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Sometimes we just need a little extra something to help us through the week. For me, it was this Matcha Mochi Cake with fresh Raspberries. This cake is chewy from the Mochiko (glutinous rice flour), earthy from the Matcha (Japanese green tea powder), tart from the fresh raspberries, and sweet from the white chocolate in the glaze. What’s there not to like?! This recipe is super easy to make, looks pretty, and whips up quickly!
Get yourself some fresh raspberries for this cake! Pile them on on-top and be generous with the filling. The raspberries bring such a lovely bust of flavour that you’ll be happy to have one in most bites. The cake batter itself isn’t sweet so it is really nicely balanced out by the sweet earthy flavours of the Matcha white chocolate glaze and the burst from the raspberries. This cake is definitely best eaten while fresh as you really can appreciate the unique texture from the Mochiko. I doubt it’ll be hard for you to eat this right away!
If you make this recipe, I would absolutely love to hear your feedback and would love to talk to you all some more so please leave a comment! Also, if you do make this recipe, I’d really love to see your creations so please tag me on Instagram.
If you have any requests for inspired/themed recipes that you’d like to see, please let me know!
Gluten Free With Me is where food and geek meet!
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