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Are you looking to add some spring flavours in your life? These little matcha bundt cakes are the perfect treat for an early spring day. They’re light and fluffy, comforting like a blanket. Yet they’re packed with flavour without being overly sweet. Best of all, they’re quick and easy to make.
In my opinion, there aren’t many things more refreshing than matcha. It feels like a bite of spring. If you’ve never had matcha, it tastes grassy and a little bitter. Perfect for those who don’t like heavy desserts.
This batter calls for cream, which makes the cakes light and soft. You also need the beat the eggs with sugar, which results in fluffy/ airy bundts.
For the glaze, you’ll need juice from approximately 10 strawberries. If you have a juicer you can use that. Personally, I don’t juice so I blended my strawberries and passed them through a sieve to collect the juice and remove the flesh and seeds. If you don’t have a blender, you can squish them with a fork, pestle and mortar, or anything else you have at home.
If you’d rather make these cakes gluten free, you can replace the all-purpose flour with oat flour. Take a look at this Chocolate Muffins recipe for batter inspiration. Beware that oat flour is darker that regular and the bundt cakes will be less green and a little more brown in color.
And finally, this is how you make the strawberry matcha mini bundt cakes:
Strawberry Matcha Mini Bundt Cakes
For the dough:
- 2 large eggs at room temperature
- 1 cup (150 g/ 5 ¼ oz.) all-purpose flour
- ½ cup (100 g/ 3 ½ oz.) granulated sugar
- ½ stick (60 g/ 2 oz.) unsalted butter at room temperature
- ½ cup (120 ml/ 4 ¼ oz.) cream (35% fat content)
- 2 tsp matcha powder
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
- 2 tbsp. unsalted butter, melted for greasing the pan
For the glaze:
- 1 ¾ cups (200 g/ 7 oz.) icing sugar
- juice from approximately 10 strawberries
- 5-10 fresh strawberries for serving
For the dough:
- Pre-heat oven to 180 °C (350 °F).
- In a bowl sift the flour and matcha powder, then add the baking powder. Mix them with a whisk and set aside.
- Gently melt the butter over low temperature. Make sure the butter does not bubble. Once melted, set it aside and allow it to cool a little.
- Crack the eggs into another bowl, add the sugar and beat at high speed with an electric mixer. The mixture is ready when almost triple in volume and light in colour. Add the vanilla extract, salt, cream and whisk until incorporated.
- Using a spatula, add the flour mix to the egg mix in 2-3 steps, mixing gently after each step. Make sure the flour is well incorporated, but do not over mix. Once the flour has been incorporated, fold in the melted cooled butter. Allow the batter to sit for 5 minutes.
- Grease the bundt pan by brushing with melted butter. Pipe the batter into the pan ¾ full and bake for 17 minutes, or until bundt cakes spring back when gently pressed. Once baked, take the pan out of the oven and allow the bundt cakes to cool in the pan 2-3 minutes at room temperature. Transfer them to a cooling rack and let them sit until completely cooled.
For the strawberry glaze:
- In a blender, purée 10 strawberries. Strain the strawberry purée to remove the seeds and collect the juice. Slowly add the juice to the icing sugar, mixing well until the glaze reaches a desired consistency (smooth and thick). Pour the glaze over the mini bundt cakes.
- Serve with fresh strawberries