The flavours of green tea, black sesame seed and raspberry go beautifully together and work magnificently with the Genmaicha tea.
Makes 12 small cakes
For the sponges:
150g Unsalted Butter
100g Black Tahini
50g Stevia Blend Sugar (I use Truvia)
½ tsp Soy Sauce – I use a gluten free variety
100g Ground Almonds
½ Teaspoon Baking Powder
For the Icings
200g Unsalted Butter (very soft)
100g Sukrin Icing Sugar Alternative –Stevia based sweetener
70g Brown Rice Syrup
1 Tsp Matcha Green Tea Powder plus a ¼ tsp extra for decoration–a little goes a long way…
15g Freeze Dried Raspberry Powder, plus a ¼ tsp extra to decorate, get this online, it is wonderful stuff, I get mine from the very wonderful (and local) www.healthysupplies.com
200g No added Sugar White chocolate, I use Chocologic’s version, it is amazing, you can get it at Tescos!
You will need a 12 hole muffin tin, buttered well. Set your oven to 160c.
1. Under a low heat, gently fry off the tahini until fragrant. Allow to cool.
2. Cream together the butter and stevia blend ‘sugar’ until light and fluffy – the more air you whip in at this stage, the lighter your sponge.
3. Crack the eggs into a bowl and give them a quick whip to combine the yolks and whites, then pour in – a tiny bit at a time – and beat well between additions.
4. Once all combined, your mix should have a slight wobble, add the soy sauce and then gently fold in the baking powder, cooled tahini and ground almonds.
5. Divide equally between the muffin tin holes and smooth over the tops.
6. Bake for around 15 minutes at 160c.
7. Allow to cool completely in the tin before removing.
8. Melt the white chocolate – I do this in a heat-proof bowl over gently simmering water, stirring whilst it is melting.
9. Spread the melted chocolate over a smooth surface I use my clean work top, to about a 1-2 millimetre thickness. Sprinkle about ¼ tsp match powder and ¼ tsp raspberry powder over the chocolate whilst it is cooling.
10. Leave to cool completely and then using a circular biscuit cutter, cut out 12 discs the same diameter as your cakes.
11. Make the icings by whipping up the softened butter until light and very fluffy – seriously – do this for ages – it can take it.
12. Add the icing sugar substitute and the brown rice syrup. Split the icing in half and then add the sieved matcha to one half and the sieved raspberry powder to the other. Whip up and set aside.
13. Slice the cakes very carefully into two or three sections. (Horizontally!)
14. Spoon alternative icings onto each layer and sandwich together, place a white chocolate disc on top of each and serve with a delicious Genmaicha Tea!