Prep time: 1 hour 15 mins    Cook time: 30 mins    Serves: 6


Edible flowers, roasted almonds and pistachios, to decorate


60g plain flour

60g cornflour

1tsp baking powder

3tbs milk

1tbs matcha powder

1tsp vanilla extract

4 eggs, separated

220g caster sugar

60ml melted butter, at room temperature

Honey Syrup

100g caster sugar

1tbs honey

1tbs orange-flavoured liqueur

Mascarpone Filiing

3 egg yolks

100g caster sugar

250g mascarpone chesse

250ml thickened cream, whipped to soft peaks

1tbs matcha powder, dissolved in 2tbs hot water, then cooled


  1. Preheat oven to 180C. Grease a 20cm cake pan. 
  2. To make sponge, sift combined flours and baking powder into a bowl.
  3. Whisk milk, matcha powder and vanilla in another bowl to combine.
  4. Using an electric mixer, whisk egg whites with half the sugar until soft peaks form.
  5. Whisk egg yolks with remaining sugar until thick, creamy and doubled in volume. Fold egg white mixture into egg yolk mixture. Fold in sifted flour mixture. Fold in butter.
  6. Pour into prepared pan. Bake for about 12-15 minutes or until cooked when tested.
  7. Stand in pan for 5 minutes then invert onto a cooling rack and remove paper to cool completely.
  8. To make syrup, stir all ingredients in a saucepan over low heat until smooth and sugar is dissolved. Cool completely.
  9. To make filling, using a hand held electric mixer, whisk eggs and sugar until thick and creamy.
  10. Lightly whisk mascarpone with a fork to lighten. Fold egg yolk mixture into mascarpone in three batches. Fold in cream.
  11. Divide mixture in half and fold matcha mixture through one half.
  12. To assemble, cut out twelve rounds from the sponge, the same size as your ramekins or serving dishes. Brush both sides of each sponge round with syrup.
  13. Place one round of sponge in base of each ramekin and top with a layer of matcha flavoured filling. Top with another round of cake and a layer of the plain mascarpone filling.
  14. Decorate with nuts and edible flowers.