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.

  1. 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.
  2. 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.
  3. Butter the cake mold.
  4. Preheat the oven to ~180 degrees Celsius.
  5. Mix the butter and sugar with the mixer until getting a creamy consistency.
  6. Add the eggs one by one and mix well (mixer).
  7. Add the almonds and mix well (mixer)
  8. Add the matcha-milk and mix well (mixer)
  9. Finally, incorcoporate the flour with the mixer.
  10. 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

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