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Matcha and Rose Layer Cake
A simple yet pretty refined sugar free layer cake perfect for birthdays or parties
Ingredients
- 200 g Xylitol (or caster sugar if you prefer)
- 200 g unsalted butter
- 200 g self raising flour
- 4 free range eggs (beaten)
- 1 tsp vanilla extract
- 1 tsp beetroot powder
- 1 tsp matcha powder
Filling
- 6 tbsp cream cheese
- 6 tbsp fromage fraiche
- 2 tbsp clear honey
- 1 tsp vanilla extract
- 1/2 tsp matcha powder
- 1/2 tsp beetroot powder
Frosting
- 1 tbsp cream cheese
- 2 tbsp fromage fraiche
- 1/2 tsp vanilla extract
- 1 tsp clear honey
- 1 tbsp pistachio nuts lightly crushed
- 1 tbsp dried rose petals
- 1 tsp dried lavender
Instructions
- Preheat oven to 180C and grease and line 2 x 20cm/8" round baking tins
- Beat together the Xylitor or sugar, flour, butter, eggs and vanilla extract
- Split the mixture into two bowls
- In one bowl add the beetroot powder to colour the batter pink
- In the other bowl add the matcha powder to flavour and colour the mixture green
- Put the coloured batters into the prepared cake tins and bake for approximately 25 minutes or until golden and they bounce back when pressed in the centre or a cocktail stick inserted into the middle comes out clean
- Allow cakes to cool for 10 minutes in the tins then cool completely on a wire rack
- Use a wire cake slicer to half both cakes horizontally
- Make the filling by mixing the fromage fraiche with cream cheese, honey and vanilla extract
- Half the filling mixture and in one half add the matcha powder and in the other the beetroot powder
- Build the cake in alternate layers and spread the fillings between each layer
- Mix the remaining fromage fraiche with cream cheese, honey and vanilla extract and spread over top of cake
- Sprinkle over the edible dried rose petals, pistachio nuts and lavender
Notes
Just use normal caster sugar if you don't want to go down the whole health food route with this cake.
You can easily use food colourings to get the coloured layers and filling instead of the natural powders I have used here.
Nutrition
Calories: 399kcalCarbohydrates: 26gProtein: 8gFat: 30gSaturated Fat: 17gTrans Fat: 1gCholesterol: 156mgSodium: 86mgPotassium: 114mgFiber: 1gSugar: 6gVitamin A: 1038IUVitamin C: 1mgCalcium: 51mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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