Hello, I’m Laura. Today, I will show you a way to prepare marbled matcha pound cake recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Marbled Matcha Pound Cake Recipe
Marbled Matcha Pound Cake is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Marbled Matcha Pound Cake is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we must prepare a few components. You can cook marbled matcha pound cake using 9 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Marbled Matcha Pound Cake:
- Prepare 120 grams Cake flour
- Get 20 grams Almond flour
- Prepare 2 grams Baking powder
- Prepare 100 grams Butter
- Take 40 grams Sour cream
- Take 120 grams Granulated sugar
- Get 2 large eggs
- Make ready 4 grams Matcha
- Prepare 10 grams Heavy cream
Steps to make Marbled Matcha Pound Cake:
- Sift the cake flour, almond flour, and baking powder together. Preheat the oven to 340°F/170°C.
- Add butter, sour cream, and granulated sugar to a bowl and whisk until it turns into a white cream.
- Divide the beaten egg into three batches and add gradually to Step 2 (alternatively, add eggs one at a time).
- Sift the dry ingredients into Step 3. Then, mix lightly using a cutting motion.
- Pour 100 g of batter into another bowl and mix in matcha and heavy cream.
- Now pour half of the plain batter into a mold and then half of the matcha batter onto it. Stir lightly for a marbled effect.
- Pour the rest of the plain batter on Step 6 then the rest of the matcha batter, mixing lightly again. Now, using a bamboo stick, run lightly over the surface in a swirling motion.
- Bake in a preheated 340°F/170°C oven for about 40 minutes. (If you cut a line in the middle of the surface, it creates a nice crack) Cover with aluminium foil for the last 10 minutes.
- Let the cake cool for a while in the mold, then turn it out. Wrap with aluminium foil and cover with plastic wrap. Let it rest for 1 day.
- Enjoy.
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