Original Post twiggstudios.com

For the matcha sponge

• 1 cup 220g caster sugar
• 1 cup 220g butter
• 1 and 1/2 cups 220g self raising flour
• pinch of salt
• 4 eggs
• 2 tbsp of matcha (more if desired)
• 2 tsp vanilla extract
• 4 tbsp milk

Direction

1. Preheat the oven to 180c 350f
2. grease and line two 9 inch round cake tins
3. with a mixer cream together the butter and sugar until soft and pale, break in the eggs one at a time mixing thoroughly between each one.
4. add the vanilla extract and mix then sift in the flour, matcha and salt and fold in.
5. to loosen the batter add the milk.
6. separate between the two tins and bake for about 40/45 minutes, turning the tins half way through baking.
7. let cool completely

 

To make sesame paste

• 10 tbsp black sesame seeds 2 tbsp sesame oil

Direction

1. in a food processor add the seeds and pulse for a few minutes until the seeds are finely ground.
2. add the sesame oil and mix into a paste

For frosting

• sesame paste from above
• 60g 1/2 cup icing sugar
• 500ml double cream
• 2 tsp vanilla extract

1. mix the cream and icing sugar and vanilla until it starts to thicken then add the sesame paste and mix until peaks form.
2. slice the cakes into 4 layers and add some of the frosting between each layer then stack up the layers.
3. use a pallet knife and smooth the frosting around the sides of the cake.

For brittle

• 1/2 cup 120g caster sugar
• 3 tbsp water

Direction

1. line a baking tray with not stick baking paper and sprinkle on some sesame seeds
2. In a pan add 1/2 cup 120g caster sugar and 3 tbsp water
3. stir to combine then leave to simmer gently, brush down the side of the pan with some water to stop it burning, once it turns golden pour it over the seeds on the tray and leave to harden,
4. break into pieces and decorate cake.