Matcha Seven Layer Cake

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Matcha Seven Layer Cake 82

Growing up in New York, this Matcha Seven Layer Cake was on every Shabbos and holiday table. This is my trendy version of that traditional cake, but made with green tea powder. Make sure you buy green tea powder and not the leaves. This is an easy one-bowl cake with a lemon cream cheese frosting. You are not wedded to the 7 slices; you can always cut fewer slices and the cake remains tasty and impressive.             

  • Duration
  • Cook Time
  • Prep Time
  • 12-16Servings

Ingredients

Cake:

  • 1 1⁄2 cups sugar
  • 1 lemon, 2 teaspoons lemon zest and 2 teaspoons fresh lemon juice
  • 4 large eggs
  • 2 1⁄2 teaspoons green tea powder
  • 1⁄2 cup soy milk
  • 1 cup canola or vegetable oil
  • 1 1⁄2 cups all-purpose flour
  • 1 1⁄2 teaspoons baking powder
  • 1/4 teaspoon salt

Lemon Cream Cheese Frosting:

  • 8 oz. soy cream cheese
  • 1 tablespoon fresh lemon juice (from 1 lemon)
  • 4 cups confectioner's sugar
  • 1 tablespoon plain soymilk

Dusting:

  • 1/4 teaspoon green tea powder
  • 1 tablespoon pearl sugar

Preparation

Cake:

1. Preheat the oven to 350°F. 

2. Trace the bottom of a 12" loaf pan on parchment paper and cut out. Grease and flour the pan bottom and sides and then press in the parchment rectangle. Grease and flour the top. 

 2. In a large mixing bowl, beat the sugar and lemon zest together with an electric mixer. 

3. Add the lemon juice, eggs, soymilk, and oil, and mix until combined. Add the green tea powder and mix well. Add the flour, baking powder, and salt to the batter and mix to combine. 

4. Pour the batter into the prepared pan and bake for 1 hour, or until a skewer inserted in the center comes out clean. Cool the cake in the pan for 10 minutes and then remove to a rack to cool. May be made three days in advance or frozen for up to 3 months. 

5. Before slicing the cake, use a long serrated knife to trim off the top bump to even out the cake top. Turn the cake over (bottom-side up) and slice the sides to make them straight. To slice the cake layers, place the cake on top of a piece of waxed paper. Starting from the short end, slice across the cake and cut off about a 1/3-inch slice. Keep checking both sides to make sure your slice is even on both sides. You can also use a cake slicer made with wires that you can adjust to make even slices. Remove the slice and place on a piece of waxed paper. Repeat for five more slices, until you have seven slices total. As best as you can, try to make the slices of equal thickness. 

6. In a separate bowl, prepare frosting as described below.

7. To assemble the cake, place the cake on top of a piece of a parchment or waxed paper- covered cookie sheet. Scoop up three to four tablespoons of frosting and spread on the cake all the way to the edges. Place another slice on top and then another layer of cream. As you build the cake, every once in a while look at the cake from the side and see if it is uneven and if yes, gently press down the higher part to even it out. Place the cake in the freezer for 20 minutes.

8. If the cake sides are uneven, slice off as needed to even them out. Eat the trimmings. Ice the top and sides of the cake with a thin coating of frosting. Place into the freezer for another 20 minutes. 

9. Before serving, use your fingers to sprinkle the green tea powder on top of the cake. Sprinkle the pearl sugar on top. Serve thin slices. 

Store, covered in the fridge for up to four days.

Frosting:

1. Place the cream cheese in a large bowl and beat until soft with an electric mixer at high speed.

2. Add the lemon juice and mix well.

3. Add the confectioner's sugar in three parts, mixing in each addition on medium speed or vigorously with a whisk completely before adding the next one.

4. Add the soymilk and beat for 30 seconds until the frosting looks creamy.

5. Place in the fridge until ready to use. May be made one day in advance. 

Recipe originally published in Joy of Kosher with Jamie Geller Magazine Fall 2014 Subscribe Now

Fall 2014 Magazine