it's cherry blossoms time!
and with the soft and sweet fragrance of cherry blossom trees, we couldn't help but share a japanese-inspired recipe with this matcha and white chocolate cake.
white chocolate works perfectly well with matcha, and makes it very sublte.
and this green color with red cranberries...it's so lovely! plus the lime frosting brings a pleasant acidity.
our recipe is inspired by one we found in the french magazine "fou de patisserie". we adapted it (with less sugar, as usual!), and here's our version!
for one cake:
adapted from fou de pâtisserie magazine
for the cake:
1 tbsp matcha
120 g all-purpose flour, sifted
1 tsp baking powder
90 g white chocolate
60 g soft butter
30 g soft salted butter
1 vanilla bean
80 g caster sugar
1 tbsp heavy cream
for the icing:
5 tbsp icing sugar
2 tbsp lime juice
preheat the oven to 180 °C (356 F).
dilute matcha into 3 tbsp of hot water.
melt white chocolate using a bain-marie (hot-water bath)
place butter into a bowl, cut vanilla bean lengthwise and scrap it on the butter. mix butter and vanilla seeds (you can use the paddle attachment of your stand mixer if you have one).
add sugar and whisk for a few minutes (using this time the whisk attachment).
fold in the eggs, one by one.
add then flour and baking powder.
finally, add melted white chocolate, matcha and heavy cream.
pour the mixture into a loaf pan.
bake for 40-45 minutes, and leave to cool completely.
prepare the icing: whisk together lime juice and icing sugar until combined.
rectify the consistency of the icing by adding icing sugar or lime juice.
pour the icing onto the cold cake.
spread some dried cranberries.
piece of advice:
you can replace the dried cranberries with dried goji berries (wolfberries)
feel free to put a bit more matcha and a bit less white chocolate (60 g) if you really like matcha