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matcha layer cake

Matcha layer cake

This matcha layer cake has matcha sponge cake layers , soaked in a matcha syrup , filled and frosted with an almond honey buttercream !
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Ingredients
  

For the matcha cake

  • 125 grams or 1 cup all purpose flour
  • 2 teaspoons matcha powder
  • 1/4 teaspoon salt optional
  • 4 eggs at room temperature
  • 100 grams or 1/2 cup granulated or castor sugar

For the matcha syrup

  • 240 ml or 1 cup water
  • 100 grams or 1/2 cup granulated sugar
  • 1 tablespoon matcha powder

For the almond honey buttercream

  • 2 tablespoons honey or more
  • 150 grams or 1 1/2 cups icing or powdered sugar
  • 112 grams or 1/2 cup unsalted butter
  • 1/4 teaspoon salt
  • 2 tablespoons honey
  • 60 grams or 1/4 cup almonds

Instructions
 

To make the cake :

  • Preheat oven to 180 C or 350 F.
  • Butter and flour a 6 inch round pan and line the bottom with parchment ( optional )
  • In a bowl , whisk together or sift the flour and matcha. Keep aside
  • In a large bowl , beat the eggs , salt and sugar until light and fluffy . The mixture should triple in volume and if you lift and move your beater ( or whisk ) in a 8 shape , the dripping batter should form a clear 8 on top of the batter in the bowl before disappearing.
  • Gently add or sift on the flour mixture and using a spatula , fold it into the beaten eggs. Gently mix and scrape the bottom until no more flour is seen.
  • Immediately pour batter into prepared pan and tap against counter .
  • Bake in the preheated oven at 180 C / 350 F for 30-35 minutes until The cake springs back on touch and the edges leave the side of the pan. A toothpick or skewer inserted in the centre of the cake should come out clean
  • Remove from oven and cool in pan for 5 minutes
  • Gently , run a knife along the edge of the pan , release the cake upside down , remove parchment ( if using ) and cool on wire rack right side up.

To make the matcha syrup :

  • In a saucepan , measure out the water , matcha and sugar
  • Bring to boil and then lower the heat and simmer for 8 to 10 minutes
  • Remove from heat and cool completely before using

To make the almond honey buttercream :

  • Chop the almonds into small pieces or pulse them in your food processor or mixer. You want small pieces ( don't have to be uniform ) but not a powder.
  • In a pan , toast the chopped almonds over medium heat for 5 to 8 minutes. You can also toast them in the oven at 180 C / 350 F for 4 -5 minutes but mix up in between to avoid burning.
  • Let the almonds cool
  • ln a bowl , Beat the butter until smooth ( about 2-3 minutes)
  • Sift in half the sugar ( 3/4 cup) , the salt and one tablespoon honey . Beat for several minutes until smooth.
  • Sift in 1/2 cup of the sugar and the remaining tablespoon of honey. Beat well for several minutes until smooth.
  • Now check the buttercream for flavour and consistency. If you want a stiffer buttercream , sift in and beat the remaining icing sugar .
  • Add honey one teaspoon at a time and beat well after each addition . Be careful about adding too much honey , as the buttercream may become too loose.
  • When you have desired consistency and flavour , mix in the toasted almonds.

To assemble the cake :

  • Using a serrated knife , remove the top crust of the cake (thin layer ) and slice the cake horizonatally into three layers
  • Place one layer on your serving dish or cake board.
  • Using a pastry brush or spoon , soak the layer with about 1/3 of the matcha syrup.
  • Using a spatula, spread about 1/4 cup of the buttercream on top of the layer as evenly as possible.
  • Place another cake layer on top , press gently. Soak with 1/3 of the syrup and then spread 1/4 cup buttercream on top.
  • Place the last cake layer , press gently and soak with the remaining syrup.
  • Spread about half cup buttercream on top and smoothen the excess along the sides using a offset spatula or a straight knife.
  • Spread and smoothen the buttercream as much as possible so that no cake is seen from underneath.
  • Chill in the fridge for about 15 minutes
  • Now using a spatula , smoothen further . Remove any excess buttercream or add more as needed.
  • Decorate cake as desired

Notes

Watch this video for how to make the sponge .
You can bake the same sponge in a 8 inch pan for 25 to 30 minutes . It would be easier to slice the 8 inch cake into just 2 layers ( unless you have practise ) . You can keep quantities of syrup and buttercream the same.
If you are unsure of the matcha taste , you can reduce the matcha in syrup to 1-2 teaspoon. 
The Almonds in the buttercream are optional. If you plan to do piping , reserve some buttercream for that , and stir in the almonds in the remaining portion. Using the almond added buttercream for filling and frosting , and the plain portion for piping. Or you can simply keep all the buttercream plain , and spread the toasted almonds on top of each layer of buttercream as you assemble the cake
You can also toast whole almonds and then chop. But I just find chopping them first faster ( both to toast and then to cool ).
Use a good Matcha powder and a good honey for best flavours !
All components can be made 2 days in advance.
For best results , assemble the cake a few hours or day before so that the flavours gel. The cake can be served cold or at room temperature. 
If you wish to use vanilla extract in cake or syrup , do try to use a clear one to avoid diluting the matcha green. 
For the top of my cake , I just sifted a little matcha and spread it for that look
My measuring cup is 240 ml