This year blessed a lot of matcha lovers (this writer included) with green-tinted, vegetable-flavored tea cakes. Before the year ends, chef Rhea Sycip introduces her confectionery contribution, a cake that takes inspiration from her recent European trip. It is composed of two variants of sponge cake—vanilla and wakatake matcha from Uji, roasted marron cremeux, and wakatake matcha whipped cream. Color- and flavor-wise, it befits the holiday season but it’s so good it certainly deserves to be a mainstay.
