Green tea matcha bundt cake with red bean paste and whipped cream ice cream.
Because of the Kids Baking Championship’s Lava Cake episode, we’re baking a lot of bundt cakes at the moment. Last recipe yielded too much batter for my 6 mini bundt cake pan, so I reduced the recipe by 50%. This resulted in too small bundt cakes, more like donuts. The side benefit is that it’s a healthier serving size.
Ingredients
125 g all purpose flour
100 g sugar
3 g salt
4 g baking soda
8 g matcha powder
113 g butter, melted and cooled to room temperature
118 g of water
1 large egg
70 g sour cream
Recipe
- Preheat oven to 350 degrees F, oil pan (next time oil and flour)
- Mix all the ingredients
- Pour into pan
- Bake for approx. 20 minutes, check 2 minutes prior with toothpick.
- Cool completely on wire rack, invert.
Hmmm … a little too little batter. These are going to be mini-mini bundt cakes …
Baked at 350 degrees F for 20 minutes.
Allowed to completely cool, but these bundts got a little stuck to the pan. Will try to oil and flour the pan instead of oil spray only.
