Hello, I’m Joana. Today, we’re going to prepare matcha pound cake recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Matcha Pound Cake Recipe
Matcha Pound Cake is one of the most popular of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Matcha Pound Cake is something which I’ve loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can have matcha pound cake using 11 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Matcha Pound Cake:
- Prepare 120 g (4.2 oz) unsalted butter, room temperature
- Make ready 95 g (3.4 oz, 10.5 Tbsp) powdered sugar, or 8 Tbsp glanulated sugar
- Make ready 2 eggs, 100g (3.5 oz), room temperature
- Prepare 85 g (3 oz, 7/10 us cup) cake flour
- Prepare 10 g (5 tsp) matcha powder
- Take 3 g (3/4 tsp) baking powder
- Make ready 15 g (0.5 oz, 2.5 Tbsp) almond flour
- Prepare Syrup
- Make ready 1 Tbsp granulated sugar
- Make ready 1.5 Tbsp hot water
- Prepare 1 Tbsp
Steps to make Matcha Pound Cake:
- ★Recipe video★ (my You Tube channel)→https://youtu.be/prj4vszYmd4
- Grease the pan with butter. Sprinkle bread flour onto the pan. Tap it with your hand to remove excess flour. Let it sit in a fridge. Soften it at room temperature beforehand. Prepare room-temperature eggs.
- Put matcha powder into a bowl while sifting with a tea strainer. Add cake flour and baking powder to the matcha powder. Stir it until evenly, and sift it; set aside. Preheat an oven to 190℃ / 374°F.
- Cream the butter until smooth. Add powdered sugar in 3 parts. (If the powdered sugar form lumps, you should sift it before adding.) Mix well each time. You can replace it with granulated sugar.
- Mix it with a hand mixer on low speed until white and fluffy (for 4 mins). Use a spatula to transfer the edge butter into the center and mix evenly. If you use a whisk, mix it 7-8 mins.
- Beat egg lightly until watery. You should warm the egg in hot water to 35℃ / 95 F if your room is cold. Add it to the butter in 4-5 parts. Mix thoroughly after each addition until creamy. I use a whisk to mix, but it’s okay to use a hand mixer (low speed). I think using a whipper will emulsify more than using a mixer.
- Sift almond flour over the batter. Mix well with a spatula until smooth. It’s okay to put it in without sifting. If you do so, please mix while crushing the lumps.
- Add dry ingredients while sifting again to prevent matcha lumps from forming. Fold it until powderiness disappears. Please scrape the edge flour off, and fold it into the batter.
- Put the batter into the pan without gaps, as possible. Flatten roughly, and give light shocks to remove gaps. Draw a line with butter. (omittable) If you draw a butter-line on the center, the cake will crack and be baked well. Bake it at 170℃ / 338 F for 30 mins, 160℃ / 320 F for 10 mins.
- Drop the pan to prevent the cake from shrinking. Let it cool for around 20 mins, and remove the cake while it’s warm.
- Make syrup. Mix granulated sugar and hot water, stir well to melt the sugar thoroughly. Add and mix roughly.
- Brush all sides with syrup (twice on each side). Double-wrap it with plastic wrap. Let it sit overnight at room temperature. (You should let it sit for at least 3 hours.) Done!
So that is going to wrap it up for this exceptional dish matcha pound cake recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
