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Matcha and mandarin bundt cake
Matcha and mandarin bundt cake
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Prep Time:
35 minutes
Cook Time:
45 minutes
Total Time:
80 minutes
Matcha mandarin tea bundt cake: a sweet and tangy delight for any time of day.
Ingredients:
  • 340g (2 1/4 cups) plain flour
  • 4.00 gm baking powder
  • 2.50 gm bicarbonate of soda
  • 250g unsalted butter, at room temperature
  • 270g (1 1/4 cups) caster sugar
  • 3 mandarins, rind finely grated, juiced
  • 20.00 ml finely grated fresh ginger
  • 1 tsp vanilla bean paste
  • 55g (1/2 cup) almond meal
  • 225ml buttermilk
  • 5 tsp matcha powder
  • Mandarin zest, sugared, to serve (optional, see tip)
  • 210g (1 1/3 cups) icing sugar mixture, sifted
  • 1 mandarin, rind finely grated, juiced
Instructions:
  • First, preheat your oven to 180C/160C fan forced, then generously butter a 26cm (top measurement) non-stick bundt pan. Next, sift the flour, baking powder, and bicarbonate of soda into a large bowl.
  • Using electric beaters, blend together the butter, sugar, lemon rind, ginger, and vanilla in a bowl until light and fluffy. Mix in 1 egg and 1 tablespoon of the flour mixture until well combined. Gradually add the remaining eggs one at a time, alternating with spoonfuls of the flour mixture. Fold in the almond meal, half of the buttermilk, half of the remaining flour mixture, and 1 1⁄2 tablespoons of juice on low speed until incorporated. Finish by adding the rest of the buttermilk, flour mixture, and another 1 1⁄2 tablespoons of juice, mixing on low speed until just combined.
  • - Separate the batter evenly into 2 bowls. Mix the matcha into one bowl. - Spoon the batters into the pan randomly. - Swirl the batters with a butter knife. - Bake for 45 minutes or until a skewer comes out clean. - Let it cool in the pan for 15 minutes before transferring to a wire rack.
  • Prepare the icing by whisking together the sugar, rind, and juice in a large bowl until smooth. Let it sit for 10 minutes to slightly thicken.
  • Drizzle the icing over the cake and sprinkle with zest, if desired.

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