Upside-Down Peach and Matcha Cake
It may sound fancy, but it tastes even better than it looks. The sweetness of juicy peaches meets the delicate bitterness of matcha, creating a pairing that will truly surprise you. Soft, moist sponge, a stunning peach rosette on top, and that subtle green touch of matcha… This is a dessert that makes an impression and feels just right for the end of summer.
Ingredients:
- 140 g unsalted butter, at room temperature
- 150 g caster sugar
- 2 eggs
- 120 g natural yoghurt
- 180 g plain flour
- 7 g baking powder
- 3 g salt
- 10 g Moya Matcha Daily
- 3 white peaches, sliced
- 150 g caster sugar
- 120 ml water
Preparation
- Preheat the oven to 175°C. Line the base of a baking tin with baking parchment and arrange the peach slices in a rosette pattern. In a small saucepan, combine 150 g of sugar with the water. Heat until dissolved, then bring to the boil. Cook for 2–3 minutes, then pour the syrup evenly over the peaches.
- In a large bowl, cream the butter with 150 g of sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the yoghurt.
In a separate bowl, sift together the flour, baking powder, salt, and matcha. Add the dry mixture to the wet ingredients and mix until just combined. - Pour the batter over the arranged peaches, smoothing the top. Bake for 40–45 minutes, or until a skewer inserted into the centre comes out clean.
Remove from the oven and allow to cool in the tin for 10–15 minutes. Then carefully invert the cake onto a wire rack, so the peaches are on top.
Itadakimasu! Enjoy!
