Matcha-Brown Sugar Battenburg Cake

To those of you who follow me on Instagram, it might seem like i’m out to matcha-ify everything i can possibly think of. I promise you i’m not doing it on purpose! To me, brown sugar cake is one of my favourites to eat and make in the autumn season. Brown sugar is sweet but richer in taste and depth than white sugar, and just lifts the flavour of a normal plain cake. to be honest, i’m having a bit of a love affair with Billington’s soft brown sugar, and adding it to a lot of my bakes.

Making a battenburg is a perfect way to combine the lovely autumnal brown sugar cake with my OTHER favourite cake. Which is of course matcha cake. Add some cream cheese filling, some jam (completely optional by the way), and this matcha-brown sugar battenburg is literally my favourite thing that i’ve made this year.

I’ll be honest though, this is a time-consuming and slightly fiddly cake to make. But like they say, anything worth having doesn’t come easy (at least i think that’s the saying?). I actually think this is the perfect thing to bake in around now, what with lockdown 2.0 upon us here in the UK. We all need a bit of cheering up, and probably have a bit more time on our hands. Why not spend it making this pretty and delicious cake?

Matcha and Brown Sugar Battenburg Cake

Sabrina@girlwiththematcha
A matcha twist on a classic Battenburg, this is the perfect project for Lockdown 2.0 (or whenever you have time, really). Beautiful and delicious, this cake is ultra decadent with cream cheese filling.
Prep Time 2 hrs
Cook Time 1 hr
Course Dessert
Cuisine British, Fusion, Japanese
Servings 8 slices for each cake
Calories 584 kcal

Equipment

  • Stand mixer/ electric hand whisk
  • 2x bread tins
  • ruler
  • Rolling Pin

Ingredients
  

This recipe makes TWO cakes!

    For the brown sugar cake

    • 175 grams softened unsalted butter
    • 175 grams brown sugar
    • 140 grams self-raising flour
    • 3 medium eggs
    • 1 tsp vanilla extract
    • 1/2 tsp baking powder

    For matcha cake

    • 2 tbsp matcha powder you might be able to use less if you are using premium matcha
    • all the ingredients above you may use caster sugar in this cake instead of brown sugar, if you wish

    For cream cheese filling

    • 180 grams cream cheese
    • 150 grams double cream
    • 1 tsp caster sugar

    Other ingredients

    • strawberry jam optional
    • 2 blocks ready made white marzipan

    Instructions
     

    Baking the cakes

    • Preheat oven to 180C/160C fan. Grease and line two bread tins (approx 20cm in length, 10cm in width) with baking paper.
    • For the brown sugar cake, put all the ingredients in a mixing bowl/ stand mixer bowl. Whisk all the ingredients together until the mixture is smooth.
    • Scrape the mixture into one of the bread tins, and leave to the side while you make the matcha cake.
    • For the matcha cake, do the same as step 2, but also add the 2 tbsp of matcha. After whisking into a smooth mixture, scrape it into the other bread tin.
    • Put both cakes in the oven, for 30-35 minutes. To check if they are done all the way through, poke a skewer through the middle. If it comes out clean, it's done!
    • Allow the cakes to rest for at least an hour until the next step.

    To make the cream cheese filling.

    • Put the cream cheese, sugar and double cream in a mixing bowl, and whisk until you get a thick, creamy but spreadable mixture.

    Assembling the battenburg

    • Carefully and thinly trim the sides of each cake, and also either the top or bottom. You want to just get rid of the brown outer layer. Try and do this equally on both cakes!
    • Using a ruler, measure each cake. you want both cakes to be equal in width and height. If they are in any way unequal, trim to size.
    • Now cut each cake in half length ways.
    • Spread the cream cheese filling on each piece of brown sugar cake. You probably will have some leftover- you will need this later!
    • If you wish to also include strawberry jam in this recipe, spread the jam thinly on the matcha cake slices now. If you don't want to use jam, leave the matcha cake pieces untouched.
    • Now stick one piece of the matcha cake to the brown sugar cake. Repeat with other slice.
    • Once you have done this, move one of the matcha-brown sugar cakes to the side.
    • With the other cake, carefully turn on its side, and with a sharp knife, cut length ways again. You should now have two matcha-brown sugar cake sandwiches!
    • Keep these cake pieces to the side for now.
    • Roll your marzipan icing on your worktop, lightly dusting between the worktop and icing sugar with plain flour (to prevent sticking. Roll until roughly 20cm in length and 10cm in width, and about half a cm thick.
    • Spread a thin layer of either the leftover cream cheese filling or jam (which ever one you prefer!) on the marzipan icing.
    • Carefully place on of the brown sugar-matcha cake sandwiches on top of the marzipan icing. Spread a layer of cream cheese filling on top of the cake.
    • Assemble the other brown sugar-matcha cake top of one already on the marzipan, making sure to alternate the matcha sugars with the brown sugar cake. You should now have a checkerboard effect.
    • Trim the marzipan at the bottom and top edges with a knife, to fit the length of the cake.
    • Carefully wrap the marzipan around the cake. Trim off any excess fondant icing.
    • Carefully turn the marzipan cake until the bottom is on top. You now have a matcha and brown sugar battenburg cake!
    • Repeat the assembly steps with the other matcha and brown sugar cake. You can freeze this one if you wish, or give to someone else!

    Notes

    This is a rather time-consuming cake to make, but is completely worth it! Decadent, beautiful and delicious, it looks quite impressive in the end!
    If you don’t want to use cream cheese as the filling, you can use jam, if you prefer.
    Keyword asian fusion recipes, asian influenced recipes, battenburg recipe, matcha battenburg, matcha recipe, matcha recipes

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