Matcha Cake
Servings: 16
Calories: 190kcal
Cost: $12
This Matcha Pound Cake is a moist, rich, and aromatic masterpiece...
Equipment
- 2 Cake pans
- 1 Stand mixer
- 1 Baking tray
- 2 Pastry bowls
- 1 Rubber spatula
- 1 Small offset spatula
- 3 deli containers
Ingredients
Cake Batter
- 500 g Pastry flour or cake flour
- 30 g Tea matcha powder Japanese grade
- 18 g Baking powder
- 5 each Whole eggs
- 250 g Grape seed oil
- 520 g Sugar
- 225 g Sour cream
- 400 g Whole milk
Icing Glaze
- 30 g Passion fruit puree or lemon juice
- 140 g Powdered sugar
- 20 g Goji berries optional
Instructions
- As shown in the video, this recipe uses a long pâté mold. Alternatively, you can divide the batter between two standard pound cake pans lined with grease parchment.
Cake Batter
- Sift flour with tea matcha and baking powder; set aside. In your stand mixer fitted with the whisk attachment, beat eggs along with the oil, and sugar on high until foamy. Lower the speed and add sour cream and milk. Then incorporate the sifted powdered. Fill greased cake pan two-thirds full, leaving enough room for the cake to expand and rise as it bakes. For best results, chill cake for 3 hours or overnight prior baking. Resting cake batter improves texture and rises better. If using a non-stick pate mold with removable bottom; the mold must be sealed with a couple of layers of greased parchment paper.
Icing Glaze
- Mix all ingredients together; set aside.
Baking
Glazing
- Glaze cake while hot, and sprinkle goji berries on top. Put cake back in the oven (off) for 8 minutes to set. Let cool and de-mold. Lightly dust cake tea matcha.
Storing
- Matcha cake stays fresh in the refrigerator for up to 4 days or can be frozen for 3 months. For best results, slice the pound cake into portions and wrap each piece tightly in cling film before storing.
Nutrition
Serving: 100g | Calories: 190kcal
