This recipe for rose and matcha cake started out as a bit of an experiment but has now become a bit of a go to if I am looking for something summery and floral as the matcha tempers the rose with some earthiness. I use Polly’s Petals for all my food grade edible powders and petals as they sell such a beautiful range and are locally based in Portland in South Dorset. For the matcha, you can usually get loose matcha powder in most supermarkets or health food stores, you just want to make sure it is not the kind in tea bags!
I have also used Stork margarine here as I was looking for something light and airy, which this baking margarine lends itself to. It also happens to be naturally dairy free too.
6oz golden caster sugar
6oz stork margarine
3 eggs
6oz self raising flour
2 tsps Matcha powder
150g icing sugar
1tsp rose powder
Edible dried rose petals to decorate.
Preheat your oven to 180degrees fan/gas 6. Grease and line an 8inch square tin.
Beat well together the caster sugar and the margarine until light, fluffy and pale in colour (this will take 2-3 minutes with an electric mixer). Beat in each egg, one at a time, beating really well between each egg.
Add in the flour and the matcha powder and mix carefully, making sure not to knock out any of the air you have just beaten in.
Carefully pour this batter into the cake tin and smooth into the corners. Bake in the oven for 20 minutes. After this point, gently open the oven to see if the cake is done. The sponge needs to be springy to the touch and be slightly pulling away from the edges of the tin.
Once baked, leave the cake to cool.
To finish, mix together the icing sugar with some cold water, a little at a time until you reach a thick, drizzly consistency. Stir in the rose powder.
Cut the cake into squares and drizzle over the water icing. Then sprinkle over the dried rose petals to finish.
