A week ago, I tried to make matcha cake with white chocolate ganache. Sadly, it didn’t work and turned out kind of dry. So I tried again this week, but with two layers of sesame cake and matcha mousse in between, which turned out way better than my first attempt except for two things.
Firstly, the matcha mousse was not firm enough, so it kind of drooped (as you can see in the picture but that’s because there’s no eggs in it!). There was also the problem with the sweetness. Because I was trying to make it healthy, I reduced the sweetness, but since matcha powder is bitter, the cake was a bit too bitter for some, especially with the extra matcha powder on top. I thought it was just right though, but that’s probably because I like the bitterness of green tea in general.
Sorry about the lighting. When dessert time rolls around, there is no more natural lighting so I have to rely on the yellow lights in the kitchen. 😦
If you don’t care about a healthy cake slightly toppling over and bit of bitterness, here’s the recipe.
Matcha and Sesame Mousse Cake
A bit bitter, no eggs, and delicious matcha mousse sandwiching two layers of sesame cake.
Adapted from: Vegan Matcha Cake with Lemon Cream Frosting – making thyme for health
1 3/4 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
4 tbsp. sesame powder
1/2 cup ripe mashed banana (1 medium banana)
1/3 cup (70 g) melted coconut oil
1/3 cup maple syrup or honey
4 tbsp. coconut sugar
1 tsp. vanilla extract
2/3 cup almond milk
5 tsp. gelatin (2 Knox envelopes)
1/2 cup cold water
1/2 cup boiling water, cooled for 2 minutes
9 tbsp. raw organic honey
3 tbsp. matcha powder
2 tbsp. fresh squeezed lemon juice
1 1/2 cup heavy cream
2 tsp. vanilla extract
- Sesame Cake: Preheat oven to 175 °C (350 °F) and grease an 8-inch cake pan.
- Combine the dry ingredients of the sesame cake ingredients in a medium bowl. In a food processor, blend the banana with the coconut oil, maple syrup or honey, sugar, and vanilla extract . Add in the almond milk and blend until smooth. Add the wet mixture to the dry flour mixture, using a spatula to fold until combined. Pour the mixture into the cake pan and bake for 40 to 45 minutes, or until a toothpick inserted comes out clean. Let cool completely and cut into two even layers (trimming off the domed top for a nicer look).
- Matcha Mousse: In a small bowl, sprinkle the gelatin over the cold water and rest for 5 minutes. Then whisk in the boiling water, matcha powder, honey and lemon juice until well combined and the liquid mixture is dark green. In a stand mixer, whip the cream and vanilla until it starts to form. At this point, keep the mixer going at high-speed and slowly pour in the matcha mixture until soft peaks form.
- Assembly: Place one layer of the sesame cake in the middle of a 9-inch springform pan (with the sides covered in parchment paper). Pour in 1/2 of the mousse, spreading over the top of the cake and filling the sides. Refrigerate for 30 minutes, or until firm. Repeat the process with the second layer of cake and the rest of the matcha mousse. Refrigerate for another 30 minutes until firm. Decorate with matcha powder (though this will make it bitter) and toasted black sesame seeds. It can keep in the fridge for a few days.