Cake
- Preheat oven to 350°F (180°C). Grease or line with parchment an 11" x 7" (28 cm x 18 cm) rectangle cake pan.
- Cream butter and sugar in a medium bowl, using an electric mixer, until light and fluffy. Add eggs and vanilla. Beat well.
- Mix flour, baking powder and salt in a separate large bowl. Beat half of the dry ingredient mixture into the butter mixture. Add sweetened condensed milk and remaining dry ingredient mixture. Mix well.
- Sift in the culinary grade matcha powder into the batter and blend until fully mixed.
- Scoop the batter into the prepared pan.
- Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted in centre of the cake comes out clean. Cool 10 minutes, then remove from the pan to a cooling rack. Allow the cake to cool fully.
Frosting
- Beat together butter and cream cheese. Add remaining ingredients and beat until well combined.
- With a bread knife, slice the cake lengthwise into 2 separate layers. It’s ok if the layers are not perfect. The frosting will help it all come together. Place one cake layer back into the cleaned baking pan or a serving tray.
- Spread half the frosting on top of the trayed cake layer and sprinkle half of the pomegranate arils on top of the frosting. Then place the second cake layer on top of it all.
- Spread the remaining frosting on top of the cake and sprinkle the remaining pomegranate arils on top of the frosting. Then, decorate with toppings like edible rose petals, lime twists, dustings of culinary grade matcha powder, or decorative sugar. Scoop out a serving of deliciousness and enjoy.
Chef secret : Decorate with your choice of garnishes, such as edible rose petals, twisted lime peel, matcha cooking powder, or decorative sugar.
This recipe is a courtesy of : Smucker Foods