Macrobiotic Pound Cake

I made a marbled pound cake for Valentine's Day that uses cocoa powder instead of chocolate.When baking, use a timer to let you know when 8 minutes has passed so that you don't overbake it.I served this cake with "Meiraku"'s soy milk whipped cream. Recipe by Usapanda recipe

I saw this recipe in a cookbook, and modified it to my liking.There's nothing complicated about this recipe! Just add the ingredients in a bowl and mix It's very easy and delicious. Use fully ripen bananas. Recipe by Rirupuri

I tried various recipes for making a macrobiotic cake, and came up with this idea to add a strong fragrance to the batter to make up for the lack of taste from being butter- or margarine-free.Brew the tea right away, so that it will be well-chilled when it's time to incorporate into the batter. You can use ice to chill it completely. The flour will become sticky if gets heated. The cake is easier to eat with ground tea leaves. Recipe by Usapanda recipe

This macrobiotic pound cake is easy to make.Be sure not to accidentally knead the thick batter when mixing. When pouring the batter into the pan, be sure not to spill it. An uneven surface gives a better taste.You could also add raisins and it will be delicious. Recipe by Mille=miru

This pound cake is fragrant with cinnamon and is packed with a range of flavours and textures. The flavor of carrot matches with the natural taste of maple syrup and the sweet tartness of raisins.The level of deliciousness is also increased by subtle hints of ginger and cinnamon. I think that even people who don't like carrots will love this!If it looks like it's going to burn, cover it with some aluminum foil. Recipe by Uwasora

I wanted to make my favorite banana cake for a friend who is allergic to wheat. I tried various recipes, and finally came up with this delicious banana cake; so I posted the recipe.This cake uses the moisture of the tofu and banana, so there's no need for milk.You can also use maple syrup instead of honey, and kabocha squash instead of bananas.In Step 5, if you use a hand mixer from the start, the rice flour will splatter. Mix the ingredients together with a rubber spatula first, then switch to a hand mixer.The baking time may vary depending on your oven. After 30 minutes, if the cake looks like the top is getting too brown, cover it with foil. Recipe by fincafe

I wanted to make an even more delicious pound cake! So I challenged myself with that goal in mind. I used less oil this time than last time. I added in rice syrup after seeing it featured on Macrobiotic Papa's blog, which I often read.Adding in rice syrup is what makes this rich. The dough is a bit difficult to handle, though, so I suppose that is that downside to this.Use more rice syrup if you don't like raisins and don't feel like adding a lot of them in. Make it as sweet as you'd like with maple syrup or honey if you don't have rice syrup. Recipe by Saikomame

I was able to obtain inexpensive matcha tea powder. I used my basic recipe for plain pound cake, and replaced some of the cake flour with matcha .I use medium or large eggs. Take care not to let the eggs separate from the batter while mixing.Adjust the baking time according to your oven temperature.The calories were calculated from the ingredient amounts I used. Use it as a reference. Recipe by mocha+

Ever wonder how chocolate pound cake got its name? I never did. Then someone told me, it was traditionally made with a pound of flour, a pound of butter, a pound of eggs, and a pound of sugar. How interesting! 🙂

This is the recipe of (half) pound cake, since the real pound cake use a pound of flour, sugar, butter and eggs. That's why it's called pound cake! You can also use this cake as a birthday cake by just add butter cream on it. Happy baking!

The first sweet I ever made was this pound cake. Even though the ingredients are very simple, it's a moist, fluffy, and delicious cake.I use medium or large eggs. Be sure not to let them separate while mixing.The baking times may vary depending on your oven, so please adjust as necessary.I calculated the calories based on the ingredients I used. Recipe by mocha+

I made a pound cake with seasonal kabocha squash.If the egg is cold, or if it is added all at once, the batter will separate. Make sure you bring the egg to room temperature and add it in small batches, mixing well each time. If the batter separates, add about 1 tablespoon of and combine. Recipe by Akito mama