Matcha and chestnut bundt cake

If you want a quick and 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.

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Prep Time 10

Cook Time 25

Resting Time 4

Total Time 35

Servings: 8 people

Cuisine: Japanese

Calories: 1234

Ingredients Method

Ingredients

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

Method

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.