Fluffy cake with matcha tea and cranberries. Due to its unique greenish color, it is also suitable as an Easter treat.
recipe,photo-recipe,dried cranberries,Matcha tea,Bundt cakes,Easter recipes
No. of servings
dried cranberries 3.5 oz (100 g)
Wash and drain the cranberries.
Mix the flour with the baking powder.
egg white 8 pcs
Beat the egg whites until they are foamy.
... and add the flour.
Gently fold egg whites foam into the mixture.
Divide the dough into 2/3 and 1/3. Stir cranberries into grater part of it.
Matcha tea 2 tsp
Stir the tea into a smaller part.
Grease the mold with butter and sprinkle with flour. Pour the dough with cranberries and the dough with tea in it.
Using a wooden spooon, press the dough lightly, from top to bottom.
Bake for 40 minutes at 180 °C.
Whether the cake is ready, you can find out by inserting a wooden skewer into the cake. It can not be wet after being pulled out. Tip the cooled cake out and sprinkle with sifted powdered sugar.
Cut into portions.
|baking powder for gingerbread||0.75||oz||20||grams|