Heat the milk in a saucepan and stir in matcha powder to make a paste. As the mixture heats and thickens, add dashes of thickened cream to give it a more liquid consistency. Do not let it boil.
Set aside to cool.
Preheat fan forced oven to 170 deg Celsius.
In an electric mixer, add almond meal, psyllium husk powder, baking powder, the sweetener, pinch of salt and mix well.
Add eggs and vanilla extract and olive oil to the centre and mix well.
Add matcha milk paste and mix until smooth.
Line a rectangular cake pan with baking paper.
Spread cake mix with a spatula into the rectangular cake pan.
Bake in the oven for 12-15 min. Do not overcook.
Let cool for 5 min before removing.
Roll the cake with the baking paper to let it mould into shape from the short side of the rectangle. Cover with a tea towel for 2-3 minutes while you make the filling.
Place water in a heatproof cup and sprinkle gelatin to dissolve for 5 min.
Microwave if needed in 10 sec blocks until gelatin is fully dissolved.
Meanwhile whip the cream, mascarpone and powdered sweetener until soft peaks form.
Add the gelatin while the mixer is still on and keep whipping until stiff peaks.
Carefully unroll the cake. (The cake is fragile and may crack)
Spread the whipped cream/cheese filling on top the cake.
Pour the jam on top of the cream layer.
Start rolling from the short side, taking care not to press too hard. Some of the jam/filling will spill out.
Place in the refrigerator for ½ hour to firm up before cutting.
Dust with powdered sweetener.
Cut into slices and serve.
You can store the cake in the fridge for up to 5 days .
Serving Size 1
Servings 12
- Amount Per Serving
- Calories 235
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 7g35%
- Sodium 84mg4%
- Protein 7g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Heat the milk in a saucepan and stir in matcha powder to make a paste. As the mixture heats and thickens, add dashes of thickened cream to give it a more liquid consistency. Do not let it boil.
Set aside to cool.
Preheat fan forced oven to 170 deg Celsius.
In an electric mixer, add almond meal, psyllium husk powder, baking powder, the sweetener, pinch of salt and mix well.
Add eggs and vanilla extract and olive oil to the centre and mix well.
Add matcha milk paste and mix until smooth.
Line a rectangular cake pan with baking paper.
Spread cake mix with a spatula into the rectangular cake pan.
Bake in the oven for 12-15 min. Do not overcook.
Let cool for 5 min before removing.
Roll the cake with the baking paper to let it mould into shape from the short side of the rectangle. Cover with a tea towel for 2-3 minutes while you make the filling.
Place water in a heatproof cup and sprinkle gelatin to dissolve for 5 min.
Microwave if needed in 10 sec blocks until gelatin is fully dissolved.
Meanwhile whip the cream, mascarpone and powdered sweetener until soft peaks form.
Add the gelatin while the mixer is still on and keep whipping until stiff peaks.
Carefully unroll the cake. (The cake is fragile and may crack)
Spread the whipped cream/cheese filling on top the cake.
Pour the jam on top of the cream layer.
Start rolling from the short side, taking care not to press too hard. Some of the jam/filling will spill out.
Place in the refrigerator for ½ hour to firm up before cutting.
Dust with powdered sweetener.
Cut into slices and serve.
You can store the cake in the fridge for up to 5 days .
