Matcha and Rose Cake
I recently made this cake for a friends birthday. It’s a really unusual flavour combination and looks beautiful. I love Matcha and green tea cakes, this frosting would also work really well on chocolate cake.
What you'll need
Cake
115g Butter
115g Caster Sugar
115g Self Raising Flour
2 Eggs
Matcha Frosting
115g Unsalted Butter (room temperature)
60ml Milk
1 tsp Vanilla Paste
400g Icing Sugar
3 tsp Matcha Powder
Crystallised Rose Petals
1 small Egg White
1 cup of Granulated
Rose Petals
1
For the Cakes
- Preheat the Oven to 180°C.
- First make your crystallised rose petals. Follow my full method here, but the basics are brush the Petals with Egg and then sprinkle them with Sugar and leave them on a wrack to dry.
- The make the cakes… Cream the Butter and Sugar together until pale and fluffy.
- Beat in the Eggs, and then sift the Flour and fold it into the mix.
- Pour the mix into 12 cupcake (or 6 and a 15cm Cake Tin) cases and bake for 10-15mins or until golden and springy.
2
For the Topping
- Beat the Milk, Butter, Vanilla and half the Icing Sugar until smooth and fluffy.
- Then add the rest of the Icing Sugar and Matcha and beat again until smooth and well blended. (If it’s too stiff mix in a tsp of milk at a time to get the right consistency).
- Using a palette knife, spread the top of the cupcakes with the frosting and and top with the crystallised rose petals.
3
Extra Top Tip
For even more deliciousness, scoop out the cakes and fill the well with raspberry jam which has been mixed with a tsp of Rose Water and then frost!
