These delicious Mini Almond and Matcha Bundt Cakes are tender, moist, and have a wonderful balance of almond and matcha flavours.Jump to Recipe Print Recipe
Have you noticed the abundance of matcha tea flavoured desserts and drinks on Pinterest? There are so many ideas for matcha confections one could choose from. The beautiful bright green colour of matcha seems so well suited for spring and summer desserts. So with summer fast approaching, I thought it would be fun to finally try baking with matcha.
What is Matcha?
For those who are not familiar with matcha, it is a variety of shade-grown tea leaves. Since matcha tea is made with the entire tea leaf it contains caffeine. After the leaves have been harvested by hand and dried, they are de-veined, de-stemmed and then ground to a fine powder. The result is a beautiful jade coloured powder that is then used to make tea and other confections.
When thinking about how I was going to use matcha in my next dessert, I remembered a Cherry Almond Cake I baked a while ago. The cake is one of my favourites and I just had a feeling that the base of that cake would be perfect for a matcha flavoured dessert. I took the recipe, tweaked it a bit and made these adorable Mini Almond Matcha Bundt Cakes. The flavour combination was just perfect. Matcha and almonds are a match made in heaven!
To dress up the mini bundt cakes, I made a white chocolate and matcha glaze to drizzle on them. The cakes were delicious, perfectly sweetened, soft and moist with a lovely almond flavour and without any bitter taste from the matcha.
If you would like to make this recipe but don’t have a mini bundt pan, you can also use a 9-inch cake pan, just be sure to grease and flour it well. Enjoy!
If you make this recipe be sure to take a picture and share it with me on Instagram by tagging #sweetandsavourypursuits, I’d love to see your photos!
For Mini Almond and Matcha Bundt Cakes
- 1 cup all-purpose flour
- ½ cup finely ground almonds or almond meal
- 1½ tsp. matcha powder
- 1½ tsp. baking powder
- ¼ tsp. salt
- ½ cup unsalted butter
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup sour cream I used full-fat
- ½ tsp. pure almond extract
- ½ tsp. pure vanilla extract
For the White Chocolate Matcha Glaze:
- 1/2 cup white chocolate chips
- 1/4 tsp. matcha powder
- 3 tbsp heavy cream
- 2-3 tbsp sliced almonds optional
For Mini Almond and Matcha Bundt Cakes
- Place a rack in the centre of your oven and preheat oven to 325ºF.
- Grease and flour a mini bundt cake pan.
- In a small bowl, whisk together the flour, almond meal, matcha, baking powder and salt. Set aside.
- In the bowl of your mixer, combine the butter and sugar and beat on medium speed until pale and fluffy, about 3 to 5 minutes.
- Add eggs, one at a time beating until just combined.
- Add the sour cream, almond and vanilla extracts and beat until mixed. The batter will look slightly curdled at this point but that’s ok.
- With the mixer on low speed, gradually add in the flour mixture and beat until the flour is incorporated.
- Spoon the batter into the mini bundt pan, filling to 3/4 full.
- Bake for 20 min. or until the cakes are golden and a toothpick inserted into the centre comes out dry or with only a few crumbs clinging to it.
- Let the cakes cool in the pan for 10 min and then invert onto a cooling rack.
To make the White Chocolate Matcha Glaze:
- Place the white chocolate chips and heavy cream in a microwave safe bowl.
- Microwave at 50% intensity for short intervals of about 20 seconds, stirring after each time.
- Once the chocolate has melted add the matcha powder and stir until evenly combined. If necessary, add more cream until you reach desired consistency.
- Place the cooling rack over a baking tray and drizzle the cakes with the glaze.
- If desired, sprinkle cakes with sliced almonds.
- If you don’t have a mini bundt pan, you can also use a 9-inch cake pan. Don’t forget to grease and flour the pan.