The wind in your hair, and all the exotic fruit at your hands to munch on? Us too. We’re fortunate enough to have lots of childhood memories of Poipuu beach and Waimanalo in Hawaii to rely on (haupia pudding smeared all over our faces, a can of Hawaiian Sun not far at hand...). So when we need to slow down with a sweet slice of relaxation, we immediately think of lazing in the sunshine with a large slice of MIZUBA MATCHA KIWI CAKE.
This special Mizuba Matcha cake is brought to us by Mizuba Matcha loving sisters Oda, Tara and Nicole. Using Tara’s divinely fluffy vanilla cake recipe, Nicole brought pure Mizuba Matcha over to the islands, and combined it with Tara’s cake to elevate it an incredibly elegant creation – worthy of any spring or summer table centerpiece. The sisters chose fresh kiwi to adorn and nestle around the cake’s layers. The fruit brings a nice citrus punch to the richness of the white cake base.
“The fruit really brings a party of flavor from beginning to end of each bite,” says Nicole, “Matcha blends in the cake for a creamy, smooth component – perfect for rounding out the cake and frosting’s sweetness.” Both of these ingredients truly give the cake a developed, engaging taste – taking you from citrus and juicy, to sweet, milky and creamy with Mizuba's signature buttery matcha flavor throughout.
The simple, pure beauty of the cake comes from Tara’s seasoned design eye and taste from her experience with Passion Roots – a local floral design company in Oahu, Hawaii, that focuses on couture weddings and events. “The cake is easy to make and easy on the eyes; it will instantly become a party favorite!" Says Nicole.
Cut this cake into squares instead of slices for a more traditional Japanese tea cake aesthetic. Of course, enjoy with your favorite cup of Mizuba Matcha! Post your favorite #MatchaMoment to @MizubaTeaCo on Instagram – we’d love to see how you best enjoy this beautiful cake :)
Now that you’re as green as the cake with envy, don’t worry! Here’s the recipe!
Mizuba Matcha Kiwi CakeIngredients:
1 tsp vanilla
3-5 kiwis (or any desired fruit)
Two 6” x 3/4” cake pans
Two mixing bowls
For a matcha green ombré design separate cake batter for each pan and mix in varying amounts of matcha
For a fuller kiwi/fruit punch to the cake pure 2-3 kiwis and add to cake batter
Cut in squares instead of pie slices for a more traditional Japanese tea cake aesthetic to pair with your Mizuba matcha tea.
Cake will hold well refrigerated for about a week.***
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