I wasn't sure I was actually going to share this cake. It didn't quite come out as I had planned looks-wise. And to me, it is rather... inept. I had actually wanted to pipe little beads onto the cake and turn them into petal flowers - hard to explain but I saw it on pinterest and really liked it. But then I decided that it wouldn't look very nice with just green and i grabbed the spatula and started running it around the cake but not too much that the green would blend completely with the white. So I ended up with something like this!

This was a cake for the lovely Miss E's birthday and I was quite nervous bringing it into the office. Green Tea... what if they didn't like it? What if the flavour was too overpowering? What if it's a little too out there?!

Funnily enough (and I mean absolutely no disrespect by making this distinction) but those more inclined to Eastern flavours thought the green tea was too subtle whereas those not use to Green Tea thought the flavour was quite strong and could really be tasted! Personally, I would add more green tea into the cake batter next time. I am yet to find a green tea powder which bakes with a beautiful hue though... perhaps not quite possible. It is mostly a earthy, murky green.

This one's super special and close to home. For our grandmother who is 95 today. Lots and lots of love with this one!

July's one of those months that sneak up on you. Winter comes in full force. And it's nippy and fresh in the mornings. It's probably not the best season for fresh produce (fruit for cake making is pretty expensive in comparison to summer) and you learn to make do. It is also a month that starts the 'birthday season'.

Have quite of few of those coming up...!

This cake involves quite a few processes. Making red bean paste requires patience - soak, boil, strain, puree, cook, chill. And there are a few delicate steps with mousse as always.

Anyways, the initial green tea mirror that I had for the top layer... it didn't look so good. Matcha powder isn't exactly going to win any prizes for a good looking colour. In fact, its pretty dull and ugly. So had to improvise and redo it with a lot less matcha and a little green food colouring. This resulting in a much brighter colour but a lot less flavour in the mirror glaze.

But what was lacking there, it was made up for in the double layers of mousse. I'd like to try it with black sesame next time!

Oh yeah, not noted anywhere on the cake but... it was also partly for Justin who is 26 tomorrow. ;) But no candles or song!

Serves 6

Ingredients:
500 mL thickened cream
2 T green tea powder
4 T milk
5 large egg whites
1 C sugar
1 T lime juice
30 mL vodka

Method:
1. Line a tray approximately 30 x 20 cm with baking paper.
2. Beat the cream until still peaks form and leave to refrigerate.
3. Mix green tea power and milk together to form a smooth paste.
4. In a saucepan, dissolve sugar in water and bring to boil. Brush down sides with a wet pastry brush to avoid crystallising. Bring syrup to hard ball stage.
5. Add vodka and lime juice and bring to boil again.
6. Whisk egg whites until medium peaks form.
7. Add hot syrup and beat on high for approximately 5 minutes.
8. Add green tea paste to egg mixture and whisk to combine.
9. Add 1/3 of the whipped cream till combined.
10. Fold through the remaining cream gently by hand with a spatula until smooth and completely combined.
11. Pour into container and refrigerate overnight.

Yield 1 x 10 inch round

Ingredients:
250 g NICE biscuits
100 g butter, melted
1 kg cream cheese, softened
1 C sugar
4 eggs, room temperature
2 t vanilla
1/2 C sour cream
3/4 C green tea powder

Method:
1. Preheat oven to 100 degrees and grease and line baking tin.
2. Crush biscuits and mix with butter to form base.
3. Press bicuits into base of baking tin.
4. Cream cheese until smooth whilst gradually adding sugar.
5. Add eggs one at a time.
6. Add vanilla and green tea powder and stir in sour cream by hand.
7. Pour mixture onto prepared crust.
8. Bake for 60-75 minuts until the centre is slightly wobbly.
9. Turn off heat and allow the cake to cool in oven with the door ajar.
10. Cool completely and refrigerate before serving.