This was my second cake to take to our “cake tasting meeting” I mentioned in my previous post (White Truffle Chocolate Cake). Although we were only supposed to bring one cake each, I made two, and this Matcha cake was my +1 simply because I wanted the girls to taste it.
I think of this cake as unusual, unconventional, nontraditional, and weird even, but lovely at the same time. I like it, and I was very curious how other would comment on it and wanted to see the overall reviews. There were a few “hm…, and oh, that’s interesting…, and hm….hmmm very smooth…, and even disgust from someone else. Fair enough. I think you either love it, or hate it. Me? I love it, and will make it again for sure!
First time I made this Matcha cheesecake back in January (Matcha Green Tea Mini Cheesecakes with Double Chocolate Oreos and Coconut Cream Cheese). This time instead of individual mini cheesecakes, I made one large for the girls. I used the same recipe, but now I used normal size chocolate Oreos with chocolate cream filling.
Here’s my Valentines Day treat for the family, although we don’t care much about Valentines Day at all. Anyways, as red is one of my favourite colours I was happy to make something to suit this day.
I wanted something delicate, something feminine, something pink.
Almond and raspberry seemed a good choice. I searched for recipes, but I didn’t find anything that I imagined, so I ended up improvising.
The final result was good, and my cupcakes turned out the way I wanted. They remind me of the Frangipanes and the Almond Fingers we used to buy in Belgium. And they even crumble the same way, too 🙂
I haven’t used lot of sugar, I usually don’t make my cakes too sweet anyway. The fresh raspberries from the icing adds an interesting tone to this cake, and is definitely different then the usual sugar from the top of the Belgian Frangipane.
Here I bring you another cheesecake! As I said earlier, we love cheesecakes.
It is probably the most favourite type of desert within our family because it’s creamy, it’s moist, it’s rich, and cheesecake after cheesecake, there is always room for even more.
I’ve been playing with the idea of using Matcha in my recipes for a long time. But I didn’t rushed things because knowing that Matcha is such a special ingredient which will define substantially the taste and the look of anything I make, I tried to figure out what exactly should I make.
I got my first batch of matcha from my Japanese friends, and tasting it, I instantly loved it. I could get used to eat or drink it regularly, if only would be cheaper.
Finally, I came to the conclusion that cheese cake would be the perfect choice, because it will restore not only the real taste, but the vibrant, healthy green colour of the Matcha as well. Not to mention, that no baking opposed to baking is always a winner 🙂
I looked up many Matcha recipes. Even though there are hundreds of them out there, I ended up making my own version of matcha cheesecake. I pinched something from here, something else from there, and the final results are Matcha cheesecake with double chocolate oreos and coconut cream cheese.
I only made 6 mini cheesecakes.