A couple years ago Michael and I shot William Werner’s
Matcha Snickerdoodles for Bon Appétit’s holiday issue (they’re so good, btw)
and ever since I’ve looked for reasons to bake with matcha.
That got me to making this cake once and then again and again
which, got me to thinking that maybe Michael and I should shoot it.
So we did and it was delicious. Find the recipe below.
From Pierre Hermé book, PASTRIES. Stewart, Tabori & Chang, New York 2011, page 31. If I made this cake again, I would skip the azuki gelatin. It’s a fun component to try and the flavour and texture is interesting, but I love the cake itself, soaked in the syrup. If I were in a rush, I’d skip both the glaze and beans and make only the cake, being sure to soak it well. I’d even venture to serve it as dessert just like that. The syrup soaks into the texture of the crumb and the result is this perfect medley of citrus and tea.
- 25 g still mineral water (2T)
- 10 g freshly squeezed lime juice (2t)
- 2.5 g agar agar (1/2t)
- 1 g grated zest of unwaxed lime (1/4t)
- 2 g grated fresh ginger (1pinch)
- 225 precooked sweet azuki beans (1cup)
- 3 grinds of peper mill filled with Sarawak black peppercorns
- 300 g cake flour (2 1/4 cups)
- 10 g baking powder (2t)
- 25 g powdered matcha tea (2T)
- 250 g superfine sugar (1 3/4 cups)
- 1 g fleur de sel de Guérande (or other fine sea salt) (1dash)
- 250 g eggs (5)
- 50 g heavy cream (3 1/2T)
- 100 g unsalted butter, cut into pieces (7T)
- 100 g yuzu juice (7T)
- 65 g mineral water (1/4cup)
- 55 g superfine granulated sugar (5T)
- 30 g yuzu juice (2T)
- 240 g white chocolate couverture (8 1/2oz)
- 10 g matcha powder (2t)
- 15 g grapeseed oil (1T)
- Powdered match tea
- 1 sheet of white gold leaf (I didn’t use this, so for me, optional)
- Prepare the azuki gelatin. In a saucepan, bring the still mineral water to a boil with the lime juice and agar agar, beating well. Remove from the heat and add the lime zest and ginger into the mixture. Mix well, gradually incorporating the azuki beans. Season with freshly ground black pepper. Line two 4-inch-square (10 cm) gratin dishes with plastic wrap and pour the liquid into it. Refrigerate for 2 hours or until set, then transfer to the freezer.
- Prepare the matcha and yuzu batter. Sift the cake flour, baking powder, and match tea together. In the bowl of a food processor fitted with the plastic blade, process the sugar, salt, and eggs for 5 minutes. Add the cream, butter, and yuzu juice. Process for 5 minutes. Remove the dough from the bowl of the food processor and, beating by hand, incorporate the sifted flour mixture.
- Preheat the oven to 300˚F (150˚C). Butter and flour an 11-by-4-inch (28-by-11-cm) loaf pan.
- Slice the azuki gelatin into 20 thin strips. Pour a quarter of the cake batter into the pan. Over the full length of the pan, align two rows of gelatin strips spaced evenly. Each row should be made of three strips, one of which should be trimmed slightly to fit the length of the pan. Make two other layers of the batter and gelatin the same way. There will be two extra strips that do not need to be used. Cover with the remaining batter and smooth the top.
- Place the cake in the oven and bake for 30 minutes. Give the cake a quarter turn and bake for another 30 minutes. Test for doneness by inserting a knife blade into the centre of the cake; it should come out clean. Unmold the cake onto a wire rack and set it aside to cool.
- Prepare the yuzu syrup. In a saucepan, bring the still mineral water to a boil with the sugar and yuzu juice.
- Place a shallow baking dish under the rack with the cooled cake. Dip the cake in the boiling yuzu syrup three times, placing it back on the wire rack after each time. Set the baking sheet (with the cake and wire rack) in the refrigerator to allow the cake to drain.
- Prepare the white chocolate and matcha glaze. using a serrated knife, chop the white chocolate couverture and place it in a heatproof bowl set over a saucepan of simmering water to melt; the bottom of the bowl should not touch the water. Melt the couverture, then remove 1 tablespoon and mix it with the powdered matcha tea. Combine this mixture with the oil, then add it to the remaining melted coverture. Remove the cake from the refrigerator. When the temperature of the couverture has reached between 104˚F and 113˚F (40˚C and 45˚C), pour the glaze, all at once, over the cake. Set aside and allow the glaze to set.
- Dust the cake with powdered match tea and arrange the white-gold leaf in the centre (I skipped this step).
Love this building.
This place is cute.
This story is great.
Love this image.
This cat pool is neat.
I think I’ll make this pizza dough on the weekend.