Marbled Matcha Bundt Cake Recipe
In this recipe for matcha cake, you can choose to incorporate either vanilla or lemon into your sponge. Both flavours work really well! I also chose to make this in Nordic Ware's beautiful Anniversary Bundt Pan®, it's classic and makes a simple sponge look Bake Off-worthy!
Equipment
Hand Whisk
Ingredients:
200g self-raising flour + extra for dusting
1 tsp baking powder
4 large eggs
200g golden caster sugar
185g room temperature butter + extra for greasing
1 tbsp vegetable oil
2 tbsp whole milk (oat or dairy)
2 heaped tsp PerfectTed matcha powder
2 tbsp 80-degree water
Zest of 1 unwaxed lemon or 2 tsp of vanilla extract
Icing:
125g Icing Sugar
15ml Warm Water
Method:
1. Preheat your oven to 180 degrees Celsius, grease your bundt tin with soft or melted butter, then dust with flour. This will ensure your cake comes out without any issues.
2. Combine your flour and baking powder and mix well, making sure you get rid of any lumps.
3. Whisk your eggs together for one minute with a hand whisk on medium speed then slowly add the caster sugar whilst still whisking. Keep whisking until you have a thick pale mixture, then add your butter, milk, and oil.
4. Stop whisking and fold in your flour mixture.
5. In a separate small bowl or mug make your matcha espresso. Combine 2 heaped tbsp with 80-degree water and mix until all the lumps are out then you can either zest one whole lemon into the mix and allow to steep whilst you split your batter or add the vanilla extract. Both taste great, so this bit is up to you!
6. Split your cake batter in half, to one half add your matcha mix and combine fully.
Take your plain batter and add half the mixture to the tin. Then add all of your matcha batter on top, and finish with the plain mixture.
7. Use a skewer or knife to swirl your matcha. This will give you a great pattern inside the cake when you cut it.
8. Place your cake in the preheated oven for 25-30 minutes.
9. To check whether your cake is properly baked you can either gently push different sections and see if the batter springs back up, if it doesn’t, pop your cake back in the oven for another 5 minutes. If you have a sugar thermometer test that the middle of the sponge is at 96-99 degrees Celsius.
10. Leave your cake in the tin for 10 minutes then turn it out onto a wire rack to cool.
11. Once fully cooled sift your icing sugar into a bowl and then slowly add your water whilst mixing. You’re looking for quite a thick mixture.
12. Then drizzle your icing sugar around the middle, this will then drip down the sides giving you a lovely finish to your matcha cake.
Method Tips:
- Make sure you don’t skip preparing your bundt tin. You don’t want your cake to be trapped inside!
- You can just add all your ingredients to a bowl and whisk everything up together. But for a better texture, you need to combine your ingredients at separate points. Whisking up your eggs and sugar will give you a lighter texture.