If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This recipe combines matcha and amaretto liqueur to create small, handheld layer cakes bursting with green tea and almond flavor. The cake base for this recipe is adapted from Anne Thorton's recipe on the Food Network website. —Beau Ciolino
- 2 sticks room temperature unsalted butter, cut into 1/2" cubes
- 1 pound almond paste
- 1 cup granulated sugar
- 1 teaspoon amaretto
- 6 large eggs
- 1 cup all purpose flour
- 1 pinch sea salt
- Preheat the oven to 375* and grease three 12.5x9" baking sheets
- Line the baking sheets with parchment paper and grease the tops of the paper. Set aside.
- Using a stand mixer fitted with a paddle attachment, beat together the almond paste and sugar on medium speed until it is well combined. It's going to look kind of rough for a few minutes, but after about 5 minutes it begins to come together.
- Add in the amaretto and beat to combine, about 30 seconds.
- Add the butter, one cube at a time, beating between additions and allowing for each cube to be incorporated into the mixture before adding the next.
- Once all butter has been added, beat on medium speed for about two minutes until light and fluffy.
- Add the eggs, one at a time, beating between each addition.
- Add the flour and salt and beat to combine.
- Evenly spoon the batter into the three prepared pans. Use an offset spatula or knife to smooth the batter out.
- Bake for 15 - 20 minutes until cooked through but not brown.
- Allow to cool in the pans before using.
Matcha Filling and Glaze
- 3 teaspoons matcha powder (for filling)
- 1 cup powdered sugar (for filling)
- 3 teaspoons meringue powder (for filling)
- 4 tablespoons amaretto (for filling)
- 1 tablespoon buttermilk (for filling)
- 2.5 cups powdered sugar (for glaze)
- 1 teaspoon matcha (for glaze)
- 1 tablespoon amaretto (for glaze)
- 2 tablespoons meringue powder (for glaze)
- .3 cups buttermilk (for glaze)
- FILLING: In a medium mixing bowl, whisk together all of the ingredients until it becomes smooth. The texture should be pretty thick, like a paste. You want this to be thick enough to not run off the side of the petit fours when you stack them, but not so thick that you can't spread it. To adjust the thickness, add 1 t powdered sugar (if it's too runny) or 1 t buttermilk (if its too thick) and whisk to combine. Repeat until the mixture has reached the desired texture.
- GLAZE: In a medium mixing bowl, whisk together all ingredients until smooth. The result should be about as thick as donut glaze. Again, adjust thickness by adding a teaspoon of powdered sugar or buttermilk at a time to achieve desired consistency.