Matcha + Black Cherry Cake


*Recipe adapted from The Caker


For the cake
150g butter
150g caster sugar
1 tsp vanilla extract
3 eggs
150g plain flour
50g ground almonds
2 tsp baking powder
2 tsp matcha powder
½ cup whole milk
160g black cherries, canned

For layering
Black Cherry Jam

For the Matcha Cream Cheese
150g butter, softened
2 cups icing sugar
1 tsp matcha powder
1 tsp vanilla extract
100g cream cheese


1. Line a 23cm baking tin with baking paper. Preheat oven to 180c.

2. Cream the butter and sugar in an electric mixer till light and fluffy. Add vanilla and eggs one at a time. 

3. In a separate bowl, mix together flour, ground almonds, baking powder and matcha powder until well combined. Add half of this dry mix into the butter and egg mixture followed by 1/4 cup of milk. Repeat this step with the remaining flour mixture and milk. Stop mixing once all of the ingredients are combined - avoid over mixing.

4. Pour the mixture into the baking tin. Drain the can of black cherries then dot in the cherries in the mixture. Gently press the cherries down, but don't submerge them.

5. Bake for about 35-40 mins until golden or until a skewer inserted in the cake comes out clean. Allow to cool for 10 mins.

6. To make the Matcha Cream Cheese frosting, beat the butter in the bowl of an electric mixer by itself until light and fluffy. Add the vanilla and the icing sugar and matcha gradually until well combined. Lastly incorporate the cream cheese and continue beating till smooth.

7. Once the cake is cool, cut and divide the cake into two layers. Spread the Black Cherry jam onto one layer and place the other layer on top. Using a spoon, spread the Matcha Cream Cheese frosting on top of the cake and decorate with fresh florals and bee pollen (as pictured) or with anything else you desire! Serve at room temperature. 

Serves approx. 12

*Image depicts 2x Matcha cakes layered. If you wish to recreate this, make this cake recipe twice but only make 1x quantity of Matcha Cream Cheese frosting.

Bronwyn KanComment