This recipe started out as a bit of an experiment but has now become a reliable go-to if I am looking for something summery and floral – the matcha tempers the rose with some earthiness. I use Polly’s Petals for all my food grade edible powders and petals: not only are they locally-based on Portland but they have such a beautiful range.
If you don’t usually buy matcha, you can get loose matcha powder in most supermarkets or health food stores – just make sure it is not the kind in tea bags!
I have used Stork margarine – I was looking for something light and airy and this baking margarine lends itself to that. It also happens to be naturally dairy free.
Ingredients
- 170g/6oz golden caster sugar
- 170g/6oz Stork margarine
- 3 eggs
- 170g/6oz self-raising flour
- 2 tsp matcha powder
- 150g/5oz icing sugar
- 1tsp rose powder
- Edible dried rose petals to decorate
Method
- Preheat your oven to 180º fan/gas 6. Grease and line an eight inch square baking tin.
- Beat the caster sugar and margarine well together until light, fluffy and pale in colour (this will take two to three minutes with an electric mixer). Beat in the eggs, one at a time, beating really well between each.
- Add in the flour and the matcha powder and gently mix with a large spoon, 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 – 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, adding very little at a time, until you reach a thick, drizzly consistency. Stir in the rose powder.
- Cut the cooled cake into squares and drizzle it with the icing, sprinkling with dried rose petals to finish.
