God. Thank you, God, for your Presence help, effort, and your glory gift to me to create this cake.
Google: “Matcha; is a finely ground powder of specially grown and processed green tea leaves that originated in China. Later, the green color exhibited in most modern matcha was developed in Japan, where most matcha is produced today. Like green tea, matcha is high in antioxidants, including catechins, which may help prevent cell damage and lower your risk of certain diseases. It contains high amounts of substances with antioxidant and anti-inflammatory effects.”
“The taste of matcha is mellow vegetal grassy notes, natural sweet nuttiness, a touch of bitterness with a pleasant savory ending. The pleasant savory taste is called umami which makes drinking matcha irresistible. There’s a myriad of health and wellness benefits to matcha but ultimately, as a tea it is still a caffeinated beverage and naturally, overconsumption can affect moods, heart health and concentration – similar to that of coffee overdose.”
I am glad to finished off my leftover thickened cream and custard which will expired in two days and experimenting the flavour with matcha. This time I am not putting zucchini but cream my favourite and most used ingredients that I never go without. Everyone enjoyed it, love it and say it was delicious. The cake looks beautiful, colourful, creamy, and delicious. Let’s bake a birthday cake that impress and please everyone!!!
Ingredients
250 g butter softened
2 1/2 c self raising flour
1 c castor sugar
3 eggs
2-4 Tsp matcha powder
2 Tsp vanilla extract
1 Tsp baking powder
1 Tsp bicarb soda
100 ml thickened cream
100 ml vanilla custard
60 ml orange juice (bought)
Cream cheese frosting
250 cream cheese spreadable or normal
200 g icing sugar
113 g butter
100 ml milk
Garnish 125 g raspberries
raspberry flavoured toppers (bought)
salted caramel toppers
colourful sprinkles
Method
Preheat oven 160 degrees C. Grease and line 9” springform pan and set aside. Mix together flour, baking powder, and bicarb until well mixed. Beat butter, sugar and vanilla extract on medium speed until light and fluffy. Add egg one at a time, beating well each addition. Now add half flour mixture, stir to combined. Next add half thickened cream, vanilla custard and orange juice, stir to combined.
Repeat with the remaining flour mixture with thickened cream, vanilla custard and orange juice. Making sure it’s combined and has batter consistency. If not add some milk about 1/8 c. Once it looks like batter consistency, spoon half the batter onto a metal bowl and add 2 Tsp matcha powder first, gives a couple of stirs, taste if you want more matcha flavour add another 1-2 more Tsp matcha powder.
Spoon about a dollop of the batter onto prepared pan, followed by a dollop of matcha batter. Repeat with batter and matcha batter until finished. The using the batter whisk swirl around the whole pan. Not necessarily marbling them, just mixing for flavour and design enhancement. Gives a couple of knocks on the bench top.
Bake for 40 minutes first. If skewer in and out still has batter or wet. Bake a further 20 minutes until skewer comes out clean. Cake is golden brown and cooked. Switched off oven, leave pan in with door closed for about 30 minutes.
Bring out of oven onto rack for 15 minutes. Flip out onto cake base, plate or onto a turntable rack let it sit until cool completely. In the meantime, make frosting, beat butter until light and smooth about 1 minute. Add cream cheese, beat until light and smooth about 4 minutes. Next add in icing sugar, beating until incorporated.
Now add in milk, beating again until increase in volume about 5 minutes to make it spreadable consistency. I place it in the fridge for 20-30 minutes. You don’t have too. (See Note). Just before serving about 10 minutes, spoon a big dollop of the frosting onto the centre of the cool cake. The spread out and all around the top of cake. To garnish, Sprinkles raspberry flavoured candy toppers with my leftover salted caramel toppers and colourful sprinkles. Place a candle in the middle as it is a birthday cake.
Note: Oven temperature may vary. You may need less or more time baking. You may omit matcha powder if you don’t want to add in. Instead, you can add fruits, cocoa powder or don’t add anything. For the frosting, instead of milk, you can use thickened cream about 150 ml or l80 ml. You may want more icing sugar about 50 g more. Instead of thickened cream and vanilla custard you may use sour cream 300 g or some milk about 50-100 ml.
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