Strawberry Matcha mini Bundt Cakes

Strawberry, Matcha and white chocolate is all you need to create magic in the form of mini Bundt Cakes. If you are looking for an easy recipe, but with an exotic touch and a different flavor, look no further. And of course, if you do not have a mini Bundt Cakes mold, you can do it in any other shape.

I think I’ve told you already that I detest any kind of tea, well not just tea, any herbal infusion in general, I can not stand them. I am 100% coffee lover and from there you can not take me out. Buuuuuut … I have discovered a way to have tea very at ease and is using it for baking.

As a proof the recipes that I have already published on the blog with tea: this Chai Latte Roll, the tea Roobios Donuts and the recipe of today, in which the protagonist Matcha tea. So I guess the taste of the tea does not dislike me, maybe the problem is the infusions themselves, the herbal scented water, well … I know, I’m a bit freaky in that aspect.

And of all the experiments of recipes with tea that I have done there is one that I love, that has an excellent flavor and that also gives a color to the extraordinary sweets. I suppose you can already imagine what I am talking about, the Matcha tea from today’s recipe. Its characteristic bitter taste combines so well with the sweet in general that the truth is that I love it, who would have guessed …

The first time I tried it was on some “sandwich” type cookies that my husband brought from Kyoto. They were strange green cookies with a very thin layer of white chocolate between them. I did not want to try them because they were made of tea, but in the end just for curiosity, I ate one. God what a treat !!!!!! The combination of Matcha and white chocolate is simply divine !! Then I realized that using tea for baking was promising and I started to see many recipes already online where it was used. So here is one of mine, obviously combined with Matcha’s best ally, white chocolate, and bathing a delicious strawberry cake, just sublime!

Print Recipe

Mini Bundt Cakes de Fresa y té Matcha

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Serves: 6 mini Bundts

Cooking Time: 50 min

Ingredients

• STRAWBERRY BISCUFF:
• 50 g strawberries (fresh or frozen)
• 100 g flour
• ½ teaspoon baking powder
• 1 pinch of salt
• 125 g sugar
• 50 ml sunflower oil
• 2 eggs (medium size)
• 2 Tbsp milk
• ½ tsp vanilla extract
• 1 drop of pink paste coloring (optional)
• WHITE CHOCOLATE MATCHA GANACHE:
• 100g white chocolate
• 50 ml whiping cream
• 1 tsp matcha tea powder

Instructions

1

Preheat the oven to 170ºC and grease the mini Bundt Cake pans with a brush and butter or using a special spray for this type of pans. If you do not have mini Bundts pans you can use a large one or any other, but keep in mind that the cooking time will obviously be longer the bigger the pan.

2

Clean and mash the strawberries with the blender until you have a fine purée. Reserve. In a bowl sieve the flour with yeast and salt.

3

In another bowl mix the sugar with the oil. Incorporate the eggs and beat until they are integrated. Also add the strawberry puree.

4

Pour in half the flour and blend lightly. Now incorporate milk and vanilla extract. Mix a little more and finish adding the rest of the flour and mixing until there are no lumps.

5

The dough will be a very pale pink, to make it more intense add a few drops of pink food coloring paste and mix until the color is uniform throughout the dough.

6

Distribute the dough evenly in the 6 mini pans filling only up to ¾ parts of their capacity. Bake at 170 ° C for about 25 minutes or until pinched with a toothpick in the center, it comes out dry. Remove from the oven and allow to warm for about 10 minutes. After about 10 minutes unmold the mini Bundts and let them cool completely on a grid.

7

To prepare the Matcha white chocolate ganaché, chop the white chocolate into small pieces and place it in a bowl. Heat the cream in a saucepan and when it is warm add Matcha teaspoon mixing well to dissolve.

8

When the cream comes to a boil remove the fire and pour immediately on the white chocolate. Leave to rest for at least 1 minute so that the chocolate gets a temperature. After one minute, start mixing from the center until the mixture emulsifies. Let the ganaché cool a little before using it to glaze the mini Bundts.

Notes

I have used frozen strawberries because here is not strawberry season yet. They are a very good option when it is not strawberry season as they will give better flavor to the cake than if you buy strawberries imported from distant countries or strawberries from the greenhouses that are normally not ripe when they are gathere and are not tasty at all.

Sweet Dreams,