This post is sponsored by Smith Teamaker. As always, all thoughts and opinions are 100% my own. Thank you for supporting the brands that help make Browned Butter Blondie possible.
Spring is finally here and I couldn’t be more excited about it! Springtime is by far my favorite time of year. Skies are blue, the sun is shining, flowers are blooming and the longer days give way to leisurely evenings outdoors. There’s so much to love about spring and all of the happy and well, springy, things that come with it. It’s also my favorite time of year to experiment with new flavors in the kitchen. Hello rhubarb….I’ve got big plans for you!
When Smith Teamaker reached out to have me develop a cake recipe for them using their Matcha Green Tea I jumped at the chance. I’ve never baked with matcha before and let me tell you, I’ve been missing out! If you are new to matcha – it’s a traditional tea in Japan made from finely powdered green tea leaves. The entire leaf is ground which means it’s packed with antioxidants. Bonus points! The flavor of matcha is a little tough to describe. It’s a tad bit earthy as most teas are, but it also imparts a subtle sweetness in baked goods. And that brilliant green color is something to talk about!
After pairing matcha green tea with olive oil and nut flours in this Matcha Green Tea Bundt Cake, I have to admit I’m totally intrigued with all things matcha at the moment. The cake is light and not too sweet, perfect for dessert and even better for breakfast. The olive oil keeps the cake moist with a tender crumb and the almond and hazelnut flours give it a slightly nutty flavor. I was pleasantly surprised at how delectable this combo ended up being and I’ve got my eyes on several other matcha recipe ideas that I’ll be baking up this spring.
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