Original creation by
Sadaharu AOKI,
Pâtisserie Sadaharu AOKI,
Paris, France
MATCHA CAKE
Chef :
Brand
Quantity :
Recipe for 1 cake, 16 cm long and 7 cm wide
1. CAKE MIXTURE
Ingredients
2 whole eggs (100 g)
90 g icing sugar
90 g flour type 55
2 g Matcha powder
2 g baking powder
80 g butter
110 g Griottines® Cointreau®
Total weight: 474 g
Step
Use a food processor to combine the eggs, icing sugar, flour,
Matcha powder and baking powder. Lastly, add the clarified
butter heated to 50°C in a saucepan. Add the Griottines®
Cointreau®. Ensure that the mixture is at 30°C, if this is not the
case, heat gently in the microwave. Pour the mixture in a cake
mould with straight edges, 16 x 7 cm, greased and covered with
baking paper. Bake in a convection oven at 150°C for around
45 minutes.
2. GRIOTTINES® AND COINTREAU® SYRUP
Ingredients
40 g water
30 g caster sugar
30 g Griottines® Cointreau® juice
25 g Cointreau® 40% vol.
Total weight: 125 g
Step
In a saucepan, heat the water and caster sugar, then add the
Griottines® Cointreau® juice and the Cointreau® and mix.
After removing the cake from the oven, soak the cake with the
syrup using a brush. Ensure that the cake absorbs 80 g of syrup.
Leave to cool, carefully demould.
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