Lets all welcome the lovely, kek alunan kasih, aka, waves of love cake. Reminiscent of a topographical map with its lovely delineated layers, there’s no denying that this cake is super pretty to cut into and the name suits it well.
It’s essentially a butter cake with vanilla, cocoa and matcha powder. However, typically it is made with pandan paste, not matcha. Pandan paste is made from the leaves of the screwpine tree and is widely used in southeast asian cooking. Since pandan paste may not be easily available to some (although you should be able to find it at Asian markets), I’m changing it up and replacing the pandan with matcha powder. Yes I know that’s not even close to the same thing… yes I know the flavour is completely different… BUT… the flavours already present in this cake DO work well with green tea.
Besides, matcha is PACKED with goodies like antioxidants, vitamins and is rich in fibre. One cup of matcha tea is equivallent to at least ten cups of brewed green tea. Kapow! So even if you have a hard time drinking green tea (hand in the air), try using matcha in other ways such as in smoothies, cooking and baking. The flavour is far superior to any brewed green tea I’ve ever tasted.
The layering is obviously key to this goodie. Using two different flavours of batter (vanilla and matcha), we alternate layering them with a dusting of cocoa powder between each one and the result bakes into a lovely wave cake!
Speaking of baking….
Ready to bake up this looker?
- 250g butter, no substitutions
- 250g sugar
- 4 large eggs plus 1 egg yolk
- 300g cake flour
- 1 tsp baking powder
- 125 ml evaporated milk
- 1 tsp vanilla
- 1 Tbsp matcha powder
- 3-4 Tbsp dutch process cocoa
- Sift together flour and baking powder. Set aside.
- Cream butter and sugar together on medium speed until pale in colour and light and fluffy looking. Add eggs one at a time beating until incorporated.
- Turn speed down low and add half the flour mixture. Mix until the flour just 'disappears', then add evaporated milk, then remaining flour. Do not over mix.
- Divide batter evenly into two bowls. Add vanilla to one portion and matcha powder to the other, stirring each just until incorporated.
- Grease an 8x8 pan and line with parchment paper. Spread half the vanilla batter in pan, covering the entire bottom. Sift approximately 1 Tbsp of cocoa powder over the batter so it is all covered. Next, carefully spread half of the matcha batter then dust again with cocoa. Continue layering the remaining batter and cocoa. Do not put cocoa on top of the last layer of batter. TIP* If your spreading the batter with a small spatula or back of a spoon and it is sticking to the batter, try warming the utensil under warm water and spread again. It will help it not stick so much.
- Bake in the middle of a 350ºF oven for 40-50 minutes (mine took closer to 50), or until a toothpic inserted into the middle comes out clean. Cool in pan for 10 minutes then remove and let cool completely on a cooling rack before slicing.