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 guampa, porongo 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.
Serves: 12 large pieces
Time: 2 hours
***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***
- Preheat the oven to 170C and grease and flour a bundt pan
- Combine the dry ingredients in a large bowl: flour, baking powder, salt and yerba mate.
- 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.
- Add the vanilla, juice of blood orange and eggs and stir to combine until mixture is homogenous.
- Alternately add the yoghurt and flour in batches and combine after each addition and mix until the dough is smooth.
- Fill the prepared bundt tin and bake for 60 to 90 minutes or until an inserted stick comes out clean.
- As the cake is baking, prepare the icing. Add the juice of blood orange to the icing sugar and mix well.
- 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.