TRADITIONAL JAPANESE RECIPE: This Matcha Marble Pound Cake Recipe ( 抹茶マーブルパウンドケーキ ) is gonna be both easy and expensive to put together, sorry. Matcha is quite costly.
In Japan Matcha Marble Pound Cake is quite common. It can be found in all supermarkets and convenient stores throughout the year.
It's buttery tender with a unique and delicate Green Tea flavour, yet nothing like Green Tea. Match comes from the same leaves used in Green Tea but it's made of top quality leaves gently protected from the sunlight before picking, erasing that classic green tea bitter taste.
There are various grades of Matcha: culinary-grade and ceremonial-grade. For desserts and baking, you can use the culinary-grade but the best color of green is the ceremonial-grade.
Skill Level:  |
Time: 90 Minutes |
Price:  |
Makes: 1 Cake |
Ingredients:
| Conversions |
Directions:
01 - Preheat the oven to 170C / 340F and place a rach in the centre.
02 - Grease your pan (22x12cm top 20x10cm / 9x5in top 8x4in bottom ) with Butter and place the parchment paper inside the pan letting the paper stick to the Butter. Set aside.
03 - In a large bowl, using an electric mixer, beat the softened Butter for about 3 minutes or until it is light and fluffy.
04 - Add the Sugar to the whipped Butter and beat for another 5 minutes or until creamy but grainy.
05 - Crack the Eggs in a clean small bowl and whisk well.
06 - Slowly pour the beaten Eggs into the Butter Mixture and beat well.
07 - Now it's time to add the dry Ingredients: using a fine strainer or sifter, add Cake Flour, Baking Powder, and Salt over the Egg-Butter Mixture. Add these Ingredients little by little. You can use a silicone spatula or the electric mixer set to low speed. Mix everything untill well combines. Set aside.
08 - Slightly warm up the Milk.
09 - Place the Matcha in a small bowl.
10 - Combine Milk and Matcha and whisk well till you've obtained a smooth lump-free Matcha cream.
11 - Take one third of the Batter prepared in STEP 07 and add it to the bowl containing Matcha.
12 - Fold in well until you have a smooth and homogenous green Batter.
13 - Marble Effect: to obtain the right effect, add 6 or 8 dollops of green Batter into the yellow Batter and fold only 3 times. Or, pour both Batters in the Pan and mix with a chopstick or fork.
14 - Tap the Cake pan on the countertop to release the trapped air.
15 - Smooth out the surface of the Batter with the spatula.
16 - Bake the Cake for 50 to 60 minutes.
17 - After 15 minutes, open the oven and quickly cut the top of the cake with a sharp knife and continue to bake.
18 - If a knife of wooden skewer inserted in the center of the cake comes out clean the Cake is read and you can remove it from the oven.
19 - Allow the cake to cool in the pan for 15 minutes and them move it to a wire rack to cool completely.
Notes:
- Make sure the butter, eggs, and milk are all at room temperature.
- STEP 17: Crack the top of the Cake as the Pound Cake is denser the most Cakes. By cutting the top the Cake will expand a bit more throught the cut, giving the Cake a more rustic appearance.
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| Written by: Uncut Recipes | Disclaimer |
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Mary
February 13, 2020 My daughter loves matcha. I made it for her and she loved it. I have friends coming over so I'll make it again. I love this pound cake. |
Vivian
February 09, 2020 Wonderful cake. I baked it today. Love the matcha flavour it was a first for me but not the last. this is a keeper. |
Elizabeth
February 07, 2020 This is going to be fun to make. thanks |
Gisella
February 02, 2020 I cut the cake but it was still very dense. Is this ok? It was delicious but I never had a pound cake before it was my first time. I also had problems making the swirls I need to practice. Taste was perfect, very delicious. Thank you. |
February 20, 2020
Thank you for this wonderful recipe. I don't eat regular milk so instead I used rice milk and it turned out delicious. Great recipe.