INGREDIENTS

• • 11 Mini Bread Rolls
• • ½ Cup Warmed Apple Cider
• • ¼ Cup Cranberry Chia Champagne Jam
• • 1 Cup Almond Paste
• • ⅔ Cup Almond Milk
• • 1 Tbsp Aiya Matcha Culinary Grade Powder
• • ¼ Cup Slivered Almonds
• • Extra Matcha Powder for Dusting
• Special Equipment
• • 9 Inch Springform Tin
• • Parchment Paper

DIRECTIONS

• 1. Pre-Heat Oven to 350°F. Line the springform tin with parchment paper and spray the sides with oil. Set aside.
• 2. Arrange the mini rolls in the tin to form a wreath. I managed to fit 11. Make sure they fit snugly and should be touching and have little to no gaps.
• 3. Brush the bread rolls with the apple cider making sure they are soaked all the way through. Top with the Cranberry Chia Champagne Jam. Set aside while you make the Matcha Frangipane Cream.
• 4. To make the Matcha Frangipane Cream place the almond paste, almond milk and Aiya Culinary Grade Matcha powder in a food processor and blitz until the cream is nice and smooth. If it’s too thick add in more almond milk a teaspoon at a time.
• 5. Pour over the Matcha Frangipane Cream over the bread and top with the slivered almonds. Bake for 25-30 minutes until the cream is set and the bread is crispy.
• 6. To serve dust more Matcha powder on top.