Recipe By: Norie Mori
60g caster sugar
60g plain flour, sifted (for Gluten Free option, use Casalare Not-So-Plain Flour)
20g butter, melted
1Tbsp diluted matcha from (2tsp Spiral Organic Matcha Powder Grade A or B diluted with 1Tbsp hot water then add 2Tbsp water)
2Tbsp Spiral Organic Rice Syrup or Organic Maple Syrup
1Tbsp diluted matcha
100g white chocolate (cacao butter buttons)
50-70ml fresh cream
10g unsalted butter
1Tbsp diluted matcha
100g coconut shreds or desiccated coconut
1. Preheat the oven to 190C. Line a square baking pan with a baking sheet.
2. Mix matcha syrup ingredients. Set aside.
3. To make matcha ganache, heat 50ml cream in a milk pan. Just before boiling, turn of the heat and add chocolate, melt by gently stirring and until smooth. Alternatively, take a microwavable small bowl, add all matcha ganache ingredients except diluted matcha and cook for 30 seconds, mix well to smoothen. Add butter and diluted matcha, mix well. Cool and set aside.
4. To make the sponge, add caster sugar and eggs in a mixing bowl, beat with an electric mixer on highest setting until the mixture stiffens.
5. Pour the diluted matcha into the batter mixture and mix roughly.
6. Add the flour sifting divided into 3 times, mix gently and roughly from the bottom of the bowl for each time (it’s not necessary to mix the flour completely)
7. Mix well 5-6 times using a spatula to reduce the batter.
8. Gently add melted hot butter and mix very gently.
9. Pour the batter mixture into the square pan and bake in the oven for about 9-10 minutes until the sponge rises and lightly browns, insert a skewer to check if it’s done.
10. Take the sponge out of the oven and place on a wire rack to cool. Cut in half and slice each thinly to make 4 pieces.
11. Pat the syrup with brush evenly on one side of the first sponge. Spread ganache over it very thinly, if the ganache is too hard to spread, add some of the remaining fresh cream. Place the second slice of sponge on top, patting syrup and spreading ganache. Repeat this for the third slice, Place the last slice, and pat the syrup. Cool in the fridge.
12. Cut the cake into 8 square pieces. Brush or spread matcha ganache all over each piece and coat with coconut shreds or desiccated coconut.