Description
A light and slightly nutty bundt cake swirled with matcha green tea powder for added flavor and aroma. Perfect for dessert and even better for breakfast, this cake will impress all of your matcha-loving friends.
Ingredients
Scale
- 3 large eggs, room temperature and lightly beaten
- 2 cups granulated sugar
- 1 1/2 cups olive oil
- 1 1/2 cups whole milk, room temperature
- 2 cups all-purpose flour
- 1/2 cup almond flour
- 1/2 cup hazelnut flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 2–3 TBSP matcha powder {I use Smith Teamaker Green Tea Matcha}
- 1 tsp kosher salt
- confectioner’s sugar for dusting
Instructions
- Preheat oven to 350 degrees.
- Generously grease bundt pan or 10 inch springform pan with non-stick cooking spray.
- In a large bowl, whisk together eggs, sugar, olive oil and milk.
- In a separate bowl, sift together flour, baking soda, baking powder and salt.
- Mix the dry ingredients into the wet mixture being careful not to over mix.
- Gently fold in the almond flour and hazelnut flour until barely incorporated.
- Divide cake batter in half and add 2-3 TBSP of matcha powder to one half of the batter and mix gently until just combined.
- This will leave you with two batters.
- Spoon batters into the bundt pan alternating between the regular batter and the matcha batter.
- Insert a knife or end of a chopstick into the bundt pan and gently drag in a “Z” pattern, mixing the batters into a swirl design.
- Bake for 55-60 minutes, checking cake at 40 minutes to be sure it is not browning too quickly.
- Cover the top with aluminum foil to prevent the top from browning if needed.
- Once a toothpick inserted in the center comes out clean with few crumbs remaining, remove cake from oven and cool 20 minutes on a wire rack.
- Invert pan onto a large platter or plate and tap gently to release the cake.
- Cool completely before dusting with confectioner’s sugar.
Notes
Store leftover cake tightly covered in a cool, dry place for up to 3 days.