Green Tea Sponge Cake, Coconut Caviar, Dark Chocolate Flakes, Macerated Strawberries, Basil Seeds and Summer Berry Sorbet

The backlog of posts grows, and I’m trying to cut it back down. I’m going to shift back to making entrees and mains and slow down on the desserts for a while…


Green Tea Sponge Cake: 75g plain flour, 8g of baking powder, 35g of sugar, 1 egg, 1/2 teaspoon of Matcha Green Tea powder.

Coconut Caviar: Coconut Caviar: 150mL of Coconut Milk, 3 teaspoons of sugar, 1 cup of tapioca pearls, 1/4 of a vanilla bean.

Macerated Strawberries: 1 punnet of Strawberries, 3 teaspoons of sugar

Basil Seeds

Weis Summer Berry Sorbet (Strawberry and Raspberries)

Dark Chocolate (flaked/shaved using a knife or grater).

1. Line a baking tin with oil and baking paper.

2. Heat the oven to 175C (350F).

3. Mix the egg and sugar with an electric mixer for roughly 10 minutes. The mixture will become thick and pale.

4. Add in the green tea powder and continue mixing for 5 minutes.

20130721-190636.jpg5. (Above) Sift in the flour and baking powder and mix thoroughly.

6. Pour the green tea cake mix into the baking tin.


7. Place the tin into the oven and bake for 12 – 15 minutes at 175C (350F). To check if the cake is ready, place a skewer into the cake. If it comes out sticky and green, it ain’t ready girlfriend… otherwise if it’s clean, it’s done!

8. Remove the cake from the oven and allow to cool. Then slice the up the tasty fluffy bitch.

9. To make the coconut caviar, pour in two cups of water into a saucepan. Bring the water to a violent angry boil and throw in the tapioca pearls and boil for 5 to 8 minutes. The pearls will be clear and transparent with a little white pearl in the middle, meaning they’re ready biatch! Turn off the stove (duh!) then drain and cool.
10. Wash the strawberries and chop their arses off. Then place them in a bowl with the sugar and allow the strawberries to macerate and absorb the sugar.
11. Grate the dark chocolate.
12. Grab a couple of pinches of Basil Seeds and pop them in a bowl of water. The seeds will transform into little clear tranaparent eyes…

13. Drain the basil seeds.
14. In a saucepan on medium heat, bring the coconut milk, vanilla bean and sugar to a gentle simmer, add in the tapioca pearls and cook for 3 minutes. Presto! Here’s your coconut caviar!
15. Pop the cake pieces into a glass or bowl or plate. Place in some strawberry pieces and then drizzle on the coconut caviar followed by the dark chocolate and basil seeds. Top with Weis Summer berry Sorbet (available at Coles or Woolworths).

There you go, enjoy! Hope you like it!!! :D

Until next time!

About theragingcook

I'm a very angry raging cook. Enough said!

3 responses to “Green Tea Sponge Cake, Coconut Caviar, Dark Chocolate Flakes, Macerated Strawberries, Basil Seeds and Summer Berry Sorbet”

  1. msihua (@msihua) says :

    We are like you! Full of backlogs :) Hahaha. Another amazing stunner you’ve got here!

  2. Libby says :

    Ugh, backlog!

    Love the combination of flavours in this dessert – green tea and coconut are two of my favourite things to eat at the moment.

  3. thehungerpangs says :

    Oh gosh, that looks amazing! I really want to take a whack at a green tea based recipe, but matcha powder is so expensive! Guess I’ll just have to settle for drooling over your blog instead :)

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