Due to heavy demand, Jordan has shared this highly coveted recipe, which was one of the most popular from her bakery. It’s a vegan recipe but please don’t consider this to be a detriment - nothing is missing or replaced for a less tasty alternative - it’s designed to be vegan because this is how it tastes BEST. Note, you can use regular butter for the icing if you don’t want to make it vegan. Try to source a good quality matcha as it will really add to the flavour, and you can choose to use raspberries or blueberries over cherries if you prefer. Of course, the cake is topped with a blanket of Fresh As freeze-dried cherries for extra colour and zing.

Serves 12

Prep time: 20 minutes

Bake time: 35 minutes 

Ready in time: 2 hours 

For the cake

• 180g caster sugar
• 250g plain white all-purpose flour
• 125g ground almonds
• 2 tsp baking powder
• 1 tbsp matcha powder
• ½ tsp salt
• 150ml light olive oil
• 300ml almond milk
• 2 tsp vanilla extract
• 150g fresh or frozen cherries, halved and pitted

For the icing

• 150g regular or plant based butter, softened
• 110g icing sugar
• 2-3 tsp matcha powder
• 1 tsp vanilla extract

For the decorations

• Handful Fresh As freeze-dried cherries
• Handful fresh flowers (optional)

Directions

Preheat the oven to 170C fan bake. Line 2 x 22cm cake tins.

In a large bowl combine the sugar, flour, ground almonds, baking powder, matcha and salt. Mix well. Gradually fold in the milk along with the oil and vanilla, being careful not to over mix.

Evenly divide the batter between the two tins and dot in the cherry halves, pressing them down lightly with a spoon. You want some batter to cover them.

Bake for approximately 35 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean. Allow the cakes to cool for around 10 minutes before turning onto a cooling rack.

Meanwhile, make the icing. In the bowl of an electric mixer, beat the butter with the icing sugar, matcha and vanilla on high until seriously light and fluffy.

Once the cakes are cool, spread some icing onto one layer and place the other one on top. Neatly ice the top of the cake and decorate with freeze-dried cherries and flowers, if using.

Serve at room temperature. Refrigerate for up to 3 days in an airtight container.