Matcha Bostock Wreath

Gooey on the inside and crispy on the outside, this festive bostock wreath is soaked in layers of flavor from cranberry jam to Matcha frangipane cream.

Makes 1 wreath (11 servings).

An original recipe prepared for us by Rezel Kealoha.


    • 11 mini bread rolls
    • ½ cup warmed apple cider
    • ¼ cup cranberry chia champagne jam
    • 1 cup almond paste
    •  cup almond milk
    • 1 Tbsp Aiya Culinary Grade Matcha
    • ¼ cup slivered almonds
    • extra Matcha (for dusting)


    1. Pre-heat oven to 350F. Line the springform tin with parchment paper and spray the sides with oil. Set aside.
    2. Arrange the mini rolls in the tin to form a wreath. I managed to fit 11. Make sure they fit snugly and should be touching and have little to no gaps.
    3. Brush the bread rolls with the apple cider making sure they are soaked all the way through. Top with the cranberry chia champagne jam. Set aside while you make the Matcha frangipane cream.
    4. To make the Matcha frangipane cream, place the almond paste, almond milk and Matcha in a food processor and blitz until the cream is nice and smooth. If it's too thick, add in more almond milk, 1 tsp at a time.
    5. Pour over the Matcha frangipane cream over the bread and top with the slivered almonds. Bake for 25-30 minutes until the cream is set and the bread is crispy.
    6. To serve, dust more Matcha powder on top.


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