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+ servings

Gluten-Free Matcha Cake with Raspberries

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 hour
Cook Time25 minutes
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: British
Servings: 16 people
Calories: 568kcal

Ingredients

  • 300 g gluten-free flour see notes
  • 25 g matcha powder
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 300 g butter
  • 300 g caster sugar
  • 5 eggs medium, see notes
  • 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 180°C / 160°C fan / gas mark 4 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.

Notes

*The eggs used in this recipe were medium size, 60g with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount which for this recipe would be 200g.
**The gluten-free flour recommended for this recipe is my Homemade Gluten-Free Flour Blend. This blend is the perfect ratio of wholegrain and starchy flours which means you don’t have to use xanthan gum in this recipe. I cannot guarantee the results of this cake if you choose to substitute this flour recommendation.

Swiss Meringue Buttercream

  • Use a sugar thermometer so you know exactly when to move onto the next step of the process.
  • The butter should be at room temperature - just slightly soft.
  • If you are doing everything right then 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 buttercream will miraculously become a smooth velvety consistency.
  • If when you add the butter the buttercream turns to soup then your butter was too warm. Place the whole mixing bowl in the fridge for 15 minutes then try mixing it again.
  • If the mixture seems greasy and the butter won’t fully mix in with the egg whites then the butter was too cold. Put the mixing bowl over a pan of simmering water, when the butter melts at the edges, remove and beat it up again.

US customary measurements

These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups 

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.
The nutrition serving is for 1 slice of cake.
 

Nutrition

Calories: 568kcal | Carbohydrates: 55g | Protein: 6g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 237mg | Potassium: 130mg | Fiber: 3g | Sugar: 41g | Vitamin A: 1254IU | Vitamin C: 5mg | Calcium: 59mg | Iron: 1mg