I absolutely love matcha in sweets: cookie, cake, icecream, milkshake… I therefore experimented with a matcha pound cake recipe. Here is the current version:
- 90 g butter (room temperature, should be soft enough to mix)
- 90 g sugar
- 2 eggs
- 125 g flour
- 3/4 tsp backing powder
- 40 g almonds (powder)
- 2-4 tbls matcha powder
- 50 ml milk (f.ex. matcha flavoured soy milk)
This recipe is for a small cake mold of approximately 19 x 8 x 6 (length, width, height). It fits into one of those small microwave ovens which are often used in Japan. For a larger care, double the ingredients. Then the dough should fit in a “traditional” European or American sized pound cake mold.
- First, prepare the ingredients: Put butter and sugar in a bowl, weight the amount of flour and almonds in separate bowls. Add the backing powder into the bowl of flour.
- Heat the milk without bringing to boil, add the matcha powder and mix well. I use lots (!) of matcha, at least 3 tbsp. It also depends on how good the quality of the matcha is and how much matcha taste you want to have.So maybe you want to add less.
- Butter the cake mold.
- Preheat the oven to ~180 degrees Celsius.
- Mix the butter and sugar with the mixer until getting a creamy consistency.
- Add the eggs one by one and mix well (mixer).
- Add the almonds and mix well (mixer)
- Add the matcha-milk and mix well (mixer)
- Finally, incorcoporate the flour with the mixer.
- Put the dough into the mold and bake for approximately 30-40 min (small mold)
This gives a moist (but not not juicy) cake: しっとり (^_^)v