Photo credits: Laura G. Diaz Bio-K+ is turning 30, and that calls for a big celebration! Three decades of success, wellness, innovation, and discovery! From a small Quebec-based team to a global leader in gut health, Bio-K+ has become a trusted name in probiotic research. Today, they continue their mission with passion, helping us prioritize our well-being. And what better way to celebrate than with a homemade dessert? Because, let’s be honest, no birthday is complete without cake! For this special occasion, I’m bringing you an irresistible, moist citrus vanilla cake topped with a matcha glaze enriched with the Original dairy drinkable probiotic. Fun fact: this very product launched the Bio-K+ journey back in 1996! So, grab your apron and get ready to celebrate 30 years of history and wellness with a delicious treat! YIELD: 6 TO 8 SERVINGS Prep time: 20 minutes Cook time: 50 minutes INGREDIENTS Dry ingredients 2 cups unbleached all-purpose flour 1 tbsp baking powder ¼ tsp salt ½ cup brown sugar Wet ingredients ½ cup sour cream (14% M.F.) ½ cup milk ½ cup extra virgin olive oil 3 eggs 1 tsp orange zest ½ tsp lemon zest 2 ½ tsp vanilla extract Glaze 1 bottle Original dairy drinkable probiotic - unsweetened 1 tsp matcha 250 g (8 oz) cream cheese 1 cup powdered sugar 1 generous pinch of salt 4 to 6 tsp milk (see step #1 of glaze preparation) Topping Coarsely chopped raw pistachios (to taste) CAKE PREPARATION 1. Preheat the oven to 350 °F (180 °C) and place the rack in the center. 2. Grease and flour a 9.5-inch Bundt cake pan. 3. In a large bowl, mix all the dry ingredients except for the brown sugar. Set aside. 4. In a medium bowl, whisk together the wet ingredients and brown sugar until smooth. 5. Using a spatula, gently incorporate the wet mixture into the dry ingredients until well combined. 6. Pour the batter evenly into the prepared Bundt pan. Bake for 50 minutes, or until a knife inserted in the center comes out clean. Let the cake cool for 10 to 15 minutes before removing it from the pan. GLAZE PREPARATION 1. In a medium bowl, add the probiotic drink. Sift the matcha over it to prevent clumps, then mix well with a spatula. Add the cream cheese, powdered sugar, and salt, and beat on medium speed until completely smooth. Gradually add 4 to 6 tsp of milk to achieve a smoother consistency. 2. Spread the glaze over the cake, sprinkle with pistachios, and enjoy!
