I had friends over for dinner on Saturday evening and I wanted to try something different for desert. I’ve been completely addicted to Deliciously Ella’s recipes so I decided to try another I found on Tales of a Kitchen, a Coconut Mint Matcha Cake. I made a trial cake last week and it was delicious! I think it tastes like Mojito’s, it has a heavenly zesty minty flavour with an undertone of the Caribbean from the coconut, if I didn’t make it myself I might have been convinced it contained rum, too!
After making the cake on Thursday I decided I wanted my base a bit stickier and less crumbly. I also doubled the recipe from the original to feed the 4 of us but there was enough for 6 servings (so I got a couple of bonus slices!).
I’d not come across recipes using matcha before I found this so I did a bit of research into the benefits of this super tea! Its jam packed with antioxidants, vitamin C, zinc and magnesium and is rich in fibre. It’s good for boosting the metabolism, detoxifying, fighting bacteria and viruses as well as lowering blood sugar and cholesterol. You can read more about it’s benefits here.
Here’s the recipe I used;
4 tablespoons of ground sunflower seeds (I did these myself in the food processor with the other ingredients)
4 tablespoons of ground flaxseeds
6 Medjool dates
2 cups of desiccated coconut (unsweetened)
2 very ripe bananas
Juice of two limes
2 tablespoons of sweetener, I used raw honey but maple syrup or agave syrup would work just as well
Large handful of fresh mint
1/2 teaspoon of matcha green tea powder
Firstly make the base. Remove the stones from the dates and blend all the ingredients in a blender until they form a sticky dough. Then spread this into your tin and press down with your fingers.
To make your filling blend all the ingredients together except for the matcha powder. Evenly spread about half of the mix on top of the base. Then add the matcha powder to the remaining mix and stir it in before spreading this over the rest of the cake. I decided to decorate mine a little…
Stick it in the fridge for about 30 minutes to set. Then you’re ready to slice it up and serve! (We had ours with a nice glass of Prosecco!).
Now all you have to do is enjoy it! I’m pretty sure you will. Please do let me know what you think.
You can find the original recipe for this here and it’s just as delicious, the only thing I changed was to substitute limes for lemons and add more dates as I prefer a nice sticky base.
Thanks for reading 🙂