Matcha & Mandarin Bundt Cake
This Matcha & Mandarin cake was fantastic, I loved it still slightly warm from the oven with the icing still runny (actually I couldn't wait for it to cool down it smelt so good). This recipe is a conversion of a wheat based recipe that appeared in the August 2016 Bake the Issue edition of Taste magazine.
Ingredients
Cake
340 g Bakers' Magic Gluten free flour
1 tsp Baking powder
1 tsp Bicarb of soda
1 tbs Fresh ginger
1 tsp Vanilla bean paste
300 g Butter (room temperature)
270 g Caster sugar
3 Eggs
Zest from 3 mandarins
75 g Mandarin juice + extra 20 g
55 g Almond meal
275 g Buttermilk
2.5 tsp Matcha powder (~6 g)
Matcha powder - I bought my Green tea matcha powder at a health food store ($24 for 70 g). The original recipe used 5 tsp of matcha powder (~12 g), this amount made the dough very stiff & it was hard to get a good swirling pattern.
Mandarin Icing
115 g Icing sugar
25 g Mandarin juice
Zest of mandarin
Sugared Mandarin zest
50 g Caster sugar
125 g Water
Long pieces of mandarin zest
extra caster sugar
Mandarins - You will need a minimum of 3 juicy mandarins. I used Alfouris as their zest colour was a really deep orange.
Method
Preheat oven to 160 C (fan forced).
Grease a 26 cm non-stick bundt pan or use a cake ring tin if you don't have a bundt pan.
Combine together the Bakers' Magic Gluten free flour, baking powder, bicarb of soda & almond meal (flour mix).
Using a stand mixer or hand held electric beaters cream the butter, sugar, zest, ginger & vanilla.
Add in one egg & beat until combined. Repeat with the remaining eggs.
Add in the flour mix & gently combine.
Mix in 1/2 the mandarin juice & 1/2 the buttermilk until combined.
Add in the remaining buttermilk & juice. I usually fold in the last of the liquid ingredients.
Put 550 g of dough into another mixing bowl. Add in the matcha powder & 20 g of mandarin juice & stir to combine.
Place spoonfuls of the two cake batters randomly into the bundt pan. Use a blunt knife to create a swirled effect.
Put the bundt pan in the oven & bake for ~45 - 50 mins. The length of time will depend on your oven, if in doubt insert a skewer into the centre of the cake if it comes out clean the cake is ready.
Bring the pan out of the oven & allow to cool for ~5 mins before turning the cake out on to a cooling rack. Allow to cool considerably before putting on the icing.
Icing - mix together the sugar, zest & juice until it has a uniform consistency, allow it to sit for ~10 mins to thicken slightly. Drizzle the icing over the cake. Top with sugared mandarin zest.
Sugared mandarin zest - Combine the sugar with the water in a small saucepan over low heat. Cut long thin strips of mandarin zest & place them in the sugar water. Simmer the zest for ~20 mins. Transfer to some baking paper & when cool toss in caster sugar.
Simply enjoy!