A classic Bundt cake with the added antioxidants! This festive green Bundt cake is sure to delight your Christmas dinner guests.
234g all-purpose flour
1 tsp xanthan gum
114g almond flour
298g caster sugar
113g unsalted butter, at room temp
2 tbsp vegetable oil
1 tsp salt
2 tsp baking powder
2 tsp vanilla extract
4 large eggs, at room temp
⅔ cup milk, at room temp
1 ½ tbsp matcha
White chocolate glaze:
200g white chocolate, chopped
5 tbsp milk
160g icing sugar
Preheat oven to 160°C.
In a medium bowl whisk the flours and xanthan gum.
In a separate bowl, use an electric mixer to beat together the sugar, butter, oil, salt, baking powder and vanilla until smooth and fluffy. Scrape the bottom and sides of the bowl to incorporate any unmixed ingredients.
Beat in the eggs one at a time; the mixture should become light and fluffy. Scrape the bottom and sides of the bowl, add matcha powder and beat briefly.
Gently stir in the milk alternating with the flour mixture, one-third at a time, ending with the flour mixture. Scrape the bowl once more and gently beat for 1 minute.
Thoroughly grease a standard size Bundt pan. Scoop the batter into the prepared pan.
Bake for 50-60 minutes, until a cake tester comes out clean.
Remove the cake from the oven and cool in the pan for 15 minutes before turning it out onto a rack to cool completely.
To make the glaze place the chocolate and milk in a heatproof bowl over a saucepan of simmering water. Allow chocolate to melt, stirring regularly.
Remove the bowl from the heat and stir in icing sugar. Mix until glaze is smooth. Pour over Bundt cake allowing to drizzle down the sides.
Optional: Decorate with berries of your choice, shaved chocolate or sprinkle with a little extra matcha powder.