Recipe, makes 1 pot;
THE CAKE LAYER
1 tbsp smooth nut butter (cashew is best)
1 tsp vanilla
2 heaped tbsp sugar/ sweetener
2 heaped tbsp oat flour
1 heaped tbsp almond flour
1/4 tsp baking powder
1/4 cup milk (or just less)
1 tsp matcha
1/4 cup warm water
1 tbsp syrup
4 heaped tbsp thick greek yoghurt or cream cheese
1-2 tbsp syrup, or other liquid sweetener
1/2 tsp vanila
Drop water to mix
- Preheat the oven to 170°C
- To a mixing bowl, add your nut butter, sugar, and vanilla, creaming together with the back of a spoon.
- Once combined, add your egg, and mix through well until you have a smooth mixture.
- Add your flours and baking powder, with a pinch of salt, and add your milk bit by bit, combining until you have a cake batter.
- Pour the mixture into your lined cake tin, then bake for 15-20 minutes, or until your cake is risen and golden brown, springing back to the touch.
- Leave to cool.
- Whilst your cake cools, mix the ingredients for your cream together and adjust to taste - you want the consistency to be thick, but spreadable, so it glides over your cake without ruining it.
- Add your matcha, water, and syrup to a small bowl or mug, and whisk together well so there are no clumps.
- Once your cake has significantly cooled, use your serving glass/ dish to cut 2-3 pieces out, of equal size and shape to your serving dish, so you can layer the tiramisu with no gaps - if you cant cut out that many with the shape of your serving dish, just use the offcuts as one layer.
- Imprint the top of the cake layers with a fork or toothpick, so you have holes in which the matcha can soak.
- To the bottom of your serving dish/ glass, add 1 tbsp of your yoghurt/ cream mixture, followed by one of your cake layers.
- Spoon over 2-3 tbsp your matcha mix, so it can soak all the way through.
- Add another heaped tbsp your cream, spreading evenly over, and add the other cake layer, coating in the matcha once again.
- Top with the remaining cream, and dust with matcha.
- Set in the fridge for at least 15 minutes and serve.