Matcha Raspberry Citrus Cake
This special matcha cake is to die for! Everything goes perfectly together to create this anytime cake. It is great for a birthday, special event, or just to welcome some great weather in the spring! The colors would also make it excellent for the Christmas season.
The cake base is simple yet tasty. You can add as much matcha as you like depending on preference and the quality of your matcha. I used about 5 tbsp but less will suffice if you have a really good matcha… or more if you really want some matcha flavor! If you end up loving the simplicity of this cake like me and want to make it when you don’t have any matcha then you can forgo the matcha and make a vanilla or citrus based cake.Â
The filling is a homemade raspberry jam easily made from some frozen raspberries. You could also used a store bought jam if you are tight on time or can’t find frozen raspberries. I’ve made this filling using other kinds of berries too and it turned out great.
The glaze is probably my favorite part of this recipe! With fresh grapefruit, the citrus flavor really shines and it is so good you could eat it right off the spoon! Don’t worry about letting some of the grapefruit innards get in your glaze, I think it is what makes this cake great. You could use lemon juice instead of grapefruit if it is not in season or you just prefer not to use it. But I really recommend using the fresh grapefruit, especially for a special event!
Also this cake is just beautiful so I can’t recommend that you make it enough.
Matcha Raspberry Citrus Cake
Ingredients
Raspberry Filling
- 3 cups frozen raspberry
- 3/4 cup granulated sugar
- 1.5 tbsp cornstarch
- 2 tbsp water
Matcha Cake
- 1/2 cup butter room temperature
- 1 cup sugar
- 1/2 cup oil sunflower, olive, coconut, canola would all work great
- 3 eggs
- 1 tsp vanilla
- 2-5 tbsp matcha powder
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 cup almond flour
- 1 1/2 cups all purpose flour
- 1/2 cup buttermilk or milk mixed with 1/2 tbsp vinegar
Grapefruit Glaze
- 1/3 cup grapefruit juice
- zest of one grapefruit
- 1 tbsp oil (coconut or olive work well)
- 2 cups icing sugar
Instructions
Raspberry Filling
- In a medium sized sauce pan, combine raspberries and sugar over medium-high heat. Cook until raspberries breakdown and are mostly melted (if using frozen berries).
- Mix together cornstarch and water in a separate small bowl.
- Add cornstarch mixture into your pot and mix well.
- Cook until mixture is bubbling and raspberries are completely broken down. Stirring often for about 5 minutes when it reaches this point so that the cornstarch thickens the mixture and berries break down.
- Remove from heat and allow to cool completely at room temperature or in the fridge if you will be prepping this ahead of time.
Matcha Cake
- Beat butter and sugar until light and fluffy, about 2 minutes.
- Beat in oil and then add in eggs one at a time until well incorporated.
- Now beat in your vanilla and then matcha powder until well blended. The amount of matcha you use will be dependent on how high quality of matcha you have and your own personal preference. Add more or less than the 2-4 tbsp as you like.
- Mix in baking soda and baking powder.
- Slowly mix in almond flour and all-purpose flour alternating with your buttermilk. If you do not have or do not wish to use almond flour you may use more flour instead. The texture will change slightly.
- When ready to bake, preheat oven to 350F and oil an 8 inch pan really well, you may also wish to line it with parchment for easy removal. Pour batter into your pan and bake for 40-50 minutes until slightly brown on the edges and a toothpick tested comes out clean with maybe a few crumbs. Allow cake to fully cool before assembly.
Grapefruit Glaze
- Combine all ingredients in a small bowl until everything is mixed together. Add more icing sugar or liquid to reach your desired consistency. The glaze shouldn't be too thin as then it will drip all over the cake but not too thick that it cannot spread.
Assembly
- Once cake is cooled, carefully remove from pan and then cut in through the center of your cake to divide it into two halves. I do this by placing a knife as centered as I can horizontally through the cake and keeping it steady with my full palm on the top. You will need to saw carefully to make it as even as possible and turn your cake as needed to see.
- Place bottom half on a plate and generously cover with your raspberry filing then place top half on top.
- With your cake well positioned on a plate, pour and spread glaze all over the top. This glaze may also spread on its own down the sides but if your glaze is a little thicker then you may also need to spread it on the sides. If you have the means to glaze it on a cake rack with a baking sheet underneath, you may do this as then the glaze won't just sit on the plate.
- Decorate the top as desired then slice and serve your cake!
