Recipes
Diana Yen’s Matcha Wreath Cake
Makes 1 10-inch bundt cake
This festive gluten-free cake is swirled with earthy matcha, drizzled with coconut icing, and decorated with dehydrated fruit. If you’d like to make your own dried fruit start two days ahead, otherwise store-bought dried fruit works great!
ingredients
For the Dried Fruit
- ½ cup fresh lemon juice
- Mixed fruits for drying (such as oranges, persimmons, apples, pears, strawberries, berries)
For the Cake
- 2¼ sticks Kerrygold Unsalted Pure Irish Butter, plus more for greasing, room temperature
- ½ cup plain yogurt
- 1 teaspoon salt
- 1¼ cups organic cane sugar
- 1½ teaspoons baking powder
- 1 tablespoon vanilla extract
- 1½ teaspoons almond extract
- 7 large eggs, room temperature
- ⅓ cup milk (or plant milk)
- 2¾ cups, plus 1 tablespoon gluten-free cup for cup flour, plus more for dusting pan
- 2 tablespoons matcha powder
- Bay leaves, rosemary, or eucalyptus, for decorating
For the icing
- ½ cups powdered sugar
- 2 teaspoons lemon juice
- 2 tablespoons milk (or plant milk), plus more for thinning
- Pinch of salt
Method
- To make the dried fruit: In a medium bowl, combine lemon juice with 2 cups water. Slice the fruit into desired thickness. Berries and smaller fruit can be left whole. Soak fruit in lemon water for 2 to 3 minutes to keep from browning (can skip citrus and berries). Remove and drain. If using a dehydrator, spread on onto layers and dry according to manufacturer instructions.
- Alternatively, preheat oven to 170°F. Arrange slices of fruit in a single layer on parchment lined baking sheets, making sure fruit slices aren’t overlapping. Prop open oven door slightly during drying and toss fruit around every 30 minutes, for around 4 to 8 hours in total. Remove trays and let stand overnight before storing in containers.
- To make the cake: Preheat the oven to 350°F. Lightly grease and flour 10-inch bundt cake pan.
- In the bowl of an electric mixer on medium-low speed, whisk together butter, yogurt, salt, sugar, baking powder, vanilla extract, and almond extract until well combined.
- Add the eggs one at a time; the mixture may look slightly grainy. Add milk and beat for 2 minutes until well combined.
- Add the flour gradually, with the mixer set at low speed. Mix just until combined. Pour half the batter into a medium bowl and set aside. Add the matcha to the batter in the mixer and beat until combined.
- Add the batters in alternating scoops into the pan. Swirl batter with a skewer in a figure 8 motion to create a pattern. Set the pan on a baking sheet and bake the cake for 60 to 70 minutes, or until a toothpick inserted comes out clean. Set cake aside to cool for 10 minutes. Trim off any uneven cake with a small knife (it tends to rise a little higher in the center), then invert onto a rack and tap pan gently until cake releases.
- To make the icing: Whisk together the powdered sugar, milk, lemon juice, and pinch of salt until a thick, but pourable glaze develops. Add more milk to loosen if needed. Drizzle cake with icing, top with dried fruit and herbs.
- Cook’s Note: Vegans can substitute in coconut yogurt for plain yogurt, coconut oil instead of butter, and 1 cup aquafaba instead of eggs.
Divider
Don’t miss Diana’s Book!
GET YOUR COPY
If you order from our website, please note, some of the items we link to may earn us a small commission.
