A May Matcha Cake

If May had a flavor, it would be Strawberry Matcha. Balancing earthy notes of matcha and sweet bright strawberries, this 4-inch mini centerpiece is the perfect way to celebrate spring. 

Strawberry Matcha Cake 

Serves: 6 

Prep time: 20 minutes 

Bake time: 25 minutes 

INGREDIENTS

Matcha Cake

• 1 ½ cups (300 grams) granulated sugar

• 10 tbsp (140 grams) unsalted butter, softened

• 3 eggs, at room temperature

• 1 tablespoon vanilla

• 2 ¼ cups (280 grams) plain flour

• 2 tbsp (8 grams) ceremonial grade, bright green, matcha powder

• 1 ½ teaspoon baking powder

• ¼ teaspoon baking soda

• ½ teaspoon salt

• 1 cup (240 milliliters) buttermilk

Strawberry filling and buttercream

• 1 cup (150 grams) unsalted butter, softened

• 3 tablespoons strawberry jam 

• 2 ½ cups (300 grams) powdered sugar 

• 1 cup (25 grams) freeze-dried strawberries 

• 1 tablespoon warm milk 

• Fresh strawberries, to decorate

INSTRUCTIONS

1.   Preheat the oven to 350°F (175°C). Grease two 4-inch cake tins and line them with baking paper. 

2. In a medium bowl, add the softened butter, granulated sugar, and cream together until fluffy and pale. 

3. Add the eggs and vanilla and combine well, then fold in the flour, matcha powder, baking powder, baking soda, and salt. 

4. Before all the flour is combined, pour in the buttermilk and mix that through until everything is evenly mixed.  

5. Pour the batter into the prepared pan. Bake the cake for 20 to 25 minutes or until a toothpick comes out clean from the center 

6. Let the cake cool in the pan on a wire rack for 30 minutes, then pull up on the parchment paper to release it from the pan. Let the cake continue cooling on the cooling rack until completely cooled.

To make the buttercream 

1. Add the softened butter to a large bowl and beat with an electric mixer on high speed until fluffy, 1 to 2 minutes.

2. Add the freeze-dried strawberries to a food processor. Pulse until finely ground, then pass the ground freeze-dried strawberries through a sieve to remove the seeds. 

3. Add in the powdered sugar and finely ground freeze-dried strawberries to the butter and mix until fluffy. Add milk to loosen if required. Move the mixture to a piping bag and snip a small hole from the end. 

4. To decorate, place one of the cooled cake layers onto a serving board and pipe around the edge to create a border. Fill the center with strawberry jam, then top with the second cake layer. 

5. Coat the cake with the remaining buttercream using an offset spatula, then finish with a few sliced strawberries. 

6. Serve and enjoy. This cake will keep for 4 to 5 days if kept somewhere cool and dry, but it’s best eaten within 24 hours.

Photograph by Alix Newton

SIDEBAR

Sweet Like Mom

If you’d like to give your mom a sweet treat for Mother’s Day but baking isn’t your strong suit, treat her (and yourself) to something from one of these local spots. Just be sure to order ahead.

At Dän Bakery & Café (64 South St., danbakery.us) try the nut-free honey cake, which boasts honey graham layers and velvety cream filling. Head to Kirshenbaum Baking Co. (22 Schuyler Pl., kbcbakery.com) for the gluten-free red velvet Oreo cake. Swiss Chalet (159 South St., swisschaletbakery.com) offers custom cakes with more than 30 kinds of filling topped with everything from flowers to fruit. If mom likes chocolate, stop by The Artist Baker (14-16 Cattano Ave., theartistbaker.com) for their S’mores Cake. Or, as an extra-special treat, make a reservation (at least two days in advance) to enjoy their tea service—think scones with cream, dainty sandwiches, and more on a tiered tray.