Matcha and Ogura Butter Pound Cake

Name: Matcha and Ogura Butter Pound Cake
Yield: 6 servings
Cuisine: American
Ingredients: 100 grams Unsalted butter; 65 grams Granulated sugar; 2 Eggs; 70 grams Almond flour; 50 grams Anko; 80 grams Rice flour (gluten-free); 20 grams Matcha; 1 tsp Baking powder; 30 grams Kuromame

cookpad.japan @cookpad_jp

When I make simmered adzuki beans, I always make this cake. After the New Year's holidays, I have leftover kuromame, so I also add them to the batter.

Once baked, remove from the pan while still warm and wrap tightly with plastic wrap. It's delicious while still warm, but if you let it cool while wrapped and wait a day or two, it's incredibly delicious. Recipe by Yukirinrin

When I make simmered adzuki beans, I always make this cake. After the New Year's holidays, I have leftover kuromame, so I also add them to the batter.

cookpad.japan @cookpad_jp

When I make simmered adzuki beans, I always make this cake. After the New Year's holidays, I have leftover kuromame, so I also add them to the batter.

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Ingredients

6 servings

100 gramsUnsalted butter
65 gramsGranulated sugar
2Eggs
70 gramsAlmond flour
50 gramsAnko
80 gramsRice flour (gluten-free)
20 gramsMatcha
1 tspBaking powder
30 gramsKuromame

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Steps

1

Bring the butter to room temperature, then mix it well with the butter until pale and fluffy.
2

Bring the eggs to room temperature. Beat the eggs and mix them into Step 1 one at a time. Add the almond flour and anko and mix.
3

In a separate bowl, mix together the rice flour, matcha, and baking powder. Add to Step 2 and mix until no longer powdery. Add the kuromame and mix quickly.
4

Lightly grease the pound cake pan with butter (amount separate from listed ingredients), then pour the batter into it. Smooth the surface, then bake at 200℃ for 8 minutes. Then, reduce the heat to 180℃ and bake for an additional 15-20 minutes.