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Proudly Australian

Matcha Strawberry Mini Bundt Cake

Recipe by Do you LOVE matcha? So do we, in bliss balls, doughnuts, cheesecakes, and slices, we honestly can never have to matcha! (see what we did there¬†ūüėā). If you've never delved¬†into the world of matcha then this is the perfect recipe to familiarise yourself and if you're a matcha maven, then this is just another delicious recipe to add to your¬†repertoire!  

Serves; 8- 12

Prep: 15 Minutes

Cook: 25 Minutes

Ingredients

Cakes:
  • 1/2 cup/120g¬†Unsalted butter at room temperature
  • 3/4 cup/135g Nativa¬†
  • 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
Whipped topping:
  • 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 Sweetener¬†
  • to decorate Strawberries

Method

  1. Starting with the Cake the First Step is Preheat oven to 180C. Set aside a mini bundt cake pan.
  2. In a bowl, sift and combine cake flour, baking powder, salt and matcha powder.
  3. In a large mixing bowl, cream butter, Natvia, eggs and vanilla. Add in dry ingredients and mix until incorporated.
  4. 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.
  5. Moving on to the Whipped Topping, To prepare whipped cream frosting, mix together whipped cream, strawberry jam and Nativa.
  6. Fill a piping bag with tip attached, decorate bundt cake and top each with a strawberry.
No nutritional info supplied
AFTERNOON TEA, BUNDT CAKE, CAKE, DELICIOUS, HOT BAKES, MATCHA, QUICK DESSERTS, STRAWBERRY

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