Home » Blog » Recipes » Cakes » Matcha Almond Apple Cake with Sake Glaze Recipe
This Matcha Almond Apple Cake is made with just almond paste, almond flour and eggs. It makes for a nice and light cake that is glazed with some sweet sake.
This Matcha Almond Apple Cake is a hybrid of some of my husbands favorite flavors through out his life. He grew up as one of the few Asian kids in a predominantly American-Italian neighborhood in New Jersey. He also spend some time living and working in Germany in his 20’s. So I merged together this Italian inspired Almond cake and added fresh apples to it (much like a German Apple cake) and flavored it with some earthy Aiya Matcha (he is Japanese). I have to say it all comes together quite well, especially when finished with a Sake Apple Glaze.
I don’t use many gadgets in kitchen (I’m still off the Instapot wagon), but I do love love my processor. This Apple Cake is one of those recipes where you dump all the ingredients in the food processor and then pour it into a cake pan and bake. Super simple.
Because it’s made with just almond paste, almond flour and eggs, it has no gluten. When there is no gluten you can blitz the batter with no worries of getting a gummy cake.
I’m going to list what is in the cake here, but please refer to the recipe card down below for the actual quantities.
To make this cake I would recommend blending together the Almond Paste and Melted Butter First. This takes out all the lumps to ensure a super smooth batter.
Next add in the almond flour and it should almost look like cookie batter.
Add in all the eggs all at once and now it become Apple Cake Batter. The Aiya Matcha, Vanilla Extract or Paste and Baking Powder goes in now. Feel free to just put all these ingredients in the blender all at once after you do the almond paste and melted butter step. I did it this way so you can see how the batter changes along the way.
Because we are decorating the top of the cake, using a spring form pan is ideal. You will be able to get the cake out easier, keeping the top intact. To prep the pan, spray it with some oil and dust with some matcha powder. I also like to line the bottom with some parchment paper. These pre-cut paper rounds are just so handy. It acts as extra protection just to make sure the cake gets out.
Since we are deep into apple season I used some Pink Lady Apples. It’s a great contrast to the green matcha, but you can use any apple that bakes well.
The Bon Appetit text kitchen recommends these:
I peeled them and then cut them into 4 wedges. Then cut each wedge into thin slices and placed each wedge into the cake batter. Be creative here and cut and arrange as you wish. There are lots of ways to decorate apple cakes.
I brushed the apples with some more melted butter and sprinkled some sugar on top, then it was off to the oven to bake.
While the cake is baking make the glaze by mixing together sweet sake and icing sugar. Once the cake is out of the oven, let it cool for 5 minutes and then pour in the glaze. It will get into the cake and make it super moist. Leave to cool fully.
Once the cake is cool, take out of the cake tin and place on a cake stand. Dust with more Aiya Matcha and serve with a warm Matcha Latte.
Here are some other Aiya Matcha Treats You Might Enjoy
Matcha Spanish Bread Recipe
Grain Free Matcha Boston Cream Pie Recipe
Matcha Pandan Paleo Chocolate Chunk Cookies
Matcha Goma Dango with Red Bean Paste Recipe
Japanese Style Parfait with Matcha Pandan Syrup
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