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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.
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Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Total Time
40
minutes
mins
Course
Dessert, Dessert/ snack
Cuisine
American
Servings
6
Calories
552
kcal
Ingredients
1x
2x
3x
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
If you don't have a mini bundt cake pan, you can also use a 9-inch cake pan.
Nutrition
Calories:
552
kcal
Carbohydrates:
54
g
Protein:
8
g
Fat:
34
g
Saturated Fat:
17
g
Cholesterol:
118
mg
Sodium:
136
mg
Potassium:
260
mg
Fiber:
1
g
Sugar:
35
g
Vitamin A:
855
IU
Vitamin C:
0.2
mg
Calcium:
153
mg
Iron:
2.1
mg
Keyword
Almond Flour Matcha Cake, Green Tea Almond Cake, Matcha Bundt Cake, Mini Bundt Cakes
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#sweetandsavourypursuits
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