Infused with a rich, full-bodied red wine, the cake is paired with a velvety chocolate ginger mousseline buttercream and pear ginger jam – my love for red wine–poached pears definitely inspired this cake.

We love matcha with red bean. We added mochi for an extra layer of chew – soft, stretchy and fun to pull apart. The earthy bitterness of matcha pairs perfectly with sweet, creamy red bean, while the mochi adds a gentle bounce to every bite. Best enjoyed fresh, while the mochi is still soft, tender and stretchable.