Our Best Matcha Pound Cake
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| Our best Matcha Pound Cake |
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| Matcha Pound Cake |
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| Matcha Pound Cake |
Ingredients
3 eggs
130g cake four
150g butter without salt
20g Matcha (we used Premium Matcha Eco)
145g sugar
5g honey
Mold size: 22cm x 9cm x 6cm
Steps
1. Leave all ingredients at room temperature for at least 5 hours.
2. Weigh ingredients.
3. Sift the cake flour and Matcha together.
4. Line the cake pan with parchment paper.
5. In a large bowl, put butter and honey. Cream together using an electric mixer, until light and fluffy.
6. Put eggs and sugar into another bowl and warm it in hot water. First start beating with a hand mixer.
7. When the sugar is melted and sufficiently foamed, remove it from the hot water. Switch to electric mixer and continue beating on medium speed.
8. It is OK if the dough becomes whitish and smooth.
9. Finally, swiftly beat on low speed to eliminate big bubbles.
10. Start preheating the oven.
11. Add Matcha and cake flour mixture to the dough and mix quickly with a spatula.
12. Add butter to the dough and mix by cutting with a spatula.
13. Put the dough into the pan and smooth the top so that the center is dented.
14. Spray water on the surface with a spray bottle.
15. Drop the pan from a height of 10cm three or four times.
16. Bake in the oven at 160 degrees for 45 minutes.
17. Insert a toothpick into the center and check if it comes out clean. If you want more brown color, bake 5 minutes more.
18. Remove from the oven and drop it again from a height of about 10 cm three or four times.
19. Allow to cool for about 15 minutes before inverting onto a plate.
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| Our best Matcha Pound Cake |
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