Matcha Tea Molly Cake

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recipe by Sandrine, Le Meilleur Pâtissier https://www.gateaux-et-toiles.com/

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    1340

A surprisingly elegant recipe. Matcha tea brings a touch of originality to this soft molly cake. Its health benefits are also numerous. Enjoy it like Sandrine by making magnificent decorations. User generated recipes have not been re-tested by Kenwood.

recipe updated Jun 13, 2023

Ingredients

  • Egg icon
    Egg
    140 g
  • All purpose flour icon
    All purpose flour
    225 g
  • Matcha powder icon
    Matcha powder
    10 g
  • Baking powder icon
    Baking powder
    9 g
  • Green food coloring icon
    Green food coloring
    as needed
  • Sugar icon
    Sugar
    335 g
  • Whipping cream icon
    Whipping cream
    235 g
  • Butter icon
    Butter
    360 g
  • Icing sugar icon
    Icing sugar
    700 g
  • Matcha powder icon
    Matcha powder
    1 teaspoon
  • Cream cheese icon
    Cream cheese
    375 g
  • Water icon
    Water
    100 g
  • Rosewater extract icon
    Rosewater extract
    as needed
  • Purple food coloring icon
    Purple food coloring
    as needed
  • Raspberries icon
    Raspberries
    10
  • Fondant icon
    Fondant
    300 g
  • Pearl sugar icon
    Pearl sugar
    20 g

Tools

  • kCook icon Oven
  • kCook icon Kmix
  • kCook icon Saucepan
  • kCook icon Medium bowl
  • kCook icon Medium bowl
  • kCook icon Large mixing bowl
  • kCook icon Round pan - 23cm (9")

Step preview

  1. Making the cake:
  2. Sift the ingredients into a bowl and set aside
  3. Fit the Whisk Tool
  4. Add the ingredients into the appliance bowl
  5. Mix - 2 minutes, speed 2 / 3
  6. Then transfer the sifted flour mixture
  7. Mix until white and doubled in size - 2 minutes, speed 4 / 5
  8. Transfer the matcha egg mixture into a large bowl and set aside
  9. Clean the appliance bowl and fit the Whisk Tool
  10. Add the cream into the bowl
  11. Whisk until soft peaks - 3-4 minutes, speed 4 / 5
  12. Mix in the whipped cream and the matcha egg mixture alternately in three stages
  13. Divide the mixture into two halves and pour into round pans, about 23cm
  14. Bake for 25 minutes, 165° C
  15. Making the Syrup:
  16. Add all the ingredients into a saucepan
  17. Bring to the boil and set aside for assembly
  18. Making the Matcha cream cheese:
  19. Fit the K beater
  20. Add the ingredients into the appliance bowl
  21. Mix - about 2 minutes, speed 1 / 2
  22. Increase the speed for a few seconds - speed 3 / 4
  23. Reduce to speed 2 / 3 and add the cream cheese while the machine is running
  24. Separate the mixture into 3 bowls : put half in 1 bowl, and divide the rest for the 2 other bowls
  25. Add purple colouring to the bowl with half of the mixture
  26. Add the matcha powder in 1 of the smaller amounts of mixture
  27. Add green colouring and matcha powder in the last bowl
  28. Mix until well combined
  29. Assembly & decoration:
  30. Soak the 2 sponge cakes with the rose syrup
  31. Top the 1st sponge with the matcha cream cheese and raspberries
  32. Place the second sponge on top
  33. Cover the entire cake with the purple cream cheese and place the cake in the refrigerator
  34. Make the flowers out of purple sugar paste using cutters and place a yellow sugar ball in the centre
  35. Using a spatula, make the stems of the flowers with the green colouring matcha cream cheese
  36. Place the flowers on top of the stems
  37. Serve
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