strawberry matcha pound cakes

makes 4 mini cakes

Ingredients

Cake batter

150 gr unsalted butter

150 gr granulated sugar

½ tsp salt

3 eggs (150 gr)

90 gr milk (⅓ cup)

150 gr cake flour (1 ¼ cups)

1 tsp baking powder (3 gr)

2 tbsp strawberry powder

2 tbsp matcha powder

White chocolate glaze

100 gr heavy cream

100 gr white chocolate

Garnish

Dried strawberry crumbles

Matcha powder

Preparation

Chocolate glaze

Over medium-low heat, bring the heavy cream to a simmer.
Pour the hot cream over the white chocolate and mix until the chocolate is completely melted.
Cover with plastic wrap, ensuring the plastic wrap presses on top of the chocolate.
Place in the refrigerator to cool.

Pound cakes

Preheat the oven to 350F.
Cream the butter, sugar and salt until well combined, about 3-5 minutes.
Add the eggs, one at a time.
Make sure each egg is well incorporated with the batter before adding the next.
Scrape down the side of the bowl occasionally.
Add the milk.
Sift in the flour and baking powder. Mix until fully incorporated.
Avoid over mixing as it will make the cake tough.
Divide the batter into two separate bowls.
Add the strawberry powder to one bowl and mix until well combined.
Add the matcha powder to the other bowl and mix until well combined.
Butter the loaf pans.
Pipe the two batters into the pans- matcha first then strawberry.
Marble them together using a chopstick or tooth pick.
Bake for 20-25 mins.
Let cool completely before removing from the pans.

Assemble

Remove the white chocolate from the fridge and give it a good mix. If the mixture is too thick, you can microwave it in 5 seconds increments. A slightly runnier consistency will make it easier for glazing.
Pour the glaze over the cakes and smooth out using an offset spatula.
Decorate with matcha powder and strawberry crumbles.
Enjoy!

Vegan Matcha Sesame Cheesecake

makes 12-14 (2”x 2") mini cheesecakes

Ingredients

Silicone mold

Crust:

1 cup roasted almond

5 Medjool dates, pitted

2 tbsp coconut oil

1/2 cup shredded coconut

2 tbsp cacao nips

1/8 tsp salt

Filling:

2 cups raw cashew

1 cup coconut cream

8 tbsp coconut oil

8 tbsp agave nectar

2 tbsp lemon juice

1/2 tsp vanilla extract

1 pinch salt

2 tsp matcha powder

2 tsp black sesame seeds

White chocolate topping:

1/2 cup raw cashew

1/4 cup coconut cream

2 tbsp coconut oil

2 tbsp agave nectar

1/4 tsp vanilla extract

Preparation

Soak the cashews for at least 6 hours, preferably overnight.
For the crust: in a food processor, blend all ingredients together until a crumbly but sticky paste is formed.
Press the crust evenly onto the bottom of the mold.
For the filling: drain the cashews and blend until smooth.
Add the rest of the filing ingredients, except the matcha powder and sesame seeds. Blend until creamy.
Split the filling in half.
Add the matcha powder to one half, blend until smooth.
Pour the matcha filing into the mold, freeze until set. About 30 minutes.
Add the sesame seeds to the other half, blend until smooth.
Pour the black sesame filling on top of the set matcha filing. Freeze until set, about 30 minutes.
Meanwhile, blend all of the ingredients for the white chocolate topping together.
Add a thin layer on top of the set matcha and black sesame layers.
Freeze overnight.
Thaw for 5-10 minutes before serving.
Dust with extra matcha powder and enjoy!

Good to know

I like using this silicone mold as it divides the cheesecake into serving size portions. Plus, the silicone makes it very easy to pop them out of the mold right before serving.

Alternatively, you can use any baking pan and cut the cheesecake into smaller pieces after it’s done setting.

Lastly, it is VERY important that you allow the cheesecake to thaw before serving. This will bring out its soft and creamy texture. You will also be able to taste the matcha and sesame flavor much better.

Keep the cheesecake in the freezer until ready to eat.

Toodles!