Matcha Marshmallow Cheesecake
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I created this cake especially for a very special Supper Club I am doing with Clearspring in March to Welcome in Spring with gratitude and open hearts. You can read more about the Supper Club and how to book in a following post on my blog.
This cake is a pure labour of love. Every aspect is a small step of self-love and self-pampering and when you get the finished piece, I can promise you, you will feel like you have gifted yourself with something very very special.
I have also struggled a lot with Valentines Day.
In my view, there is too much focus and pressure on finding the perfect love in our lives, and this day, is the day to celebrate that. Instead. Valentines Day for me is a reminder about love, and the opportunity to acknowledge all the love we have within ourselves and around us.
I specifically chose to make a Matcha Cake for this day of love because in Macrobiotics, Matcha is a very heart opening food.
Filled with beautiful Fire Energy, it stimulates our heart energy, helping us to soften and release any hardened tension, and stimulating more feelings of love, positivity and connection.
Just what we all need to shower ourselves and others with love.
And what better way to enjoy it than in an utterly, scrumptious, creamy, rich and delicious cake!
So this Valentines Day, do something that makes you feel like you are worth a million dollars. Because you are, and the only important person that really needs to know that is you!
Enjoy and I love you!
INGREDIENTS (Serves 8):
- 70g Macadamia Nuts
- 35g Brazil Nuts
- 70g Cashew Nuts
- 115g Desiccated Coconut
- 200g Medjool Dates (pitted)
- 1/4 Cup Rice Malt Syrup or Maple Syrup
- 1/4 Tsp Sea Salt
- 300g Amasake
- 200g Cashews (soaked for 1-24 hours)
- 300g Silken Tofu
- 200ml Coconut Oil (melted)
- 100ml Almond Milk (or any non-dairy milk
- 75g Maple Syrup
- 1/4 Tsp Sea Salt
- 9g Agar Agar Flakes
- 1 1/2 Tbsp Organic Matcha Powder
- 300g Cashews (soaked for 1-24 hours)
- 50ml Maple Syrup or Rice Malt Syrup
- 1 Vanilla Pod (scraped)
- 20ml Non dairy Milk
- 10g Raw Pistachios
- Rose Petals
- A little Matcha Powder
– Add all the base ingredients to a food processor and mix until you get a rough ground consistency
– Then in a lined, lightly oiled 9inch cake tin, press the base mix into the bottom of the tin and press it down as firmly and as evenly distributed as you can (best to use your hands here)
– Clean out your food processor
– Now add all the filling ingredients to the food processor minus the milk and agar agar and mix until you get a very smooth cream
– In a small pan, add your milk and agar and on a medium heat, dissolve all the agar flakes in the milk. You will need to constantly stir here so that it doesn’t catch at the bottom of the pan. It will thicken a lot into a thick paste but just keep stirring until you can no longer see the flakes
– Add the dissolved paste mix to the food processor and mix well once again
– Pour the filling into the cake tin on top of the base and put it in the fridge to set overnight or the freezer to set for 2-3 hours
– Clean out your food processor again
– Now add all your icing ingredients to the food processor and mix on a high mix until you get a very smooth smooth icing
– Once the cake is set, transfer all your icing to a piping back with the thickest pipe tip you have attached Take your cake out of the tin and remove the lined baking paper
– Through a sieve, add some matcha powder and dust it over the top of the cake lightly
– Now pipe your icing over one side of the cake in little swirls
– Take your pistachios and crush them roughly. You can do this by putting them in a tea towel and folding up the tea towel and with a heavy object or rolling pin, hit down hard several times over the nuts and tea towel until the nuts are nicely crushed
– Sprinkle the crushed pistachio over the iced side of the cake
– Lastly, place some lovely rose petals for decoration
– And you’re ready to enjoy! This will happily last in the fridge for up to 5 days x