Number of steps: 8 Time taken: Mixing ingredients for 10-15 min, in oven for 40-45 min Approx. 200kcal/piece if cut the cake into 8 pieces.
About This Dish: 2 out of 3 of the matcha recipe series! This cake is moist and rich with great flavour matcha. After baking, put it in the fridge overnight and you'll get delicious pound cake next morning. Of course, for those of you who can't wait, it'll still be delicious warm. Add a bit of whipped cream or matcha ice cream! Yum! I left a bunch in the fridge for evening snacks.
What You Need: (1 18cm/7 inch pound cake)
110g of all-purpose flour (a little less than 1 cup)
5-10g of matcha powder (I put 2 tsp)
1/2 tsp of baking powder
100g room temperature unsalted butter (6 tbsp and 2 tsp)
100g white sugar
2 room temperature eggs
You could add bits of Japanese black soy beans into the mixture. Be creative!
Put butter into microwave for 5 second intervals until room temperature and egg under water until room temperature if you're just taking both items out of the fridge.
If the cake is getting a little burnt and on the outside while it is in the oven, cover it up with aluminum!
1. Mix the butter a little, then add sugar little by little into the mixture and mix until it gets white, soft and airy. Mix it like you are putting air into it! Preheat oven to 170C (340F).
2. I used brown sugar but if you used white sugar it should look white and fluffy. This should take a good couple of minutes; especially if you do it manually like me!
3. Mix the egg in a different bowl.
4. Add the egg mixture into the butter/sugar mixture little by little (maybe 8 times?). Don't put the egg all at once or the mixture will get divided.
5. Sift the flour, matcha powder and baking powder.
6. Mix the sifted flour, matcha powder and baking powder into the other mix little by little. Maybe 2-3 separate times. Once properly mixed, you could add your extra soy beans or creativeness here :)
7. Place an oven sheet on the baking plate and pour in the mixture. Drop the container onto the countertop a couple times to get rid of air bubbles hiding inside. Place into the oven (170C/340F) for 40-45min!
Extra step: Put a cut into the center of the loaf after 10-15 min of it being in the oven. This way it'll look like a legitimate pound cake! Personal preference.
8. Place a wooden stick into the cake after 40-45 min. If none of the mixture sticks onto the stick, your cake is done! Cool the cake down outside. I like eating my pound cake the next day because the flavour settles and it gets more moist! You can leave it out to store if it's not summer; I like putting mine in the fridge! If you decide to freeze it, wrap each piece with plastic wrap and put it in a bag.