The Cherry on Top.

The last week has been quite a busy one and as much as busy periods instil a sense of dread of failing to perform, or in my case, get my cakes ready for customers at their specified time and day, they are also the most satisfying for me after each order is done and dusted.


I particularly enjoyed creating this Earl Grey Lavender coated in Vanilla Italian Buttercream simply because it was kept simple in design. Sometimes, simplicity is the most difficult to get right because mistakes become all the more obvious. Sure, this cake wasn’t perfect and my lines were not incredibly clean, but I was happy with its overall look, and feedback told me that the customer and her friends were happy with its overall flavour too!

Another cake I did was one I’ve never quite tackled before. Christine (who happens to be one of my oldest friends ever – in years not in age), was going to be surprised for her birthday as organised by her sweet husband, Justin. He requested that I do the cake for her and with not one, but two flavours because he wasn’t sure which one she would prefer. He’d asked for a Chocolate Cake with ‘Crunchy Bits’ as well as Strawberry Shortcake, but with the strawberries currently tasting of water, I suggested that we go for Lychee Earl Grey. YES! I used fresh lychees and individually hand peels them AND removed their pips.


Initially, I thought to do a half and half cake in a single tier, but with chocolate ganache and vanilla buttercream presenting such a big colour contrast, I feared that the cake wouldn’t come together to look like a whole. Instead, I decided to make it a double-barrelled cake and blend the ganache and buttercream around the middle in order to create a more coherent look.

Sure, it wasn’t as perfect as I had envisioned for it to begin my mind, and perhaps dark chocolate ganache would have made for a better ‘dripping’, but the birthday girl and all of us who surprised her certainly found pleasure digging into the cake.


I’d generously used Crunchy Balls to form the layers of crunch for the Chocolate Cake that I covered with Dark Chocolate Ganache, and the freshness of the Lychees against the light, floral Earl Grey Sponge definitely shone with the luscious Mascarpone Cream filling and fluffy Vanilla Buttercream frosting.

While I can now look at the cake and note the ways in which I can make improvements on it aesthetically the next time round, it thrilled me to know that Christine loved it anyway, probably all the more so because it was baked by me with LOVE!

Of course, with me, after baking cakes that require time and beautification, I like to then throw something into the oven that is quick, easy, and delicious. Cherries are currently being sold for cheap so having and abundance of them, I decided to bake something else with cherries since my Coconut Flour Red Wine Cherry Brownies turned out stellar the other time.


This time, I decided to run with Spelt flour and having had some Mascarpone Cheese leftover from making Christine’s Lychee Earl Grey cake, I decided add that in as well. I wouldn’t go as far as to call these fudgy blondies. They’re more like cake bars with a beautiful lightness to them and the addictive bitterness of Matcha. The addition of Kirsch created a background fruitiness to the cake overall that was further enhanced by the fresh cherries.


Spelt Flour Matcha Mascarpone Cherry Blondies with Kirsch (Yields 1 8×8″ Square)

125g Butter, Melted and Cooled
90g Coconut Sugar
1 Egg
20ml Kirsch
1/4 tsp Vanilla Extract
240g Mascarpone Cheese, Room Temperature
110g Spelt Flour
15g Matcha Powder
1/2 tsp Baking Powder
1/8 tsp Baking Soda
1g Sea Salt

9 Cherries, Pitted and Quartered

  1. Preheat oven to 175deg C and line an 8×8″ baking tin.
  2. Whisk sugar, egg, vanilla and kirsch into melted butter.
  3. Blend in mascarpone cheese until mixture becomes smooth.
  4. Add in flour, matcha, baking powder, baking soda and salt and mix until just incorporated.
  5. Fold in cherries and pour batter into lined baking tin. 
  6. Bake 20-25min. Allow to cool before slicing.


Of course, if you don’t have kirsch or prefer to abstain from making boozy bakes, then simply omit it from the recipe. That being said, you don’t know what you’re missing out on!! And yeah, what you don’t know you don’t miss but stillllll…. Then again, it’s matcha and cherries, you can’t go wrong with that match! It’s love in a mouthful so I hope that all of you will enjoy this recipe as much as I did! And I did – MASSIVELY!

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