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Matcha Pound Cake Recipe

Matcha Pound Cake Recipe
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Serving : 6
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Prepare the ingredients before making Matcha Pound Cake in your home. Then, follow these steps below to serve Matcha Pound Cake for your family or friends.

Ingredients: Matcha Pound Cake

  • 1/8 slice, about 218 kcal About 1745 kcal for the whole cake
  • 110 grams ◆ Cake flour
  • 10 grams ◆ Matcha
  • 1/2 tsp ◆ Baking powder
  • 100 grams Butter (unsalted)
  • 100 grams Sugar
  • 2 Eggs
  • 1 Ama-natto

How to Make Matcha Pound Cake

If you have prepared the ingredients needed, now time to start cooking. There are 11 steps you must follow to make Matcha Pound Cake in your home by yourself.

    Step 1
  • (Preparation) Bring the butter and eggs to room temperature. Sift the ◆ ingredients together. Pre-heat the oven to 340°F/170°C.
  • Step 2
  • In a bowl, whisk the butter and sugar until white, fluffy, and airy.
  • Step 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.
  • Step 4
  • Add the sifted ◆ ingredients in about 2 batches, folding in with a rubber spatula each time until it's well incorporated.
  • Step 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.
  • Step 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.
  • Step 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.)
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 11
  • (Note 2) If it looks like the surface is browning too fast while baking, cover with aluminum foil.
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