Matcha Green Tea is used in the Tea Ceremony in Japan. It is also commonly used in Japanese pastries. Still remember the ones we had in a little cafe in a Kyoto suburb…
Enjoy the cake and Happy Easter!
For the cake:
- 6 Eggs.
- 200gr. Plain Flour.
- 200gr. White Sugar.
- 4 Tea spoons Matcha Green Tea powder.
- 1 table spoon Vanilla Sugar.
For the Chocolate Ganache:
- 100gr. Dark Chocolate 70%.
- 75ml. Cream.
- 1 Tea spoon butter.
For the syrup:
- 125ml. Water.
- 100gr. White Sugar.
- Juice from half lemon.
- A few drops of dark Rum.
- A small piece Lemon peel.
Put the eggs, white sugar and vanilla sugar in a bowl. Whisk with a hand mixer until they triple their volume.
Add the Matcha Tea and mix with slow movements using a spatula. Add the flour, with a flour sifter, and keep mixing slowly until you obtain a smooth dough.
Pre heat the oven at 170 degrees.
Place in a rounded cake tin (22 cm) with some butter and flour. Bake for 30 minutes. Remove from the tin after 20 minutes and let it cool down completely on a rack.
Put in a saucepan all the ingredients. Bring it to boil and cook for 10 minutes. Reserve in a bowl.
Put in a saucepan the chocolate and cream at low heat. When all chocolate has melted, remove from the heat. Add the butter, stir well and reserve.
Now, we are putting all together. Cut the cake in halves using a sharp and long knife. Carefully, separate the halves.
With a spoon spread the syrup on the bottom and top half .
With a big knife spread the Chocolate Ganache on the bottom half. Just put a thin layer or the chocolate will have the main role in the cake. I think I put too much. Put the other half on top.
Sprinkle with icing sugar and, in this case, decorate with Maltesers.