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Upside-Down Peach and Matcha Cake

01.09.2025

It may sound fancy, but it tastes even better than it looks. The sweetness of juicy peaches meets the delicate bitterness of matcha, creating a pairing that will truly surprise you. Soft, moist sponge, a stunning peach rosette on top, and that subtle green touch of matcha… This is a dessert that makes an impression and feels just right for the end of summer.

Ingredients:
  • 140 g unsalted butter, at room temperature
  • 150 g caster sugar
  • 2 eggs
  • 120 g natural yoghurt
  • 180 g plain flour
  • 7 g baking powder
  • 3 g salt
  • 10 g Moya Matcha Daily
  • 3 white peaches, sliced
  • 150 g caster sugar
  • 120 ml water

Preparation:
  • Preheat the oven to 175°C. Line the base of a baking tin with baking parchment and arrange the peach slices in a rosette pattern. In a small saucepan, combine 150 g of sugar with the water. Heat until dissolved, then bring to the boil. Cook for 2–3 minutes, then pour the syrup evenly over the peaches.
  • In a large bowl, cream the butter with 150 g of sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the yoghurt.
    In a separate bowl, sift together the flour, baking powder, salt, and matcha. Add the dry mixture to the wet ingredients and mix until just combined.
  • Pour the batter over the arranged peaches, smoothing the top. Bake for 40–45 minutes, or until a skewer inserted into the centre comes out clean.
    Remove from the oven and allow to cool in the tin for 10–15 minutes. Then carefully invert the cake onto a wire rack, so the peaches are on top.

Itadakimasu! Enjoy!

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