I love using color to brighten up my baked goods, but sometimes the idea of adding drop after drop of artificial food dye makes me cringe. So with St. Patrick's Day coming up, the hunt was on to find a natural coloring agent to turn my baked goods a lovely shade of green.
Historically used in Japanese tea ceremonies, matcha is finely milled green tea powder that today finds its way into mochi, soba noodles, ice cream, candy, and pastries to impart a light tea flavor and intense green hue. Although it's not a traditional Irish flavor, I thought I'd test the luck of the, well, Japanese and add it to my Springtime Bundt cake.
Taking the Asian influence a step further, I substituted mochi rice flour for the regular all-purpose flour, which made it denser than the fluffy Bundt cake of yore but a little chewy and texturally interesting. A layer of chocolate gives your palate more to mull over while you chew.
Ready for this different take on a Springtime cake? Just keep reading!
Adapted from justJENN Recipes Ingredients 1 box (1 pound) mochiko (sweet rice flour) Directions Makes one 10- to 12-inch Bundt cake (depending on your pan).
Chocolate-Matcha Mochi Bundt Cake
2 teaspoons baking powder
1/2 teaspoon salt
2 sticks (1 cup) butter, melted, plus more for greasing the pan
2 cups sugar
1 can (12-ounce) evaporated milk
1 1/2 teaspoons vanilla extract
2 tablespoons Dutch process cocoa powder
3 tablespoons matcha green tea powder
1/4 cup mini chocolate chips
Confectioners' sugar, for serving
Adapted from justJENN Recipes
1 box (1 pound) mochiko (sweet rice flour)
Makes one 10- to 12-inch Bundt cake (depending on your pan).