Description
Delicate bundt cakes flavored with earthy matcha and nutty black sesame, topped with a smooth matcha glaze for a unique and elegant dessert.
Ingredients
Units
Scale
- 2 cups all-purpose flour
- 1 tablespoon matcha powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup black sesame seeds, toasted and ground
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- For the glaze: 1 cup powdered sugar
- 1 tablespoon matcha powder
- 2–3 tablespoons milk or cream
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- In a bowl, whisk together flour, matcha powder, baking powder, baking soda, salt, and ground black sesame seeds.
- In a separate large bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time to the butter mixture, beating well after each addition. Stir in vanilla extract.
- Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared bundt pan and smooth the top.
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, matcha powder, and enough milk or cream to reach a pourable consistency.
- Drizzle the glaze over the cooled cake and let it set before serving.
Notes
- Toast sesame seeds before grinding to enhance flavor.
- Use high-quality matcha powder for the best taste and color.
- Adjust milk quantity in the glaze to get desired thickness.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
