Matcha Pound Cake with Sweet Chestnuts

Name: Matcha Pound Cake with Sweet Chestnuts
Yield: 8 servings
Cuisine: American
Ingredients: 100 grams Unsalted butter; 70 grams Sugar; 30 grams Trehalose; 2 Eggs; 5 grams Matcha; 100 grams Cake flour; 1 tsp Baking powder; 10 Sweet chestnuts

cookpad.japan @cookpad_jp

I made this matcha pound cake for a friend. It's an original recipe. It gets a great deal of use especially in summer, since I tend to go for sweets that won't fall apart at room temperature. It's perfect to have at a potluck when others are serving chilled items.

After adding the dry ingredients, use a spatula (not a mixer) to mix; if you mix it too much, it won't rise very well. Trehalose is a refreshing sweetener. If you're using sugar instead, use a total of 90g. Recipe by Meronpan mama

cookpad.japan @cookpad_jp

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Ingredients

8 servings

100 gramsUnsalted butter
70 gramsSugar
30 gramsTrehalose
2Eggs
5 gramsMatcha
100 gramsCake flour
1 tspBaking powder
10Sweet chestnuts

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Steps

1

Bring the unsalted butter to room temperature or microwave without melting completely. Use an electric mixer to mix it to a cream-like consistency. Add the sugar and trehalose and mix.
2

Add the beaten eggs and mix well.
3

Add the matcha and mix some more.
4

Add the flour and baking powder in one go. Use a spatula to mix.
5

Preheat the oven to 170℃.
6

Cut the chestnuts into quarters or halves. Scatter them into the bottom of the mould.
7

Pour the mixture from Step 4 into the mould and tap the base on a hard surface to level the surface.
8

Bake at 170℃ for 45-50 mins. Poke a skewer into the center, and if nothing sticks to it, then the cake is finished baking.