Matcha Marble Gugelhupf

Matcha has been gaining popularity worldwide thanks to its health benefits and unique earthy flavour, which works really well in baked goods. Tender, moist, full of flavours and with bold green tea swirls, this buttery marble gugelhupf cake is great to accompany an afternoon tea and perfect for anyone who enjoys matcha. The cake is drizzled with white chocolate glaze and sprinkled with some rose petals, but it's optional. You can bake this in a loaf or springform pan.
I would also like to take this opportunity to wish you all a Wonderful Holiday! May it be filled with lots of love and laughter, delicious food, and much joy.

300 g Refined spelt flour
1 tsp Baking powder
1/4 tsp Baking soda
200 g Butter, softened plus extra to coat the baking pan
125 g Raw sugar (or up to 250 g if you want a sweeter cake)
1/4 tsp Salt
5 Small eggs
200 g Crème fraîche
3 tbsp Whole milk
2 tsp Vanilla paste
15 g Matcha green tea powder
Icing sugar, for garnishing, optional
150 g White chocolate, for garnishing, optional
Rose petals, for garnishing, optional

Preheat the oven to 180C/350F. Grease a 24cm bundt pan well and dust with flour, shaking out the excess. Sift together the spelt flour, baking powder and baking soda.
Beat butter, sugar and salt in a medium bowl with an electric mixer until pale and fluffy. Beat in eggs, one at a time, until just combined after each addition. Beat in crème fraîche until just combined.
Place half of the batter into a separate bowl. Add milk and vanilla in one bowl and mix well. Add matcha to another half, and mix well.
Drop alternate spoonfuls of mixtures into the pan and swirl gently with a fork to create a marble effect.
Bake cake in the middle of hot oven for about 50 minutes or until a skewer inserted into the centre comes out clean. Leave in pan for 5 minutes before turning onto a wire rack cool.
Dust the cake simply with powdered sugar or glaze with melted white chocolate and sprinkle with rose petals if desired.

Matcha Marble Gugelhupf

Matcha Marble Gugelhupf

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