Matcha and Cherry Cake with Cherry Swirl

12 servings

Jordan Rondel / Owner, The Caker, Los Angeles, CA and Auckland, N.Z.

For the Cake:
1 1/3 sticks / 5.3 oz. butter, softened
5.3oz caster sugar
1 tsp vanilla extract
3 free-range eggs
5.3 oz. white all-purpose flour
1.8 oz. almond flour
2 tsp. baking powder
Pinch of sea salt
2 tsp. culinary grade matcha powder
1/2 cup whole milk
5.6 oz. tinned or jarred cherries, drained
For the Icing:
1 1/3 sticks / 5.3 oz. butter, softened
2 cups powdered sugar
2 tsp. culinary grade matcha powder
3 1/2 oz. cream cheese
1 tsp. vanilla extract
For the Decorations:
3 tbsp. The Perfect Purée Cherry Puree, thawed
Fresh spray roses
1. Preheat the oven to 350ºF fan bake. Line 2 x 9” cake tins.
2. In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy.
3. Add the vanilla and then the eggs, one at a time, beating until combined between each addition.
4. Add the flour, almond flour, baking powder, salt and matcha in 2 additions. Fold in the milk.
5. Stop your electric mixer once all the ingredients are combined, do not over mix.
6. Evenly divide the batter between the two tins and dot in the cherries, pressing them down lightly.
7. Bake for approximately 30 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean.
8. Allow the cakes to cool for around 10 minutes before turning onto a cooling rack.
9. Meanwhile, make the icing. In the bowl of an electric mixer, beat the butter by itself until smooth. Add the powdered sugar and matcha and beat on high until seriously light and fluffy. Gradually add the cream cheese, followed by the vanilla.
10. Once the cakes are cool, spread some icing onto one layer and place the other one on top then neatly ice the top of the cake.
11. To decorate, spoon the cherry purée into a piping bag with the tip cut off, and swirl over the cake. Finally, decorate with spray roses.
12. Serve at room temperature and store in an airtight container for up to 3 days.