Matcha Pound Cake: A Simple Yet Flavorful Twist on a Classic
This Matcha Pound Cake combines the earthy flavor of matcha with the sweetness of red beans, creating a dessert that's soft, moist, and perfectly balanced. It's easy to make, visually appealing, and ideal for tea lovers!
Servings: 4
Ingredients
- 25 g corn oil
- 160 g milk
- 25 g sugar adjust based on your preference
- 2 eggs
- 180 g cake flour
- 20 g cornstarch
- 5 g baking powder
- 35 g matcha powder
- 2 g salt
- 50 –80g sweetened red beans optional, for decoration and texture
Instructions
Mix the Wet Ingredients
- In a mixing bowl, combine 25g corn oil, 160g milk, and 25g sugar. Add 2 eggs and whisk until the mixture is smooth and well blended.
Prepare the Batter
- Sift 180g cake flour, 20g cornstarch, 5g baking powder, 35g matcha powder, and 2g salt into the wet ingredients. Gently fold the mixture using a spatula or whisk, combining it until the batter is smooth and free of lumps. Be careful not to overmix to prevent the cake from becoming dense.
Add Sweetened Red Beans
- Pour the batter into a loaf pan lined with parchment paper. Smooth the surface with a spatula and evenly sprinkle the sweetened red beans on top. Gently tap the pan on the counter to release air bubbles.
Bake the Cake
- Preheat the oven to 180°C (350°F) with top and bottom heat. Place the pan in the center of the oven and bake for 40 minutes. If the top browns too quickly, cover it with aluminum foil. Check doneness by inserting a toothpick into the center; if it comes out clean, the cake is ready.
Cool and Serve
- Once baked, remove the cake from the oven and let it cool on a wire rack for 5–10 minutes. Slice and enjoy when warm or at room temperature.