Matcha pound cake 🍵

Name: Matcha pound cake 🍵
Yield: 2 servings
Cuisine: British
Ingredients: 50 g butter; 50 g caster suger; 50 g self raising flour; 1 egg; 1/2 tea spoon matcha

Shu @_shu

Bristol

Pound cakes first originated in Europe. They’ve been around since as early as the 1700s, and the term traditionally referred to a cake that weighed four pounds. That’s because a classic pound cake consisted of 1 pound of each of the following FOUR ingredients, which are butter, sugar, egg and flour.

I made every thing 50g instead.

Shu @_shu

Bristol

I made every thing 50g instead.

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Ingredients

2 servings

50 gbutter
50 gcaster suger
50 gself raising flour
1egg
1/2 tea spoonmatcha

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Steps

1

Preheat the oven on 170°C. Prepare 50g room temperature butter is a bowl. Add 50g of caster sugar, and beat them until smooth. I used a wooden spoon since I don't have electronic mixer inn my kitchen. It's not so different and didn't take too much extra time and effort as long as the butter was at room temperature. You will want to achieve a matte finish.
2

Break an egg in a separate bowl, and measure only 50g to add to the mixture bowl. Mix the mixture with a silicon stapula.
3

Measure another 50 gram of self raising flour. Add to the mixture bowl batch by batch. You don't want to throw all the flour at once because that could make it hard to mix evenly. I added the flour in roughly 6 batches.
4

This is an optional step. I added 1/2 tea spoon of matcha powder. You can use chocolate power instead if you don't have matcha powder. That will turn the pound cake to chocolate flavour obviously. When it's mixed well, you are ready to pour them in the tin.
5

Prepare a baking tin brushed gently with butter and tear a layer of baking paper to the tin. Pour the mixture in the tin and make it even. Put the tin with mixture in oven at 170°C for about 30 minutes.
6

Again this is optional but we sprinkled a bit more matcha powder on top of the cake before serve :)