Matcha Strawberry Mini Bundt Cake
Serves; 8- 12
Prep: 15 Minutes
Cook: 25 Minutes
Ingredients
Cakes:- 1/2 cup/120g Unsalted butter at room temperature
- 3/4 cup/135g NativaÂ
- 2 each Eggs
- 1/2 tsp Vanilla
- 1 1/2 cups/180g plain flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tbsp/14g Matcha powder
- 1/2 cup/120ml whole milk
- 1/2 cup/120ml/4.2 oz whipped heavy cream
- 1/3 cup/80g/2.6 oz no added sugar Strawberry Jam (Our recipe)
- to taste Natvia SweetenerÂ
- to decorate Strawberries
Method
- Starting with the Cake the First Step is Preheat oven to 180C. Set aside a mini bundt cake pan.
- In a bowl, sift and combine cake flour, baking powder, salt and matcha powder.
- In a large mixing bowl, cream butter, Natvia, eggs and vanilla. Add in dry ingredients and mix until incorporated.
- Divide batter evenly among mini bundt cake, bake in oven for 20-25 minutes or until toothpick inserted into center comes out clean. Let cool on wire rack.
- Moving on to the Whipped Topping, To prepare whipped cream frosting, mix together whipped cream, strawberry jam and Nativa.
- Fill a piping bag with tip attached, decorate bundt cake and top each with a strawberry.
