Matcha Cupcakes

Makes 6 cupcakes

Ingredients 

For the cupcake mix

2 eggs (preferably free range)

125g caster sugar

125g soft butter

125g self raising flour

1 tsp matcha powder

For the matcha icing 

200g Icing sugar

2 tablespoons matcha

100g soft butter cubes

20ml milk

Matcha Pocky, to decorate (available in Asian supermarkets)

Method

  1. Preheat a fan oven to 180 degrees Celsius (350 degrees Fahreinheit).
  2. Sieve the flour and matcha together a few times to make sure the matcha powder is completely mixed into the flour.
  3. Whisk all the ingredients for the cupcake mix in an electric mixer for a few minutes or until it’s well mixed together.
  4. Place the cupcake cases in the baking tin. Using a large spoon to  fill the cases over half-way with the batter.
  5. Place in the oven for about 20 minutes or until the cakes are well risen and firm on top. Transfer to a wire rack to cool.
  6. To make the green icing, sieve the icing sugar and matcha together a few times to make sure the matcha powder is completely mixed into the icing sugar.
  7. Using an electric whisk, beat together the butter cubes and icing sugar until smooth and creamy. Finally add the milk and continue to whisk for a few more minutes.
  8. Use a piping bag to decorate the top of the cupcakes with the green icing.
  9. Break a few pocky sticks in half and place on top of the cupcake to finish decorating.

Matcha Pancakes

Ingredients

  • 250ml buttermilk
  • 1 egg
  • 180g flour
  • 1 tablespoon matcha (green tea powder)
  • 1 teaspoon baking powder
  • 1 teaspoon bread soda
  • Vegetable oil, for frying

Toppings

Savory

  • bacon, smoked salmon, tomato, mushroom, selection of cheese (cream cheese, goats cheese etc)

Sweet

  • figs, mixed berries, banana
  • honey/maple syrup, to garnish

Method

  1. In a large bowl mix the buttermilk and egg together.
  2. In another large bowl mix all the dry ingredients together (flour, matcha, baking powder and bread soda). To ensure that the matcha is evenly dispersed through the flour, pass the mixture through a sieve 2 or 3 times.
  3. Add the dry ingredient mix to the buttermilk and egg, whisk until the batter is smooth with no lumps.
  4. Add vegetable oil to a non stick frying pan and set the heat to medium/high.
  5. Using a large spoon, place one spoon of batter carefully on the frying pan.
  6. Fry for 1 – 2 minutes until bubbles form on top, then flip and continue to fry on the other side for 1 – 2 minutes.
  7. Serve on a plate along with the recommended toppings and garnish with honey or maple syrup.

Kaki Halloween Fruit Cake (Barmbrack)

I’m really excited to share my Japanese inspired Barmbrack. Barmbrack is a traditional Irish fruit cake that is the centre of Halloween here in Ireland. The name comes from the Irish words “báirín breac” which translate as “speckled bread”. The recipe is full of flavour with  mixed spices and dried fruit. The Japanese “kaki” fruit adds a lovely moisture to the cake also. Traditionally the dried fruit is soaked in tea overnight however in busy households like mine I need to be able to make the cake at the last minute so I’ve removed that step.

Traditionally a ring is placed inside the cake which signifies a wedding in the near future. As a child I remember the excitement around the table to see who would find the ring in their slice of cake!

Ingredients:

225g self-raising flour

125g raisins

150g brown sugar

150g kaki (peeled and grated)

3 eggs

Pinch of cinnamon

Pinch of nutmeg

Pinch of bread soda

Kaki (peeled and sliced), to decorate top

You’ll need

Loaf tin

Large bowl

Ring, optional if you want to add a little Irish mystic!

Instructions:

  1. Preheat the oven to 170˚C/327°/Gas Mark 3
  2. Place all ingredients (apart from the kaki slices for decorating) in a large bowl and mix well together.
  3. Grease a loaf tin and pour the mixture into it.
  4. Optional, if you want to add a little Irish mystic wrap a ring in greaseproof paper and add to the middle of the batter.
  5. Place the kaki slices on top to decorate.
  6. Put in the oven for up to 1 hour or until it’s baked. To check if it’s baked through insert a skewer or knife in the middle and if it comes out clean it’s ready.
  7. Remove from the oven and allow to cool slightly before placing on a wire rack to cool. Once cooled wrap in grease proof paper and tin foil to keep fresh.
  8. Serve in slices with a fresh cup of tea or coffee.

 

 

 

 

 

Persimmon Fruit Tart (Kaki Tart)

Persimmon fruit tart kaki tart fiona uyema fused japanese recipes cooking bakingI remember collecting buckets of persimmon fruit (also called sharon fruit) with the elementary school children behind the local school where I worked in Japan. It reminded me of how we pick apples here in Ireland. In the past few years I was delighted to see this beautifully coloured fruit in my local supermarket. It is best eaten ripe otherwise it will be hard and bitter. To check if it’s ripe just press on the skin and it should be soft to touch. A really ripe persimmon can be eaten by slicing the top off the fruit and scooping out the flesh with a spoon. The persimmon and white chocolate cream in this recipe are a marriage made in heaven!

Serves 9
Ingredients:

puff pastry, shop bought and pre-rolled (320g puff pastry makes 9 servings)

5 persimmon fruit (about half a persimmon fruit per serving),

brown sugar to dust

100g good quality white chocolate

250ml fresh cream, whipped

icing sugar to serve

Instructions:
1 Unwrap the pastry and roll out on a chopping board. Using a sharp knife cut the pastry into rectangular pieces large enough to serve one person for dessert. For 320g of puff pastry I divided the pastry into nine servings.

2 Peel the persimmon fruit, cut in half and then into thick slices.

3 Place four or five pieces along the centre of the pastry. Dust with brown sugar.

4 Bake at 200°C in a fan oven for 10–15 minutes until the pastry is slightly browned and crisp.

5 Break the white chocolate into small squares and place in a glass bowl over a saucepan of boiling water on a medium heat. Allow the chocolate to slowly melt while stirring.

6 Once completely melted set aside for a few minutes to let cool a little, then add to the whipped cream and mix well together.

7 Serve the persimmon tart with a spoonful of white chocolate cream and dust with icing sugar.

Matcha Swiss Roll

Serves 8 Matcha swissroll Fiona Uyema Fused cake recipe quick easy healthy

Ingredients:
4 eggs, at room temperature

100g caster sugar

100g plain flour

1 tablespoon ingredient matcha powder

250ml whipped cream for filling

icing sugar for dusting

You’ll need swiss roll tin  (10” x 15” or 13” x 9”)

Instructions:

1 Preheat a fan oven to 180ºC.

2 Whisk the eggs and caster sugar in an electric mixer for about 10 minutes until nice and fluffy.

3 Sieve the flour and matcha together a few times to make sure the matcha powder is completely mixed into the flour.

4 Using a large spoon gently fold the sieved flour into the egg and sugar mix.

5 Carefully line a baking tin with greaseproof paper and lightly grease with butter.

6 Pour the batter into the baking tin, using a spatula to gently even it out.

7 Bake in the oven for 10 to 15 minutes or until a skewer/sharp knife inserted comes out clean.

8 Remove from the oven and allow to cool for a few minutes in the baking tin.

9 Turn the cake over onto a clean tea towel, then carefully peel off the greaseproof paper.

10 Roll the cake in the tea towel and allow to cool (this will avoid it breaking later).

11 Unfold the cake when it is cool and spread the whipped cream evenly on the cake.

12 Roll again and dust with icing sugar. Put in the fridge until ready to eat.

Sake Cosmopolitan

Sake cosmopolitan Fiona Uyema fused summer recipeSake is an integral part of Japanese cuisine in the same way as wine is to French cuisine. It’s traditionally drunk from small cups called ‘choko’ and can be served either hot or cold. It’s a popular option for cocktails and has a lower alcohol content than vodka. Asian speciality stores now stock a decent selection of sake, including sparkling sake.

Makes 2 cocktails

Ingredients:
90ml sake

30ml Cointreau

30ml lime juice

90ml cranberry juice

mint leaves to garnish

Instructions:
1 Fill a cocktail shaker with ice, then add all the liquid ingredients and mix well together until well chilled.

2 Serve in a cocktail/martini glass and garnish with mint leaves.