This luscious and decadent Matcha Mousse cake is simple to make requires no baking, and we’ve made some little substitutions to keep it low in sugar and more nutritious. Start by making the cake base which is a mix of nuts, seeds and dates soaked in water. The Matcha mousse is a mix of our ceremonial matcha, yogurt, a bit of cream and a setting agent like gelatine. You can make this dairy free by using coconut alternatives. By using a high quality matcha, the flavour is not bitter at all. That means less sugar is needed and you get all the nutritious goodness of the matcha. Matcha has been shown to help regulate and reduce blood sugar fluctuations. It also contains an amino acid called l-theanine which supports the mind and body to be in a less stressed state. Apart from this, the flavour pairs amazingly with the subtle sweetness of fruit and honey.
Cake is for a 6" cake tin.
Ingredients:
For the gluten free base:
- 2/3 cup of almond or hazelnut meal
- 2/3 cup of walnuts
- 5 dates, soaked in warm water (reserve the water)
For the matcha mousse:
- 250 gram greek yogurt or unflavoured natural pot set yogurt
- 1 tablespoon matcha powder
- 1 tablespoon honey
- 150mL whipping cream + 1/2 tablespoon sugar
- 2 teaspoon gelatine + 2 tablespoon water
For the yogurt mousse with figs:
- 250 gram greek yogurt or unflavoured natural pot set yogurt
- 1 tablespoon honey
- 8-10 figs cut in half
- 150mL whipping cream + 1/2 tablespoon sugar
- 2 teaspoon gelatine + 2 tablespoon water
How to:
- Start by mixing the ingredients for the gluten free base in a food processor until it clumps and forms into a ball. If it remains crumbly, add a teaspoon of water at a time and continue to process until it forms a dough like ball.
- Press this 'dough' into a 6" cake pan with a spatula or the flat base of a cup. Let this set in the fridge for an hour and continue making the matcha yogurt mousse.
- In a bowl, add in 250 gram of yogurt, matcha and honey. Whisk this until it is well dissolved.
- In a seperate bowl, whisk 150mL of whipping cream and sugar until it is 50% beaten, not to full peaks.
- Add the beaten cream into the matcha yogurt and fold in thoroughly.
- Next dissolve the gelatine into water. Microwave this for 20 seconds and whisk well.
- Add the melted gelatine into the yogurt mixture and quickly mix as it will start to set soon. Pour this mixture into the cake tin on top of the base.
- Let it set in the fridge for an hour before moving onto the next layer.
- Next, begin to make the fig yogurt mousse mix.
- Slice the figs in half and place these face down on top of the set matcha mousse.
- To make the matcha mousse, in a bowl add in the remainder of the yogurt and honey. Whisk until well combined.
- In a seperate bowl, beat the whipping cream and sugar until it is 50% set.
- Fold the cream mixture into the yogurt mixture.
- Prepare the gelatine by dissolving it into water. Microwave this and whisk again.
- Pour this into the yogurt mix, fold and pour this again into the cake tin on top of the matcha mousse. Let the cake set for 3-4 hours before serving.
- Once set, decorate the cake with more figs, nuts, honey and matcha. Slice and enjoy!