Matcha Pound Cake
This matcha cake is moist and not too bitter, unlike many other matcha-flavoured cakes or desserts. Even if you are not a huge fan of matcha, I'm sure you will love it!
Equipment
- 1 cake pan (18cm loaf tin)
Ingredients
- 100 g Butter or 75g flavourless oil
- 2 Free range Eggs
- 100 g Sugar
- 70 g Plain flour If you aren't using alomd flour, 100g plain flour
- 30 g Almond flour
- 1 pinch Salt
- 1 tsp Matcha powder
Instructions
- 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.
- Sieve flour, salt, and baking powder into the bowl and stir until combined then add almond flour and mix until well combined.
- 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 center of the cake comes out clean( about 35~40min). Let it cool for about 5 minutes then turn it out of the Wrap it with clingfilm to prevent it from drying. The cake is best the next day because it will become moist.