Name: Matcha and chestnut bundt cake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 200g butter or dairy-free margarine; 250g self-raising flour; 100g sugar; 4 eggs, beaten; 1 Tbsp Matcha green tea powder; 100g cooked, roasted or vacuumed chestnuts

Matcha and chestnut bundt cake

14 Feb 2019

by Dinna

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

Background

If you want a quick & easy (but a little bit different) teacake to accompany your mid-morning coffee or afternoon tea, this Matcha and chestnut bundt cake is perfect! It looks very pretty too, so ideal to serve to guests, take it to parties and picnics. Please note this cake is a bit more dense than the traditional Japanese Chiffon cake, more like a pound cake. So it's best to serve it freshly from the oven. You can make it with dairy-free spread or margarine, if dairy is an issue for you.

Ingredients

200g butter or dairy-free margarine
250g self-raising flour
100g sugar
4 eggs, beaten
1 Tbsp Matcha green tea powder
100g cooked, roasted or vacuumed chestnuts

Instructions

Preheat the oven to 180°C. Roughly chop the chestnuts, set aside.
Melt the butter then pour it into a large mixing bowl, let it cool completely. Sieve the flour gradually into the butter and combine well until you get a smooth mixture.
Add the eggs and sugar to your bowl, combine well. Gently fold in the Matcha and the chestnuts. Stir until the batter becomes evenly green.
Spoon the batter into 4 mini bundt cake tins (or one medium one) and bake, in the middle of the oven, for 25-30 minutes.
Serve it warm or let it cool, then dust it with icing sugar.

https://cooktogether.com/recipe-items/matcha-and-chestnut-bundt-cake/

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