Matcha Almond Apple Cake with Sake Glaze

This Matcha Almond Apple Cake is made with just almond paste, almond flour and eggs. Which makes for a light and fluffy (gluten-free!) cake that is complemented with some sweet sake glaze.

Makes 1 cake.

An original recipe prepared for us by Rezel Kealoha.


    Apple Cake

    • 1 Tbsp Aiya Culinary Grade Matcha
    • 1 ½ cup melted butter + 1 Tbsp extra
    • 1 tube almond paste cut into disks
    • 2 cups almond flour
    • 4 large eggs
    • 1 tsp baking powder
    • 1 tsp vanilla extract or paste
    • 2 apples, peeled and cut into wedges
    • 1 Tbsp sugar

    Sake Glaze

    • 1 cup icing sugar
    • ¼ cup sweet sake


    • Food processor
    • 9 or 10-inch spring form pan
    • parchment paper
    • Oil spray


    Cake Batter

    1. Pre-Heat oven to 350F. Spray the spring form pan with cooking spray and line the bottom with parchment paper. Dust with Aiya Culinary Grade Matcha Powder.
    2. Place the almond paste and melted butter in the food processor and blitz until smooth. Add in the almond flour, eggs, Matcha powder, vanilla and baking powder. Blitz again until super smooth. Pour into the prepared spring form pan.
    3. Cut each apple wedge into thinner slices and arrange on top of the batter. Brush the apple slices with the reserved butter and sprinkle the whole cake with sugar. Bake for 20-25 minutes until it starts to get golden around the edges and starts to pull away from the pan.

    Sake Glaze

    1. In the last 10 minutes of baking time make the sake glaze. Place the powdered sugar in a large bowl and add in the sake bit by bit until it's nice and runny.
    2. Once the cake is out of the oven, let it cool for 5 minutes and then pour in the glaze. It will get into the cake and make it super moist. Leave to cool fully.
    3. Once the cake is cool, take out of the cake tin and place on a cake stand. Dust with more Aiya Matcha


    Click below to purchase the Culinary Grade Matcha used in this recipe: