Raspberry Matcha Cake {gluten-free}
Light gluten-free matcha sponge layers filled with a sweet tangy raspberry crush and swirled all over with creamy raspberry swiss meringue buttercream.
Servings Prep Time
12-14people 1hour
Cook Time
25-30minutes
Servings Prep Time
12-14people 1hour
Cook Time
25-30minutes
Ingredients
  • 105g sweet rice flour
  • 75g oat flour
  • 60g millet flour
  • 35g potato starch
  • 30g tapioca starch
  • 25g matcha powder
  • 2teaspoons baking powder
  • ½teaspoon salt
  • 300g butter
  • 300g caster sugar
  • 5 eggs
  • 2teaspoons vanilla extract
  • 2tablespoons milk
Raspberry Crush Filling
  • 225g raspberries
  • 75g very good raspberry jam
Raspberry Swiss Meringue Buttercream
  • 6 egg whites180g
  • 300g caster sugar
  • 400g unsalted butterat room temperature, cubed
  • 5teaspoons raspberry powder
  • Apinch of salt
  • Handful of raspberries for decoration
  • ¼teaspoon of matcha powder for decoration
Instructions
  1. Pre-heat the oven to 160°C and line and grease 2 x round 20cm cake tins.
  2. Cream the butter and sugar on a high speed in a food mixer for about 5 minutes until very light and fluffy.
  3. Add the eggs one at a time and mix until completely incorporated, then add the vanilla extract.
  4. Sieve the flours, matcha powder, baking powder and salt together in separate mixing bowl, then add into the food mixer. Beat until just combined.
  5. Stir in the milk to lighten the batter then divide the batter equally between the two sandwich tins. Bake for 25-30 minutes.
  6. Remove the cakes from the oven and leave to settle for 5 minutes in their tins, then turn out onto cooling racks and leave to cool completely.
Raspberry Crush Filling
  1. Crush the raspberries roughly into the jam in a small bowl and set aside until assembly.
Raspberry Swiss Meringue Buttercream
  1. Heat egg whites and caster sugar in a bain marie, stirring constantly until the sugar has dissolved and the temperature has reached 71°C.
  2. Remove the egg whites and sugar from the heat and pour into a stand mixer with whisk attachment. Whisk until the mixture forms stiff peaks.
  3. Change the attachment to a paddle attachment. On a low speed add the butter slowly cube by cube. When you have almost added all the butter the mixture will look curdled. Do not fret – this is supposed to happen and just means you are nearly done. Just continue to add all the butter. Once the butter is totally incorporated the frosting will miraculously become a smooth velvety consistency.
  4. Add the raspberry powder and pinch of salt and mix into the buttercream.
Assembly
  1. Place one of the sponge layers on a cake board and pipe a circle of raspberry swiss meringue buttercream at the very edge of the top of the cake to act like a dam for the raspberry crush filling.
  2. Spread the raspberry filling on top of the cake, right to the edges of the buttercream dam.
  3. Place the second sponge layer on top and cover the top and the sides of the cake with the raspberry swiss meringue buttercream.
  4. Decorate the top of the cake with a sprinkle of matcha and fresh raspberries.