Yerba Mate & Blood Orange Bundt Cake

If you’ve read The Great Steak Post (where I don’t only talk about steak), you’ll hear about Yerba Mate — the national drink of Argentina, Paraguay, Uruguay, and Southern Brazil. It is known to have antioxidant properties, is caffeinated and is consumed 6 to 1 over coffee.

When I was visiting Argentina, I would pass by dozens of passerby drinking yerba mate from the traditional gourd known as guampaporongo or mate in Spanish, through a metal straw called bombilla in Spanish. It is also not uncommon to see the guampa being shared amongst friends, with constant refilling from a thermos. The Yerba Mate ‘kit’ can be found in any traditional store, marketplace or souvenir shops.

I myself am a big fan of tea and for that reason, I love to find ways to use it in baking, marinades, smoothies and cocktails. I was lucky enough to come across Love Tea, a Maltese Tea company that stocks a wonderful variety of quality teas. I was super, SUPER excited to find their product Green Yerba Mate Matcha in powder form because I’ve only ever come across Yerba Mate as tea leaves.

I thought hard what it would pair well with.  Eventually, I settled on the idea that citrus flavours would balance the essence of yerba mate nicely, due to their acidic sweetness. As we can’t get enough of blood oranges at home, I thought that it would be a fine contender for my bundt cake.  And the good news is, I had leftover Green Yerba Mate Matcha for a cuppa or my morning smoothie.

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Serves:  12 large pieces

Time: 2 hours

Difficulty: Easy

***I N G R E D I E N T S***

For the Cake Mix

  • 400g flour
  • 3 tsp. baking powder
  • 1 tsp. salt
  • 3 tbsp. yerba mate powder
  • 100g coconut oil, softened
  • 170g butter, softened
  • 300g caster sugar
  • 2 tsp. vanilla extract or 1 vanilla bean, scraped
  • 4 eggs
  • 170g greek yoghurt
  • Juice of one small blood orange
  • a little butter and flour for the pan

For the Icing

  • 1 small blood orange, juiced
  • 200g icing sugar

***M E T H O D***

  1. Preheat the oven to 170C and grease and flour a bundt pan
  2. Combine the dry ingredients in a large bowl: flour, baking powder, salt and yerba mate.
  3. In another bowl, cream together the softened butter and the coconut oil with a mixer until well combined and then add the sugar and cream together, until the mixture is fluffy.
  4. Add the vanilla, juice of blood orange and eggs and stir to combine until mixture is homogenous.
  5. Alternately add the yoghurt and flour in batches and combine after each addition and mix until the dough is smooth.
  6. Fill the prepared bundt tin and bake for 60 to 90 minutes or until an inserted stick comes out clean.
  7. As the cake is baking, prepare the icing. Add the juice of blood orange to the icing sugar and mix well.
  8. Once the cake is baked, leave to cool for about half an hour before turning the cake out onto a plate and adding the icing.

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