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Matcha and white chocolate Bundt

Posted on Jul 13, 2017 by in Recipes | 7 comments

Good news everybody – the Bundt cake is back!

In my view, there are several benefits to the humble Bundt:

  • You don’t have to be all that adept at baking to make an amazing looking cake.
  • The exterior of a Bundt cake is already super decorative so there’s no need to spend hours adorning it in all manner of fruit, chocolate and candy.
  • Making a Bundt cake for your friends will do wonders for your hipster street cred.

I highly recommend making a date with your oven to rediscover the wonders of the Bundt. I’ll just leave this recipe here…

Matcha and white chocolate Bundt cake

280 grams of plain flour

25 grams of green tea matcha powder

1 teaspoon of baking soda

½ teaspoon of baking powder

1 teaspoon of salt

115 grams of unsalted butter (softened)

300 grams of caster sugar

1 teaspoon of vanilla bean paste

2 large eggs

360 millilitres of buttermilk

115 grams of good quality white chocolate (melted and cooled)

White chocolate glaze

50 grams of good quality white chocolate

100 grams of thickened cream

White food colouring

Make the Matcha and white chocolate Bundt cake

  1. Preheat your oven to 180C
  2. Grease a Bundt tin.
  3. In a medium bowl, sift the flour, Matcha powder, baking soda, baking powder and salt. Set aside.
  4. In the bowl of a stand mixer, beat the butter until smooth.
  5. Add the caster sugar to the butter and cream for 3 to 5 minutes or until light and fluffy.
  6. Slowly add the vanilla bean paste and eggs to the butter and sugar mixture. Mix until combined.
  7. Add the flour mixture in three batches, alternating with the buttermilk and white chocolate until combined.
  8. Pour the cake batter into the prepared Bundt tin.
  9. Bake for 35 to 40 minutes or until an inserted skewer comes out of the centre of the cake clean. Set aside to cool.

Make the white chocolate ganache

  1. Place the white chocolate in a heat proof bowl.
  2. Heat the cream in a small saucepan until almost boiling.
  3. Pour the hot cream over the chocolate and allow to sit for 30 seconds.
  4. Mix the chocolate and cream together, ensuring there are no lumps.
  5. Add the white food colouring and tint to the desired shade.

Assemble the Matcha and white chocolate Bundt cake

  1. Once the cake is completely cooled, drizzle the white chocolate ganache on top.

 

7 Comments

  1. Love those flavours! It does look gorgeous, even though it’s simple to ice/decorate. Sounds like my kind of cake 😀

    • Thanks Elissa. Sometimes it’s nice to do something simple!

    • Thanks Gary!

  2. Are there any tricks to getting it out of the pan unscathed? Love that ganache

  3. Tried this recipe this week, it turned out amazing! Thanks for sharing your recipes 🙂

    • Thanks Fay! So pleased you like the recipe!

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