The matcha green tea bundt cake with berry jam features this particular type of tea originating from Japan as its main ingredient.
It belongs to the category of so-called ‘superfoods’, which are known for their high nutritional and antioxidant properties due to the high presence of vitamins, minerals, and polyphenols.
This tea is obtained from plants that are kept out of direct sunlight for a period, allowing them to produce more chlorophyll, which gives them their characteristic deep green color.
In its area of origin, matcha green tea has been used for almost a millennium by monks in tea ceremonies, while it is used worldwide not only for tea but also in the preparation of a wide variety of cakes, cookies, ice creams, and so on.
It results in desserts with a distinctly green color and a very pleasant flavor that pairs well with the tangy notes of berries, just like in the bundt cake proposed here.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Energy 321.43 (Kcal)
- Carbohydrates 50.27 (g) of which sugars 28.53 (g)
- Proteins 5.90 (g)
- Fat 12.06 (g) of which saturated 7.41 (g)of which unsaturated 4.48 (g)
- Fibers 0.98 (g)
- Sodium 28.23 (mg)
Indicative values for a portion of 83 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1/2 cup butter
- 2 tbsp matcha green tea
- 3 eggs
- 1 packet baking powder
- 1/2 cup jam (berry)
- as needed powdered sugar
- 1/4 cup milk
Tools
- 1 Bundt Cake Pan
- Electric Mixers
Steps
To prepare the matcha green tea bundt cake with berry jam, melt the butter in a double boiler or over very low heat, stirring constantly, and let it cool.
Using an electric mixer, beat the whole eggs with the sugar until the mixture is homogeneous and fluffy.
Add the melted and cooled butter and the sifted flour with the baking powder, and continue to mix.
Add about 1/4 cup of milk, just enough to have a soft but thick mixture.
Sift the tea directly into the batter, mixing the previous amount before sifting in more.
For making desserts, you can easily purchase culinary grade matcha green tea, which is more affordable than the premium grade.
Pour into a bundt cake pan with a diameter of 10 inches, well buttered and floured or greased with a pan release. For a homemade pan release recipe, click here.
Spread the jam evenly over the top in dollops. Bake in a preheated oven at 350°F, on the lower middle rack of a static oven, for about 35 minutes.
Do not open the oven door before 20/25 minutes from the start of baking, and always perform the toothpick test before removing from the oven.
Wait until the cake cools slightly before removing from the pan.
The matcha green tea bundt cake is now ready. Before serving, sprinkle with powdered sugar.
Store well-covered in a cake container at room temperature for about 4/5 days.
Store well-covered in a cake container at room temperature for about 4/5 days.
Here’s a selection of very useful products for making desserts. Many of these have been purchased and tested by me. To view the recommended products click here.
Here’s a selection of very useful products for making desserts. Many of these have been purchased and tested by me. To view the recommended products click here.
