Mini Almond and Matcha Bundt Cakes

These delicious Mini Almond and Matcha Bundt Cakes are tender, moist, and have a wonderful balance of almond and matcha flavours.

Have you noticed the abundance of matcha (green tea) flavoured desserts and drinks on Pinterest?  There are so many wonderful ideas for sweets made with matcha that one could choose from.

The beautiful bright green colour of matcha is so well suited for spring and summer desserts. So with summer fast approaching, I thought it would be fun to bake 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 a cup of matcha tea and other confections.

Mini Matcha Cakes

When thinking about how 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 had a feeling that the flavour profile of that cake would be perfect for a matcha flavoured dessert. I took the recipe, tweaked it a bit and made these adorable mini matcha cakes.

The cakes turned out delicious. They're perfectly sweetened, soft and moist with a lovely almond flavour and without any bitter taste from the matcha.

Ingredients for Almond Matcha Cakes

The flavour combination in these matcha cakes is just perfect. Matcha and almonds are really a match made in heaven! Here are the ingredients needed to make these mini cakes:

• All-purpose flour
• Finely ground almonds or almond meal
• Matcha powder
• Baking powder
• Salt
• Unsalted butter
• Granulated sugar
• Eggs
• Sour cream 
• Almond extract
• Pure vanilla extract

To dress up the mini bundt cakes, I made a white chocolate and matcha glaze to drizzle on them.

Ingredients for Glaze

• White chocolate chips
• Matcha powder
• Heavy cream
• Sliced almonds (to sprinkle on top of glazed cakes). This is optional.

How to Make these Cakes

You'll find the precise ingredient amounts and step-by-step directions in the recipe card at the end of this post.

• Start by preheating your 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 minutes.
• Add eggs, one at a time beating after each addition until just combined.
• Add the sour cream, almond and vanilla extracts and beat until mixed.
• With the mixer on low speed, gradually add in the flour mixture and beat until the flour is incorporated.
• Spoon the batter evenly into the mini bundt pan, filling to about 3/4 full.
• Bake the cakes for 20 minutes or until they are golden and a toothpick inserted into the centre comes out dry or with a few crumbs.
• Let the cakes cool in the pan for 10 minutes and then invert onto a cooling rack to cool completely.

Tip: If you want to make this matcha cake recipe but don't have a mini bundt pan, you can also use a 9-inch cake pan. Don't forget to grease and flour it.

How to Make White Chocolate and 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 white chocolate has melted add the matcha powder and stir until combined. If necessary, add a bit more cream until you reach desired consistency.
• Place a baking tray underneath the cooling rack so it catches the dripping glaze. Drizzle the cakes with the white chocolate and matcha glaze.
• If desired, sprinkle cakes with sliced almonds.

Serving Suggestions

Cakes can be served with the matcha and white chocolate glaze, or if you prefer you can dust them with a bit of icing sugar. They are also lovely plain, served with a cup of tea or coffee.

If you love baking with matcha don't miss these Matcha Green Tea Sugar Cookies. They're perfect for making cookie cutter cookies during the holidays. And why not enjoy these matcha flavoured treats with a hot cup of this Matcha Latte.

Enjoy!

More Desserts Featuring Almonds

• Italian Amaretti Cookies
• Chewy Almond Marzipan Bars
• Gluten-Free Almond Flour Brownies
• Blueberry Almond Crumble Galette

Mini Almond and Matcha Bundt Cakes

Author: Cake adapted from Joy of Baking

These delicious Mini Almond and Matcha Bundt Cakes are tender, moist, and have a perfect balance of almond and matcha flavours.

5 from 5 votes

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Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Course Dessert, Dessert/ snack

Cuisine American

Servings 6

Calories 552 kcal

Ingredients

  

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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:

• ½ cup white chocolate chips
• ¼ tsp. matcha powder
• 3 tablespoon heavy cream
• 2-3 tablespoon sliced almonds optional

Instructions

 

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.

Notes

1. If you don't have a mini bundt cake pan, you can also use a 9-inch cake pan. 

Nutrition

Calories: 552kcalCarbohydrates: 54gProtein: 8gFat: 34gSaturated Fat: 17gCholesterol: 118mgSodium: 136mgPotassium: 260mgFiber: 1gSugar: 35gVitamin A: 855IUVitamin C: 0.2mgCalcium: 153mgIron: 2.1mg

Keyword Almond Flour Matcha Cake, Green Tea Almond Cake, Matcha Bundt Cake, Mini Bundt Cakes

Tried this recipe? Have any questions, comments or suggestions? Leave a comment below!Mention @sweetandsavourypursuits or tag #sweetandsavourypursuits!

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