Matcha is for more than sipping. Our friend Heather of Brown Butter Blondie developed this satisfying Matcha Bundt Cake recipe using our matcha showcasing just how versatile this health-packed green tea is. Made with olive oil and almond flour, her light yet complex bundt cake is dusted with a sprinkling of powdered sugar for a wow-worthy finish.
Matcha Bundt Cake
- 3 large eggs, beaten
- 2 cups granulated sugar
- 1 1/2 cups olive oil
- 1 1/2 cups whole milk
- 2 cups all-purpose flour
- 1/2 cup almond flour
- 1/2 cup hazelnut flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 2 tbsp matcha powder
- 1 tsp kosher salt
- Preheat oven to 350 degrees.
- Generously grease bundt pan or 10-inch spring form pan with cooking spray.
- In a large bowl, whisk together eggs, sugar, olive oil, and milk.
- Sift together flour, baking soda, baking powder and salt.
- Mix the dry mixture into the wet mixture being careful not to over mix. Fold in the almond flour and hazelnut flour.
- Divide cake batter in half and add 2 TBSP of matcha powder to one half of the batter and mix gently until just combined. This will leave you with two batters.
- Spoon batters into the bundt pan alternating between the regular batter and the matcha batter. Insert knife or chopstick into bundt pan and drag in a “Z”, mixing the two batters together in a beautiful swirl design.
- Bake for 50-55 minutes, checking cake at 40 minutes to be sure it is not browning too quickly. Cover the top with a piece of foil to prevent the top from browning.
- Once toothpick inserted in center comes out clean with few crumbs remaining, remove the cake from oven and cool 30 minutes on a wire rack.
- Invert pan onto a large platter or plate and tap gently to release the cake. Cool completely before dusting with confectioner’s sugar.