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Matcha Green Tea Cake with Rosemary & Cranberries


200g self raising flour

25g Qi Organic Premium Grade Matcha Powder

110g butter

110g sugar

225g mixed fruit

1 egg

5 tablespoons milk

1 teaspoon mixed spice (optional)

Dried cranberries

Fresh rosemary


Mix the Matcha powder into the flour.

Rub the butter into the flour and matcha mix until it looks like fine breadcrumbs, or alternatively blitz in the food processor…

Add the sugar and dried fruit and mixed spice, if using… Fold well being sure not to over mix.

Add the egg and milk to make a soft dropping consistency.

Put into a lined or well greased bunt cake tin.

Bake for approximately 1 to 1 1/4 hours in a preheated oven at 180 C / 160 C fan / Gas 4 until a skewer comes out clean.

Once removed from the oven, tip upside down to release form the tin and leave to stand on a cooling tray.

To make the icing:

500g icing sugar

Water - add a little at a time until the desired consistency is achieved (you want the icing to be stiff enough to hold its shape and not drip down the sides of the cake.

A food processor will be best for making this kind of icing at home… If you don't have one you can buy some readymade from most supermarkets!

Pipe or spread the icing onto your fully cooled cake, sprinkle the top with dried cranberries and sprigs of rosemary and there you have it!!

Delicious and beautiful!!!

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