Monday, 8 February 2016

Cherry, matcha & sakura mousse cake

It's early days, but a gentle flourish of pink has begun to scatter across the branches of the large cherry in the orchard. I'm careful not to overdo it, but confiscating a small handful of flowers shouldn't have much impact on this year's cherry crop - today's storms are more of a worry in that respect. The Japanese love eating cherry flowers, or 'Sakura'; I've used Matcha in the sponge - the subtle green tea notes work perfectly with the sweet cherry mousse filling.

For the cake:
100g Butter
100g Caster sugar

2 Eggs
85g Plain flour
15g Matcha powder
1Tsp Baking powder

For the cherry mousse:
600g De-stoned frozen cherries
3 Leaves of sheet gelatine
3 Egg whites
150g Caster sugar
300ml Double cream

To decorate:
Icing sugar
Cherry blossom (optional)

1 Heat the oven to 180c/160 fan/gas 4. Whisk the butter and sugar together until fluffy, then beat in the eggs. Sieve in the flour and matcha powder, then beat again until you have a thick batter. Pour into a lined 20cm loose-based cake tin and bake for 25 minutes, or until a skewer comes out clean when poked into the top of the cake. Transfer to a wire cooling rack with the bottom of the cake facing upwards.
2 Soften the gelatine sheets in a bowl of cold water for 5 minutes. Tip the frozen cherries into a pan and bring to a gentle simmer. Blitz to a purée, pass through a sieve and then add the gelatine. Stir until it has dissolved, then set aside to cool to room temperature (but don't refrigerate).
3 Wash the cake tin, then line with cling film, allowing for a generous overhang all the way round. Sit the cake on a work surface, this time the right way up. The cake should have risen nicely with a domed top; two level tiers of sponge are needed here though so use a bread knife to trim off the curved top and make the cake level. Cut the levelled cake into two equal-sized discs, then put the top half into the lined tin.
4 Whisk the egg whites until light and fluffy, then whisk in the sugar bit-by-bit until thick, glossy and forming stiff peaks. Whip the cream in a separate bowl until it starts to thicken, then fold into the meringue with the cooled cherry mixture.
5 Pour the pink mousse over the sponge base, level with the back of a spoon and then top with the other half of sponge (with the bottom of the original cake facing upwards). Gather the cling film up over the cake and refrigerate for a minimum of 6 hours before serving - overnight if possible. To serve, dust with icing sugar and cherry flowers.


  1. Matcha & sakura mousse cake!! This sounds really great. Matcha is very healthy. I can’t believe that finally I got recipe for healthy and yummy cake. Thanks for sharing it! I am very health conscious and take Green energy drinks, matcha and green tea. I want to stay in shape always.

  2. Looks divine! how many eggs are in the cake batter you haven't specified in your recipe and there omitted from the ingredient list

  3. How many eggs are needed for the cake?

  4. Apologies for the delay guys I've only just read your messages. I used 2 eggs