Recently in Japan it was ‘White day’. Basically, it’s a day created by confectionery companies to partner Valentines day, where, in Japan only girls give treats to boys, so White day was invented for boys to give back to  the girls… You get all that?! Good. History aside, I chose to make my wife a white day cake this year. Although it is not entirely white, it uses white chocolate, macadamia nuts (kind of white) and green tea powder known as matcha powder (not white at all). But in the end it is a delicious celebratory cake for any occasion!

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Great with a cup of green tea, or green tea latte!

 

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As close as you can get to this cake with out get your eyes all cakey.

 

 

Ingredients:

cake:

  • 100 g of good quality white chocolate
  • 200 g of butter (plus a little more for greasing)
  • 200 g of self-raising flour (or plain flour with 2 tsp of baking powder added)
  • 4 large eggs
  • 200 g of castor sugar
  • 1 cup , roughly 150 g of chopped macadamia nuts.

White chocolate/matcha cream:

  • 200 g of white chocolate (same as you used for the cake)
  • 250 of thickened cream (room temperature)
  • 3 tsp matcha (green tea) powder

 

Method:

1. Pre-heat your oven to 180 c and then grease a 10 inch (25 cm) cake tin, preferably with a loose bottom. Or alternatively you can do 2 smaller cake tins. You will just have to adjust the cooking time.

2. Take your butter and cut it into small cubes. Add your butter to a glass bowl (heat-resistant. I learned that the hard way. Always double-check). Then break up your white chocolate into small pieces, roughly all the same size to ensure even melting.  Put that into the bowl with your butter and place it over a pot of simmering water so that the glass bottom of the bowl does not touch the water in the pot, but sits above it to create a double boiler. heat the butter and chocolate gently until the are completely dissolved and incorporated together.  Then let it rest for 1 to 2 minutes to cool slightly.

3. While the butter and chocolate are cooling off. sift your flour into a bowl (with your baking powder if you are not using self-raising flour). Then in a separate bowl mix together the castor sugar and 4 eggs  until you get a smooth shiny paste.

4. After your chocolate and butter have cooled slightly, pour the chocolate and butter into the bowl with your eggs and sugar. Mix together until everything is well incorporated.

5. In a small plastic bag or zip lock bag, put in your macadamia nuts and hold the open end tight. Now comes the fun stress relieving part. Take a rolling-pin, or you could use the bottom of a heavy pan and giving those nuts a bashing… Now, don’t go too crazy you want to just break the nuts up a little to get different sizes and shapes, this gives a better texture to the finished cake. After you have relieved all your stress, take the nuts and mix them into your flour.

6. Slowly pour  your chocolate, butter egg and sugar mix into your flour and mix until you get a smooth, well except for the nuts, batter. Pour this into your cake tin, or if you are using 2 tins, half the mixture into each cake tin, making sure that both are of equal quantity. Place the cake(s) into your pre-heated oven and then bake for roughly 20-30 minutes. Every oven is different, so just bake the cake until it is brown on top and you can put a skewer into the centre and when you pull it out it is clean.

7. While the cake is baking you can begin to make your white chocolate and matcha cream fillings. First of all take your white chocolate and using the double boiler method from step 2, melt it until it is smooth and silky. After it is melted keep it on a very low heat and begin to slowly pour in your cream. It’s important to keep it over the heat so the chocolate doesn’t solidify when you pour in the cream. Once the cream is fully combined with the chocolate, turn off the heat and pour it into a bowl. Then place this bowl into a larger bowl that has icy water in the bottom. then star whipping! I would recommend an electric mixer, unless you feel like giving your arm a work out!

8. Once you have reached a stiff peak consistency with your chocolate cream, separate half of it into a bowl and add your 3 tsp of match powder. fold it through and you should end up with a nice pale green colour.

9. Once your cake is done, take it out of your oven and allow to cool for 10-15 minutes or so. If you used only one baking tin you will need to cut your cake in half length-ways so you end up with a top piece and bottom piece. If you used two cake tins, you don’t need to worry about cutting them in half.

10. Take your matcha cream and spread it over the top of the bottom half. Use a pallet knife to get an even spread and thickness across the cake.  Then place the top half on and spread the white chocolate cream over the top half.

11. The cake is ready to serve. If you want to add a little extra decorative touch, you can sprinkle half of the top with matcha powder like I did for mine or you can use a stencil to create different patterns or shapes. Be as creative as you want!

All that’s left to do now, is get yourself a hot cup of green tea, cut yourself a slice of cake then sit back and relax. Good job!

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Keep the cake covered and refrigerated for up to 3 days, but I doubt it will last that long.

 

Happy eating!

 

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