Tokyo was experiencing an unseasonable cold snap when we arrived and the blossoms were stubbornly holding out for warmer climes. That didn't stop us from trying all the traditional sweet treats that one enjoys during sakura season. We drank freshly whisked matcha out of tiny ceramic bowls and feasted on all manner of cherry blossom infused confections. My favorite being the sakura mochi wrapped in the leaves of the cherry tree. We also discovered many matcha infused cakes and breads which we sampled with glee.
I picked up lots of edible souvenirs to bring back to Paris, including tiny tins of green-hued matcha powder. I had envisioned making a moist matcha layer cake paired with a fluffy white chocolate buttercream frosting. So when I found out that my Australian cake sister, Jen was coming to town for a visit, I immediately enlisted her help in creating a matcha masterpiece. The results were pure magic and the recipe will surely make its way into many future celebrations requiring cake that zings.
*All photography for this post by The Viennese Girl