Matcha Cake with Sesame Frosting

I fell in love with the Matcha-Black Sesame Frosting when my father scooped both those flavours into the same bowl at a dinner buffet in Hokkaido. Have I told you how delicious Hokkaido ice cream is??? It was so good that I even ate it for breakfast hahahaha.

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Anyway, the combination is so amazing, it definitely needed to be translated into a cake form.

Y’s birthday was today and tadah, no surprise that he loved matcha (everyone does) so it was a perfect opportunity to use the matcha and black sesame that I brought back from Japan.

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At first, I was going to follow mynameisyeh’s recipe to the T but the cake didn’t seem very nice to eat. It looked pretty but there’s more to cakes than appearances right? (as with everything, I hope)

So I was basically free styling a matcha cake and hoping that everything would turn out good, especially since it was someone else’s birthday cake.

I figured buttercream could be replaced with yogurt, since the purpose of both ingredients was the same, which was to make the cake moist. In addition, I replaced the boiling water with boiling milk to add more taste to the cake. Lastly, the directions in the original recipes were so vague, I had to come up with my own way of making the cake, with past experience of course.

So I present with you my Matcha Cake with Black Sesame Frosting 🙂

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Makes 3 layers of 6 inch round cake or 2 layers of 9 inch round cake

Ingredients
2 1/2 cup plain flour
1 cup caster sugar
4 tbsp matcha
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp salt
2 large eggs
1 cup yogurt
1/2 cup vegetable oil
3/4 cup boiling milk
4 tbsp black sesame, toasted
2 cups butter
1/2 cup icing sugar

Directions
1. Preheat oven to 170 degrees Celsius
2. Line a 6 inch round tin with baking paper
3. Sift plain flour, baking soda, baking powder and matcha powder together. Mix in salt.
4. Using a paddle attachment, beat sugar and oil until smooth and well-mixed
5. Add yogurt and continue beating for 1 minute
6. Add in eggs one by one until well-mixed
7. Using a spatula, fold the wet ingredients into the dry ingredients
8. Fold in the boiling milk
9. Pour batter into lined baking tin (divide batter into 2 / 3 batches depending on tin size) and bake
10. Check for doneness at 25 minute mark
11. Beat black sesame, butter and icing sugar together, adjust icing sugar according to desired sweetness
12. Frost the cake and enjoy!

The Only Carrot Cake Recipe You’ll Ever Need

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Happiness is when you finally found the cake of your dreams :’)  This is a super moist carrot cake and I looooove super moist carrot cakes. It’s why I love PS cafe’s carrot cakes, just that they burn such a huge hole in my pocket (it’s at least $10 per slice with very little cream cheese) that the pain I feel from paying cancels out the joy in the eating. The next best carrot cake in Singapore would probably be from Cedele just that the cake is too dry for my liking and too small. I either have issues with the price or the size, which is great motivation for me to whip something up in the kitchen.

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Anyway, this recipe is from Sally’s Baking Addiction, though I made some minor adjustments. It is super easy to make, all you need is to whisk the wet ingredients together and then dump the dry ingredients into the wet ingredients and then out comes a super duper moist carrot cake. If I haven’t emphasised it enough yet, this cake is so amazing you have to try it.

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Ingredients for Carrot Cake
200g light brown sugar
180ml vegetable oil
60g yogurt
3 large eggs
2 teaspoons vanilla extract
250g all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
260g very finely grated carrots

3/4 cup raisins (optional)

Directions for Carrot Cake
1. In stand mixer on medium speed, mix brown sugar and oil together.
2. Add in yogurt, beat for 60s. Mixture should be thick.
3. Add in eggs, one by one.
4. Add in vanilla extract
5. Mix flour, baking soda, cinnamon, nutmeg and salt together.
6. Fold dry ingredients into wet mixture, fold until just mixed.
7. Fold in carrots and raisins.
8. Pour into 9 inch springform tin.
8. In preheated oven of 175 degrees Celsius, bake the cake. Check at 20mins.

Ingredients for Cream Cheese Frosting
600g cream cheese, at room temperature
200g butter, at room temperature
100g icing sugar

Directions for Frosting
1. Using handheld whisk, whisk all ingredients together.
2. Store in fridge until ready to use.

Lemon Drizzle Cake with Lemon Cream Cheese Frosting

I made my own birthday cake because I was sick of paying so much for a birthday cake that tastes meh and was probably made in a dirty kitchen (observations made from working in a bakery). So I made a lemon drizzle layered cake with lemon cream cheese frosting because lemon is my favourite ingredient to work with. It’s refreshingly sour and always in my fridge. You can make variations of this, in the form of cupcakes or perhaps just a one layered cake with the frosting on top.

Lemon Drizzle Cake

Ingredients for one layer of 9 inch cake
175g Butter
150g Caster Sugar
2 lemons
pinch of salt
4 eggs
100g self raising flour
75g almond meal
A little milk (3-4 tablespoons)
75g sugar

Ingredients for Lemon Cream Cheese Frosting
250g Cream Cheese
150g icing sugar (adjust to your desired sweetness)
50ml lemon juice

Directions for cake
1. Preheat oven 180C or 160C fan oven. Grease and line loaf tin with greaseproof paper.
2. Whisk well butter, caster sugar, and zest of 1 lemon until light and fluffy. Approx 4-5min.
3. Add a pinch of salt and the eggs slowly one at a time until well combined before adding the next.
4. Change the whisk to paddle attachement.
5. Sift over flour and fold in, followed by almonds.
6. Add enough milk to bring mixture to dropping consistency so that it falls off the spoon.
7. Pour mixture in the loaf tin and even out the top. Make slight well in center.
8. Bake for 40-45 min, until a skewer comes out clean.
9. In a small sauce pan, combine juice of 2 lemons and demerera sugar and slowly heat until sugar is dissolved. Add zest of remaining lemon. Turn heat off.
10. Use a skewer stick to make holes in the cake and pour the drizzle lemon syrup slowly into the holes when the cake is warm. Important to do this once the cake is just out of the oven.
11. Let sit to cool.

Directions for Frosting
1. Whisk everything together