Matcha/抹茶, an ingredient readily available here in Shizuoka, opens the door to so many ideas as it can included in almost all cakes.
Moreover, its green colour is an extra attraction that is difficult to resist!
Here is the recipe for a cake that marries western and eastern traditions!

Matcha Bavarois Cake!

INGREDIENTS: For a 21 cm diameter mold (can be adapted to square molds or individual molds)

-Sponge Cake:
Eggs: 3 large
Sugar: 70 g
All purpose flour: 40 g
Matcha powder: 1 tablespoon
Butter (unsalted): 25 g

-Bavarois:
Milk: 200ml
Fresh cream (vegetal): 200 ml
Egg whites: 3
Sugar: 50 g
Gelatin: 5 g
Matcha powder: 1 tablespoon
Water (to dissolve matcha powder): 5 tablespoons
Matcha liqueur (optional, but try and find it or replace with something else according to taste!): a little

-Decoration jelly (nappage):
Matcha powder: 2 tablespoons
Gelatin: 5 g
Sugar: 40 g
Water: 250 ml

Supplementary decoration (optional):
Chestnuts (cooked)
Black beans (cooked)
Candied mint leaves

RECIPE:

-Sponge Cake:
Separate the whites and yolks of the eggs, beat the yolks until thick and lemon colored, add the sugar gradually.
Mix matcha powder and sifted flour. Mix in butter by hand (with the tips of your fingers). Add egg yolks and sugar and mix well. Cut and fold in the stiffly beaten egg white.
Bake in an ungreased pan in a very moderate oven.
Bake until the cake is puffed, has lost its shine, and springs back when gently pressed.
Let cool completely and trim off to shape of the cake mold.
Line the cake mold with a layer of sponge cake.

-Bavarois:
Soften jelly in cold water or dissolve it depending on type.
Whisk the the egg whites thick and hard with sugar.
Bring the milk and fresh cream to boil.
Switch off fire.
Add matcha powder and matcha liqueur and mix well.
Let cool completely. Add and mix in gelatin.
Fold in egg whites.
Pour the bavarois over the sponge cake and leave in refrigerator overnight.

-Decoration jelly:
Soften gelatin or dissolve in a little water.
In a pan pour in water, matcha powder, sugar and heat to dissolve sugar. Switch off fire and add gelatin. Mix weel.
Wait until it has cooled off completely.
Take cake out of refigerator and pour jelly all over.
Put back in refrigerator and leave it until it has properly settled.

Decorate further with chestnuts, candied mint leaves and black beans.

That is how it would look once cut.

The same as an individual cake!

RECOMMENDED RELATED WEBSITES

Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery