Matcha Pound Cake
Matcha Pound Cake

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, matcha pound cake. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Matcha Pound Cake is one of the most favored of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Matcha Pound Cake is something that I have loved my whole life.

To begin with this recipe, we have to prepare a few components. You can cook matcha pound cake using 8 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Matcha Pound Cake:
  1. Take 1/8 slice, about 218 kcal About 1745 kcal for the whole cake
  2. Get 110 grams ◆ Cake flour
  3. Get 10 grams ◆ Matcha
  4. Make ready 1/2 tsp ◆ Baking powder
  5. Get 100 grams Butter (unsalted)
  6. Make ready 100 grams Sugar
  7. Prepare 2 Eggs
  8. Get 1 Ama-natto
Steps to make Matcha Pound Cake:
  1. (Preparation) Bring the butter and eggs to room temperature. Sift the ◆ ingredients together. Pre-heat the oven to 340°F/170°C.
  2. In a bowl, whisk the butter and sugar until white, fluffy, and airy.
  3. Add the beaten eggs to the butter-sugar mixture in about 8 batches, mixing well between each addition. If you add it all at once it won't come together well and may separate.
  4. Add the sifted ◆ ingredients in about 2 batches, folding in with a rubber spatula each time until it's well incorporated.
  5. If you are putting in additions like ama-natto or boiled adzuki beans, add at this stage. I used 100 g of ama-natto.
  6. Line a pound cake mold with parchment paper. Add the batter and smooth out the surface. Drop the mold on the table several time to eliminate air bubbles.
  7. Bake for 40 to 45 minutes in a preheated oven. (If you make a slit in the top about 10 to 15 minutes into the baking time, it will split evenly.)
  8. If a bamboo skewer stuck in the middle comes out clean, the cake is done. Take it out of the mold and cool on a rack. When it has cooled down, wrap the cake in plastic wrap.
  9. The cake becomes moist and even better the next day onward. Store the cake at room temperature, and in the refrigerator during the summer. To freeze, cut into slices and wrap each slice in plastic wrap, then store in a bag.
  10. (Note 1) During the winter, if the butter remains hard and difficult to mix, you briefly microwave it to soften. Make sure it doesn't melt completely.
  11. (Note 2) If it looks like the surface is browning too fast while baking, cover with aluminum foil.

So that is going to wrap it up for this special food matcha pound cake recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!