Matcha & Blueberry Cake

METHOD

Blueberry Puree:

1. In a food processor blitz the blueberries and place on a pan to reduce the mixture to half/a third. Optionally you can pass through a sieve.

Cake:

1. Mix the 25ml of water with the Matcha powder until there are no lumps.
2. In a bowl or a stand mixer add the rest of the water, oil, Madeira cake mix and the matcha blend. Mix until it forms a smooth batter.
3. Pour the mixture evenly in three greased (or lined with baking paper) 6-inch cake tin.
4. Bake in a pre-heated oven on 170oC or 160oC (Fan Oven) for 25-30 minutes or until a skewer inserted into the middle of the cake comes out clean.
5. Remove from the oven and allow to stand for 10-15minutes before tipping out onto a cooling wire.

Blueberry Frosting:

1. Place the butter in a stand mix bowl and beat with the paddle for at least 10 minutes until it turns white.
2. Add in the cream cheese and beat for around 2 minutes until well incorporated.
3. Add the sifted icing sugar in three parts and keep mixing until you get a smooth mix. Add in the blueberry puree

Assembly:

1. Place on your serving plate one cake sponge. Spread a thin layer of frosting to over the sponge cake top and pipe with a round nozzle all around to form a barrier and fill with some of the blueberry puree (no more than 1-2 spoon-fulls otherwise the sponges will not stick to the frosting and might slide off).
2. Top with the second cake layer; repeat the frosting process and add the blueberry puree.  Top with the third cake layer. Spread the top with the frosting.
3. To decorate optionally add any piping of choice with the frosting and add some fresh blueberries. Before serving with a sieve sprinkle some matcha powder (do this step after the frosting dries out slightly to prevent the matcha absorbing the moisture).