Recipe of Marbled Matcha Pound Cake in 29 Minutes at Home

Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, marbled matcha pound cake. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Pound cakes are denser than most cakes. The exterior of the cake starts to bake first in the oven, and as the heat that is released from the still-baking I hope you enjoy this Matcha Marble Pound Cake recipe as much as my family does! It also makes the most gorgeous edible gift if you are thinking to.

Marbled Matcha Pound Cake is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Marbled Matcha Pound Cake is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can have marbled matcha pound cake using 9 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Marbled Matcha Pound Cake:

1. Take 120 grams Cake flour
2. Make ready 20 grams Almond flour
3. Prepare 2 grams Baking powder
4. Make ready 100 grams Butter
5. Get 40 grams Sour cream
6. Prepare 120 grams Granulated sugar
7. Get 2 large eggs
8. Make ready 4 grams Matcha
9. Get 10 grams Heavy cream

It's marbled, green, flavorful and delicate. The lemon portion of this pound cake is pretty simple. Matcha is a finely milled green tea. When combined with hot water, it creates the most beautifully green, super flavorful, luxurious green tea.

Instructions to make Marbled Matcha Pound Cake:

1. Sift the cake flour, almond flour, and baking powder together. Preheat the oven to 340°F/170°C.
2. Add butter, sour cream, and granulated sugar to a bowl and whisk until it turns into a white cream.
3. Divide the beaten egg into three batches and add gradually to Step 2 (alternatively, add eggs one at a time).
4. Sift the dry ingredients into Step 3. Then, mix lightly using a cutting motion.
5. Pour 100 g of batter into another bowl and mix in matcha and heavy cream.
6. Now pour half of the plain batter into a mold and then half of the matcha batter onto it. Stir lightly for a marbled effect.
7. Pour the rest of the plain batter on Step 6 then the rest of the matcha batter, mixing lightly again. Now, using a bamboo stick, run lightly over the surface in a swirling motion.
8. Bake in a preheated 340°F/170°C oven for about 40 minutes. (If you cut a line in the middle of the surface, it creates a nice crack) Cover with aluminium foil for the last 10 minutes.
9. Let the cake cool for a while in the mold, then turn it out. Wrap with aluminium foil and cover with plastic wrap. Let it rest for 1 day.
10. Enjoy.

Great recipe for Marbled Matcha Pound Cake. I love this pound cake at the moment. I couldn't decide which cake I preferred, matcha flavour or marble cake, so I decided to try a marbled matcha cake. Sour cream gives it a moist finish. Adjust the amount of granulated sugar as you like.

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