Raspberry Matcha Cake {gluten-free}

Raspberry Matcha Cake has light gluten-free matcha sponge layers filled with a sweet tangy raspberry crush and swirled all over with creamy raspberry swiss meringue buttercream.

Raspberry Matcha Cake {gluten-free}

Summer is winding down and Cole and I are looking towards a new routine. It’s just the two of us three days a week, the other two he’s at nursery, and we have had a pretty settled schedule for the past 18 months. We have been going to toddler classes in the morning where we meet up with our friends, who also join us for chaotic lunch together, before going our separate ways for naps and errands in the afternoon. It’s been a brilliant time but I feel change is in the air.

Raspberry Matcha Cake {gluten-free}

Cole completely stopped napping earlier in the summer which means my days are long and aren’t really broken up with a nice restful cup of tea anymore. He is all go and with this active toddler I have begun to think that our mornings singing nursery rhymes are numbered. Coupled with the fact that my mummy friends are welcoming new babies or sending their toddlers off to nursery, we are going to find ourselves pretty solitary as we head into the new term.

Raspberry Matcha Cake {gluten-free}

So, what to do with our days? I have to admit I’m a bit nervous and completely adrift without a routine to fall back on or a weekly plan. I’m not one of those mums who is endlessly creative, setting up little craft stations or putting on indoor activities. I’ve tried to interest him in baking, but he is more keen to eat endless sultanas or the raw egg or the butter sitting on the counter. It’s more an exercise in eating than baking. If I give him the bowl to stir the wooden spoon just ends up going in his mouth along with the raw mixture.

Raspberry Matcha Cake {gluten-free}

So, we’re going to begin a season of trial and error as I look for activities to tire out my relentless son. I think I’ll try some toddler gym classes, maybe swimming, although I am not keen on it myself, public swimming pools just send me right back my dreadful memories of it at school. Damp changing rooms, eye stinging chlorine and the dreaded swimming costume. We’ve just bought him his first balance bike so afternoons in the park will probably be a staple, and then hopefully we might have at least one playdate a week so we don’t drive each other round the bend. I’m hoping I find us some sort of schedule to adhere to as I do like a bit of a plan.

Raspberry Matcha Cake {gluten-free}

I can’t believe we’re heading into the autumn already and organising all these changes. The end of summer has snuck up on me unawares and I have been so behind these past few weeks. Luckily there are still raspberries about to make this delightful Raspberry Matcha Cake which I’ve been meaning to post about for a while now.

Raspberry Matcha Cake {gluten-free}

Although I have to admit this cake is not for everyone as matcha is an acquired taste round these parts. Luke is still unsure about matcha, although the more matcha cakes, brownies and ice cream we have in the house certainly helps to encourage his interest. I adore matcha though and if you are like me then you will be head over heels for Raspberry Matcha Cake. The light fluffy matcha sponge is perfectly balanced with the sweet and fruity raspberry crush filling and the creamy swiss meringue buttercream. I’ve raved about freeze-dried berry powders before but they are really excellent when adding flavour to buttercreams as the fresh zingy hit of raspberries is all there without adding more moisture to the buttercream.

Raspberry Matcha Cake {gluten-free}

The cake is gluten-free and uses sweet rice flour as the main ingredient in the flour blend. If you want to learn more about why sweet rice flour is such an important ingredient in producing successful gluten-free cakes then do check out last week’s post. There are a few other flours involved here which all play their part and I will be discussing each in more depth in the coming months as I continue my series on Gluten-Free Flours. It may seem a lot of different flours but it’s worth stocking up if you are going to be baking a lot of gluten-free cakes.

Raspberry Matcha Cake {gluten-free}

Raspberry Matcha Cake is a perfect way to celebrate the end of summer as we head into our new autumn routines.

Shop the Recipe

  • Matcha Tea Powder
  • Raspberry Powder
  • 8 inch Round Cake Tins
  • Sugar Thermometer

I urge you to give this Raspberry Matcha Cake a try. If you do then please leave a comment below and give the recipe a rating which helps others find the recipe on Google. If you then go on to use this recipe as a launch pad for your own culinary creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

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.
Prep Time1 hr
Cook Time25 mins
Total Time1 hr 25 mins
Course: Dessert
Cuisine: British
Servings: 12 people
Calories: 779kcal

Ingredients

  • 105 g sweet rice flour
  • 75 g oat flour
  • 60 g millet flour
  • 35 g potato starch
  • 30 g tapioca starch
  • 25 g matcha powder
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 300 g butter
  • 300 g caster sugar
  • 5 eggs
  • 2 teaspoons vanilla extract
  • 2 tablespoons milk

Raspberry Crush Filling

  • 225 g raspberries
  • 75 g very good raspberry jam

Raspberry Swiss Meringue Buttercream

  • 6 egg whites 180g
  • 300 g caster sugar
  • 400 g unsalted butter at room temperature, cubed
  • 5 teaspoons raspberry powder
  • A pinch of salt
  • Handful of raspberries for decoration
  • ¼ teaspoon of matcha powder for decoration

Instructions

  • Pre-heat the oven to 160°C and line and grease 2 x round 20cm cake tins.
  • Cream the butter and sugar on a high speed in a food mixer for about 5 minutes until very light and fluffy.
  • Add the eggs one at a time and mix until completely incorporated, then add the vanilla extract.
  • Sieve the flours, matcha powder, baking powder and salt together in separate mixing bowl, then add into the food mixer. Beat until just combined.
  • Stir in the milk to lighten the batter then divide the batter equally between the two sandwich tins. Bake for 25-30 minutes.
  • 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

  • Crush the raspberries roughly into the jam in a small bowl and set aside until assembly.

Raspberry Swiss Meringue Buttercream

  • Heat egg whites and caster sugar in a bain marie, stirring constantly until the sugar has dissolved and the temperature has reached 71°C.
  • 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.
  • 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.
  • Add the raspberry powder and pinch of salt and mix into the buttercream.

Assembly

  • 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.
  • Spread the raspberry filling on top of the cake, right to the edges of the buttercream dam.
  • Place the second sponge layer on top and cover the top and the sides of the cake with the raspberry swiss meringue buttercream.
  • Decorate the top of the cake with a sprinkle of matcha and fresh raspberries.

Nutrition

Calories: 779kcal | Carbohydrates: 77g | Protein: 8g | Fat: 50g | Saturated Fat: 31g | Cholesterol: 194mg | Sodium: 337mg | Potassium: 241mg | Fiber: 2g | Sugar: 55g | Vitamin A: 1665IU | Vitamin C: 6.1mg | Calcium: 69mg | Iron: 1.5mg

White Nectarine Thyme Limoncello Cake

This White Nectarine Thyme Limoncello Cake in all its glory was the first cake I made after Cole was born and as such has such a special place in my heart. Plus it’s a pretty amazing cake in its own right. Lemon and thyme buttermilk sponge, pillowed together with a fresh thyme and limoncello laced mascarpone cream and loaded with sweet juicy white nectarines.


So it’s been 12 weeks and 1 day since my life changed forever. Like all first time new mothers I have been completely clueless, terribly overwhelmed, joyously happy and apocalyptically exhausted – all within the space of 5 minutes on any given day.

So I had a baby. A gorgeous, healthy baby boy who has taught me that I should never bank on having any free time ever to indulge myself with kitchen frivolities. It’s all Me Me Me with him – how rude!

So that pretty much explains why it’s been an absolute age since I’ve last posted but believe me I’ve been thinking about writing a little something in this space every day and just as I’ve been getting excited about it and begin planning something the baby wakes and chaos reigns once more.

This post has been a labour of love, a month long desperate need to make this recipe, whereupon I finally threw caution to the wind over the weekend. I grabbed non-existing time to buy ingredients, remember to bring the butter to room temperature, bake, make the icing, fail at the icing, re-attempt the icing, quickly ice the damn thing, work out how to use my new photographic lights since by this time it’s midnight and there ain’t no natural light left, try and remember where the hell I had put my camera lenses then snap snap snap until I was falling asleep at the tripod. Thank goodness I had Luke around to see to the baby’s every whim otherwise the butter would have got to room temperature like last weekend and then… well that was as far as I got – no cake.

This was only the first hurdle to overcome though as I followed this up with a full week of snatched moments to take the photos off the camera, wang them up on the laptop, make them presentable and finally furiously scribble a few words down. Honestly a lack of sleep means I can barely finish a sentence in real life with the best of intentions so how I thought I would coherently ramble on here for a few paragraphs is anyone’s guess. Seriously, I’m probably spewing rubbish – I have no idea. Still, I have done it – yay!

Now, I’m no stranger to cake but being a new mum seems to marry up entirely with stuffing yourself with as much cake as humanly possible at all hours of the day and night. I’m fully aware by the way that this may just be my own personal experience. Getting up for night feeds goes hand in hand with a huge wodge of cake at my side channelling the sugar directly to keeping my eyelids open and my baby at bay. So I have made and eaten, bought and eaten and also been brought and eaten an awful lot of cake these past few months. Therefore it seemed that no other recipe would be right to celebrate my first post après baby with a cake recipe. Plus I always astound myself that with the amount of cakes I usually bake every week that so few of my creations have ended up on the blog. This is definitely something I am planning on rectifying my friends. Far too many of my favourite bakes have been given short shrift with nary a mention on here.

I have loved baking and eating this cake in particular as it has been a divine extravaganza. A late summer blowout, if you will, in the most precious of ways.

White Nectarine Thyme Limoncello Cake

Lemon and thyme buttermilk sponge, pillowed together with a fresh thyme and limoncello laced mascarpone cream and loaded with sweet juicy white nectarines.
Prep Time1 hr
Cook Time40 mins
Total Time1 hr 40 mins
Course: Cake
Cuisine: British
Servings: 18 people
Calories: 738kcal

Ingredients

  • 300 g unsalted butter at room temperature
  • 460 g caster sugar
  • 6 eggs
  • 1 tablespoon vanilla extract
  • Zest of 1½ lemons
  • 1 tablespoon heaped thyme leaves
  • 460 g plain flour To make the cake gluten-free, see the notes below
  • teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • ¾ teaspoon sea salt
  • 300 ml buttermilk
  • 1 tablespoon limoncello
  • 4 white nectarines cut 2 of them into cubes and 2 of them into thin wedges

Limoncello Thyme Cream:

  • 1200 ml double cream
  • Large sprig thyme
  • 500 ml mascarpone
  • 5 tablespoons icing sugar
  • 4 tablespoons limoncello

Instructions

  • Preheat the oven to 170°C and line and grease 3 x 9 inch round cake tins.
  • Beat together the sugar and butter until pale, light and fluffy.
  • Add the eggs one at a time, beating on a low speed.
  • Add the vanilla extract, lemon zest and thyme leaves and stir in.
  • Sift the flour, baking powder, bicarbonate of soda and salt together.
  • Add the flour alternately with the buttermilk, adding the flour in three additions and the buttermilk in two (begin and end with the flour), scrape down the sides of the bowls as needed and mix until just combined.
  • Pour the batter equally across the cake tins and bake for about 35 minutes until an inserted cocktail stick comes out clean.
  • Once the cakes have been removed from the oven and taken carefully out of their tins, brush the limoncello over the top of the sponges then leave to cool.
  • Pour the double cream into a large saucepan along with the sprig of thyme. Heat until the cream is just starting to think about boiling then remove from the heat. Let the thyme infused cream cool in the fridge until cold (or overnight if you wish).
  • Remove the thyme from the cream and whisk until the cream forms soft peaks.
  • Add the mascarpone, icing sugar and limoncello and mix together until combined, the cream will probably stiffen up a little more but be careful not to overmix.

Assembly:

  • Place the first cake layer on a cake board then slather the cream generously over. Press half of the cubed nectarine into the cream then once you have filled your layer smooth over a little more cream on top.
  • Add the second layer then repeat with the cream and nectarine.
  • Add the third layer and slather over the rest of the cream, decorating the top with the nectarine wedges and thyme sprigs.
  • For the naked cake effect, just smooth the cream billowing out of the sides of the cake layers using a palette knife.

Notes

  • Since posting this recipe I have since become 100% gluten-free. This is one of my most popular posts on the site so I have left the recipe intact with the plain flour I originally used. However, if you want to make this cake gluten-free then it's easy peasy. You only need to substitute the plain flour for the following blend of gluten-free flours: 160g sweet rice flour, 115g gluten-free oat flour, 95g millet flour, 45g potato starch, 45g tapioca starch. Whisk these flours together then just use in direct place of the plain flour. Happy gluten-free baking!!

Nutrition

Calories: 738kcal | Carbohydrates: 56g | Protein: 9g | Fat: 53g | Saturated Fat: 33g | Cholesterol: 211mg | Sodium: 240mg | Potassium: 224mg | Fiber: 1g | Sugar: 33g | Vitamin A: 2015IU | Vitamin C: 2.7mg | Calcium: 135mg | Iron: 1.7mg