Matcha and chestnut bundt cake
14 Feb 2019
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.
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Categories
- Meal Type: - Bake - Brunch - Cakes - Dessert - Quick & Easy - Snacks
- Cuisines: - Japanese
- Occasions: - Afternoon Tea - Anniversaries - Christmas - Easter - Mothers Day - New Year - Parties - Picnic - Valentine's Day
- Ingredients: - Herbs & Spices
- Health and Diet: - Dairy Free - Vegetarian
- Skill Levels: - Easy
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