Honey is almost on the same level as Matcha in my book. It manages to be simple and complex at the same time, and can hold its own as a main flavor and pairs well with other ingredients.

This was the first time I had combined the two flavors as the main elements of a dessert, and I also threw in a bunch of textures to this cake, which kept you thinking and entertained. A bit of crunch from the almonds, creaminess from the buttercream, fluffiness from the matcha mousse, and density from the cake.

Not only would I make this cake again, I can't wait to use this flavor pairing in other recipes as well!

  • Tools: Nikon D5300

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