Matcha Pound Cake

Matcha-flavoured cake is so popular in Japan, so I decided to make a recipe using matcha. After a trial and error, I have nailed it! This cake is so moist because it has almond flour in it and not too bitter because I found the best ratio of matcha powder to the other ingredients to make the cake flavourful enough but not too grassy.

What is Matcha?

Matcha is a type of Japanese green tea but takes more process to make thus it is usually more expensive than ordinary green tea leaves. To make matcha, tea leaves have to be covered so as not to be exposed to sunshine for a while, this is because sunshine makes tea taste bitter and less flavourful. After that, they are picked manually and dried in a machine before being ground in a mill. However, there are lots of low quality of them that are on the market in the world, because of the increasing popularity of matcha. When you purchase matcha, please try to find a Japanese one.

Health Benefits of Matcha

As you may have known, matcha has so many benefits for your health because you can intake all the vitamins and antioxidants the leaves have which can not be achieved by drinking green tea. Here are some proven benefits of matcha.

Good for your skin – Matcha is high in vitamins C and E which can prevent from having skin stains.

May help weight loss – Catechin, a type of antioxidant, can help your fat burn quickly.

May improve your gut health – Matcha is high in fibre!

Ingredients You Will Need

Plain flour – You can use cake flour if you want your cake lighter, but I find it a bit drier than the one made with plain flour.

Almond flour – Almond flour (ground almond) gives your cake a moist texture. You can make the cake without it. Just use 100g of plain flour.

Sugar – Standard granulated sugar is fine. If you don’t care about the cake being a little brown, you can use brown sugar.

Salt – A pinch of salt makes all the difference in your baked goods. Use sea salt, not table salt because table salt is just sodium.

Eggs – Use free-range eggs, or you can use an egg replacer if you are a vegan.

Butter – Flavourless oil or vegan butter works perfectly as well. If you use oil, add 75g of it to the cake batter instead of butter.

Matcha powder – Make sure to use matcha powder that is produced in Japan because it is the best in quality.

Step-by-Step Guide

1 Preheat oven to 180C/356F and line a loaf tin with parchment paper. In a large bowl, beat butter (or oil) and sugar with a whisk or a wooden spoon, then add matcha powder to the mixture and continue whisking. Add eggs one by one mixing well after each addition to emulsify the butter and egg mixture.

2 Sieve flour, salt, and baking powder into the bowl and stir until combined then add almond flour and mix until well combined.

3 Pour the batter into the prepared loaf tin and smooth the top with a spoon or a palette knife. Bake until a skewer inserted into the centre of the cake comes out clean( about 35~40min). Let it cool for about 5 minutes then turn it out of theWrap it with clingfilm to prevent it from drying. The cake is best the next day because it will become moist.

Q & A

How long does the cake last?

The cake will last at least 3 days at room temperature. Wrap it tightly with clingfilm to keep it moist.

Can I freeze the cake?

Yes, you can freeze it perfectly for up to 1 month. Wrap it tightly with clingfilm and put it in a freezer bag and seal it to prevent it from getting freezer burn.

Can I make the cake vegan?

Yes, you can make it vegan by using an egg replacer. I personally like to use aquafaba in place of eggs. Just use 2 tbsp of it per egg.

What to serve with the cake?

I like the cake with a blob of Anko (sweet red bean paste) and whipped cream. Here is the recipe for Anko – How to make Anko (Sweet Red Bean Paste)

More Matcha and Japanese Desserts to Enjoy

Eggless Matcha and White Chocolate Mousse

How to make Anko (Sweet Red Bean Paste)