RASPBERRY-MOCHI BUTTER CAKE WITH MATCHA GLAZE
This cake elicits awe on sight, and it's a delightfully easy stir-and-bake dessert created by Margarita Manzke, the pastry chef and an owner at République, a restaurant and bakery in Los Angeles. Dense and chewy, mochi is a popular Japanese confection made from glutinous, sticky rice. It's typically formed into pocket-size balls or squares but can also be made into cakes. As the rice flour batter comes together, it may seem gritty, but it will soak up the coconut milk and evaporated milk and soften as it bakes. Unlike many cakes baked with traditional flour, this gluten-free cake is so rich and moist that it's hard to overbake. For the glaze, matcha powder is combined with confectioners' sugar and coconut milk, which gives the cake an earthy tone, but you could easily swap in freeze-dried raspberry or strawberry powder.
Provided by Alexa Weibel
Categories cakes, dessert
Time 4h
Yield One 9-inch cake
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Line the bottom of a 9-inch round cake pan with parchment paper and grease the sides and bottom of the pan with butter.
- Prepare the cake: In a large bowl, whisk together the rice flour, granulated sugar and baking powder. In a medium bowl, whisk together 3/4 cup coconut milk with the evaporated milk, eggs, vanilla and the 1/4 cup melted butter. Pour the wet ingredients into the dry ingredients and whisk thoroughly until combined.
- Pour the batter into the prepared cake pan. Add half the raspberries to the cake batter one raspberry at a time, 1 inch apart, pushing each berry into the batter to fully submerge.
- Bake the cake until it's fully golden brown on top, the center is firm and no longer jiggly, and a toothpick or cake tester inserted into the center of the cake comes out clean, 50 to 60 minutes. Transfer to a cooling rack. After the cake has cooled slightly, about 10 minutes, run a knife around the inside edge of the pan. Continue to let cool in the pan.
- Prepare the matcha glaze: Add the confectioners' sugar, coconut milk and matcha powder to a medium bowl. Whisk until smooth; set aside.
- Once the cake has fully cooled, carefully invert it onto a cake platter or serving plate. Spoon the matcha glaze on top just until the top of the cake is coated. (You'll have some glaze leftover.) Using the back of the spoon and working in 1-inch increments, swipe the matcha glaze from the top of the cake gradually over the edge of the cake, so it drips decoratively down the sides. (You can add more glaze as needed, or serve any additional glaze with the cake.)
- Carefully place the remaining raspberries in a decorative pile in the center of the cake. Lightly dust raspberries with confectioners' sugar and serve immediately. Store the cake in an airtight container at room temperature for up to 2 days.
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Muhammad husnain M husnain
husnain.m@yahoo.comThis cake is a work of art! It's almost too pretty to eat.
imran muskaan
muskaanimran@aol.comI'm not a baker, but this recipe was easy to follow and the cake turned out great!
winfred njeru
nw28@hotmail.comThis cake is so good, I'm going to make it again and again!
Milagros Acosta
acosta-m98@yahoo.comI made this cake for a party and it was a huge hit! Everyone loved it.
Robin White
whiterobin@aol.comThis cake took me longer than expected to make, but it was worth it. It was absolutely delicious!
David Ocansey
ocansey_david23@yahoo.comI don't have a matcha whisk. Can I use a regular whisk instead?
Udeoha Camillus
c@aol.comI'm allergic to raspberries. Can I use a different fruit instead?
dj Teka
t@gmail.comThis recipe seems a bit complicated. Is there a simpler version I can try?
Bearofkratos
bearofkratos@aol.comI'm not sure if I can find mochiko flour. Is there a substitute I can use?
figgi78
figgi78@hotmail.comI love the combination of raspberries and matcha. This cake sounds like a must-try!
Evelyn Nguyen
nguyen-e55@yahoo.comThis cake looks delicious! I can't wait to try it.
Ismail Korai
korai.i@aol.comI'm definitely going to try this recipe.
Drame mahamadou
drame.mahamadou@gmail.comYum!
Saidul Alam
asaidul@aol.comThis cake is so pretty! I can't wait to serve it to my friends and family.
Abdullah Javed
javedabdullah51@gmail.comThe matcha glaze is a great addition to this cake. It adds a touch of sophistication and elegance.
Simon Omutoj
simon.o@yahoo.comI love how this cake is both fluffy and chewy. It's the best of both worlds!
Gabe Sanchez
g_sanchez23@hotmail.comThis cake was a bit more work than I expected, but it was totally worth it. It's the perfect dessert for a special occasion.
Asma Axmad
a_asma6@hotmail.comI'm not usually a fan of matcha, but this cake changed my mind. The flavor was subtle and delicate, and it paired perfectly with the sweet and tangy raspberries.
Bhumi Chamling
c_bhumi97@yahoo.comThis was my first time making mochi butter cake, and it turned out amazing! The texture was soft and chewy, and the matcha glaze added a perfect touch of sweetness.