This is a truly special cake, made with ceremonial-grade matcha, the highest quality green tea powder available. Its vibrant green color and deep, complex flavor—simultaneously vegetal, sweet, and slightly bitter—are the stars here. This recipe is designed to let that expensive matcha shine, pairing it with a delicate almond flour sponge and a rich white chocolate ganache that complements, rather than masks, its distinctive taste.
Ingredients
- 1 ½ cups (190 g) almond flour
- ¼ cup (30 g) cornstarch
- 2 tablespoons (15 g) ceremonial-grade matcha powder, plus more for dusting
- ½ teaspoon fine sea salt
- 6 large eggs, separated, at room temperature
- ¾ cup (150 g) granulated sugar, divided
- 1 teaspoon vanilla extract
- ¼ teaspoon cream of tartar
- 6 oz (170 g) white chocolate, finely chopped
- 1 cup (240 ml) heavy cream, cold
- 1 tablespoon (15 ml) honey
Instructions
- Preheat and prepare the pan: Preheat your oven to 325°F (163°C). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the almond flour, cornstarch, matcha powder, and salt. Set aside.
- Whip the egg whites: In a large, clean bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add ¼ cup (50 g) of the sugar, beating until stiff, glossy peaks form. Set aside.
- Whip the yolks: In another large bowl, beat the egg yolks with the remaining ½ cup (100 g) of sugar until pale and thick, about 2-3 minutes. Beat in the vanilla extract.
- Combine the batters: Gently fold the dry ingredients into the yolk mixture until just combined. Then, fold in the whipped egg whites in three additions, being careful not to deflate the batter.
- Bake the cake: Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for 15 minutes, then remove the sides and let it cool completely.
- Make the ganache: Place the chopped white chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream and honey over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 2 minutes. Gently stir until smooth. Let the ganache cool to room temperature, then refrigerate for 30 minutes until it thickens to a spreadable consistency.
- Assemble the cake: Once the cake is completely cool, spread the ganache over the top and sides. Dust with additional matcha powder just before serving.
Tips
- Use the best matcha you can afford: Since this cake is all about the matcha, the quality matters. Ceremonial grade is ideal, but if you only have culinary grade, it will still work—just expect a slightly more bitter flavor. Avoid matcha that is dull or brownish; it should be a vibrant, bright green.
- Measure matcha correctly: Always sift the matcha before measuring to avoid lumps. Use a spoon to scoop it into the measuring spoon and level it off with a knife. Don't pack it down.
- Don't overmix: When folding the egg whites into the batter, use a gentle hand. Overmixing will deflate the air and result in a dense, tough cake instead of a light, airy one.
- Cool completely: Make sure the cake is completely cool before frosting. If it's even slightly warm, the ganache will melt and slide off.
Serving Suggestions
Serve this cake at room temperature to fully appreciate its flavor and texture. A simple dusting of powdered sugar or matcha on top is elegant. For a special occasion, serve with a dollop of lightly sweetened whipped cream and a few fresh raspberries or sliced strawberries. The tartness of the berries cuts through the richness of the white chocolate and complements the matcha beautifully.
Variations
- Matcha and Black Sesame: Add 2 tablespoons of toasted black sesame seeds to the cake batter along with the dry ingredients. The nutty, earthy flavor of sesame is a wonderful partner to matcha.
- Citrus Glaze: Instead of the white chocolate ganache, make a simple glaze with 1 cup (120 g) of powdered sugar, 2 tablespoons of fresh lemon or yuzu juice, and 1 teaspoon of matcha. Whisk until smooth and pour over the cake.
- Gluten-Free and Dairy-Free: This cake is already gluten-free (using almond flour and cornstarch). For a dairy-free version, substitute the heavy cream with full-fat coconut cream (chilled) and use a dairy-free white chocolate. The texture will be slightly different but still delicious.
Storage and Reheating
Store the cake in an airtight container in the refrigerator for up to 3 days. Because of the ganache, it should be kept chilled. Let it sit at room temperature for 20-30 minutes before serving to soften. This cake is best enjoyed at room temperature and does not need reheating. If you have leftover cake, you can freeze it (without the ganache, if possible) for up to 1 month. Wrap it tightly in plastic wrap and then foil. Thaw in the refrigerator overnight.
Frequently Asked Questions
Can I use regular all-purpose flour instead of almond flour? Yes, you can substitute an equal amount of all-purpose flour, but the cake will be denser and less tender. Almond flour adds moisture and a delicate crumb that is ideal for this recipe.
What is the difference between ceremonial and culinary grade matcha? Ceremonial grade is the highest quality, made from the youngest tea leaves, and has a smooth, delicate flavor with a natural sweetness. Culinary grade is slightly more bitter and is designed for cooking and baking, where it's mixed with other ingredients. For a cake where matcha is the main flavor, ceremonial grade is worth the splurge.
My cake sank in the middle. What went wrong? This is usually caused by underbaking or opening the oven door too early. Make sure your oven is fully preheated and avoid opening the door during the first 25 minutes of baking. Also, ensure the egg whites are beaten to stiff peaks and folded in gently.
Can I make this cake ahead of time? Yes, you can bake the cake layers up to 2 days in advance and store them tightly wrapped at room temperature. The ganache can be made a day ahead and refrigerated. Assemble the cake on the day you plan to serve it for the best appearance.
Why is my ganache lumpy? This can happen if the cream is too hot and seizes the chocolate, or if you stir too vigorously. Make sure the cream is just simmering, not boiling, and stir gently in one direction. If lumps form, you can try to smooth it out by warming the bowl over a pot of simmering water, stirring occasionally.
How do I get a clean slice? Use a sharp, thin-bladed knife and dip it in hot water before each cut. Wipe the knife clean between slices. This will give you neat, professional-looking pieces.
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