Matcha Marble Pound Cake

As i had a lot of matcha powder for baking and cooking leftover i decided to finally do something about it.

Recipe from https://www.justonecookbook.com/matcha-marble-pound-cake/

Prep Time 30 mins 

Cook Time 1 hr 

Cool Time 30 mins 

Total Time 1 hr 30 mins 

Ingredients:

  • 160 g unsalted butter (1 ½ stick) (at room temperature)

  • 160 g sugar (¾ cup)

  • 4 large eggs (at room temperature)

  • 60 ml milk (¼ cup) (at room temperature)

  • 20g matcha (green tea powder) (1 Tbsp matcha is 6 g. You will need 3 Tbsp.)

  • 200g cake flour or any gluten free alternative (1 ½ cup)

  • 1 tsp baking powder

  • ¼ tsp kosher/sea salt (use half for table salt)

Method:

  1. Center a rack in the oven and preheat the oven to 350 ºF (180 ºC). grease the pan (9"x 5" top/8"x4" bottom) with some butter Then place the parchment paper inside the pan (paper will stick to the butter)

  2. Put the softened butter in a large bowl and beat it until it is light and fluffy and lots of little tails foam around the beaters, about 1-2 minutes. Add the sugar to the whipped butter and beat thoroughly, about 5 minutes. The mixture should be creamy but grainy.

  3. Crack the eggs in a small bowl and whisk well. add eggs in a very small amount (1 Tbsp) of the whisked egg in the mixture and beat well after each addition. In a fine-mesh strainer/sifter, add 200 g (1 ½ cup) cake flour, 1 tsp baking powder, and ¼ tsp salt in a fine-mesh strainer and sift a third of it over the egg mixture. Switch to a silicone spatula (or with mixer on the lowest speed), and mix by hand so you can scrape to the bottom of the bowl to get any little pockets of flour. Now add another third of the dry ingredients and mix. Stir in the last third addition. Mix only until the batter is smooth.

  4. Heat 60 ml (¼ cup) milk in a microwave or saucepan until warm (roughly body temperature) and add to 20 g (3 Tbsp) matcha in the bowl. Whisk well till combined. Do not overmix.

  5. Add 6-8 dollops of match batter into the original batter. Then fold the entire batter from the bottom of the bowl THREE (3) times. Pour the batter into the pan without mixing the batter, keeping the swirl effect. Tap the cake pan on the countertop once to release the trapped air. Using the offset spatula, smooth out the surface without mixing too much.

  6. Put the cake pan in the oven and lower the oven temperature to 340 ºF (170 ºC) oven for 50 to 60 minutes. After 15 minutes, open the oven and quickly score the top of the cake with a sharp knife. Continue to bake. The cake is done when a wooden skewer inserted in the center of the cake comes out clean.

  7. Remove from the oven and allow the cake to rest in the pan for 15 minutes on a wire rack before taking the cake out of the pan to cool completely.

So delicious and so easy to make. i was a bit skeptical as matcha can be quite bitter and with the big swirls i though it might be a bit overpowering but with the combination of the yellow cake and sugar the flavors all balanced each other out. the top of my cake turned more brown instead of staying green, i am not sure if it is because it was too cooked on top or the matcha powdered i used. but the middle of the cake had some nice green SWIRLS but next time i will try to mix it around a bit more, i was afraid to overmix it based on the above recipe. i had used gluten free flour, almond milk and margarine for a gluten free and lactose free alternative but next time i will see if i can SUBSTITUTE the eggs using flaxseed to see if it will still work as a vegan option. but i will definitely be making this again soon as i still have a lot of leftover baking and cooking matcha powder.

baking, dessert, japanese, lactose free, gluten freeJackie Wongmatcha, marble, pound cake, cakeComment