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Matcha Cake with Pink Pitaya Ice Cream Layer Cup

  • by Suncore Foods
  • for White Pitaya Dragon Fruit Chips

Wait a minute, can we talk about how amazing these Matcha Cake with Pink Pitaya Ice Cream Layer Cups are? These adorable treats have Suncore Foods® Midori Jade Matcha AND Pink Pitaya Supercolor powder, talk about the best of both worlds! With stunning greens and delicate pinks, this snack will be the talk of the town. Each layer is so delicious and the flavors complement each other so well, the next time you're in need of a snack give this one a try!

Recipe and photo by the lovely Renee. Check out her Instagram @foodie_renee for more beautiful recipes! 

Ingredients

For the panna cotta (bottom layer):
2 cups heavy cream/full fat coconut milk
1 tsp agar agar powder
1/2 cup yogurt
1/4 cup honey
1 tsp Suncore Foods® Pink Pitaya Powder

For the cake (middle layer):
2/3 cup cake flour
2 tsp Suncore Foods® Midori Jade Matcha Powder
3 large eggs
1 tsp vanilla
1/3 cup coconut sugar
10g honey
2 1/2 tbsp milk
1 1/2 tbsp butter


For the ice cream (top layer):
2 cup heavy cream /full fat coconut milk
1/2 cup powder sugar
2 tsp Suncore Foods® Pink Pitaya Powder
1/4 cup white chocolate

Directions

1. For the panna cotta – In a pot, bring the cream and agar agar powder to a simmer over low heat, stirring frequently. When the cream comes to a simmer, remove from heat and whisk in honey, yogurt and Suncore Foods Pitaya powder. Pour the cream mixture into glasses (about 1/4 cup each). Cover with plastic wrap and refrigerate for a minimum of 5 hours.
2. For the cake – Preheat the oven to 350°F. In a small bowl, add milk and butter. Set aside. In a large bowl, add eggs, vanilla, honey and coconut sugar, and whisk to mix well. Place the bowl over a pot of hot water; keep stirring until the temperature increases to 105F. Remove the bowl from the hot water and place the milk bowl over the hot water. In the meanwhile, use an electric whisk to whisk the eggs until pale in color and fall in ribbons when the whisk is lifted. Sift the flour and matcha powder into the bowl, and gently fold until well combined. Remove the milk bowl from the hot water; add a little batter to the milk bowl and mix well. And then take the milk mixture and pour back to the batter, using a spatula, gently fold until well combined. Transfer the batter to a 6-in cake mold, bake for 35 minutes. Carefully remove cake from the pan and cool it on a wire rack.
3. For the ice cream – In a small bowl, add chocolate and 1/4 cup heavy cream; microwave it for 20 seconds until the chocolate is completely melted. Stir to mix well. Freeze for 20 minutes for later use. In a large bow, add the remaining cream, sugar and Suncore Foods Pitaya powder and chocolate mixer. Use an electric whisk to whip until soft peaks form. Freeze for at least 1 hour.

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