Matcha Red Bean Pound Cake

Name: Matcha Red Bean Pound Cake
Total time: 18000 s
Yield: Serves 6 servings
Cuisine: American
Ingredients: 2 1/3 cups cake flour (300 grams); 1 cup unsalted butter (220 grams); 1 cup granulated sugar (210 grams); 6 large eggs; 2 teaspoons aluminum-free baking powder; 1 tablespoon matcha powder; 3 tablespoons milk (40 grams); 3/4 cup sweetened red beans (200 grams); Some bread flour, for dusting; 1 loaf pan

凱茜媽咪の廚房 @Kathy_kitchen

Matcha and red beans make the perfect cake pairing—sweet but not too rich. With a rich buttery aroma and a dense yet tender texture, this is the perfect afternoon tea dessert.

凱茜媽咪の廚房 @Kathy_kitchen

Matcha and red beans make the perfect cake pairing—sweet but not too rich. With a rich buttery aroma and a dense yet tender texture, this is the perfect afternoon tea dessert.

Saved

Ingredients

1.5 hours

Serves 6 servings

2 1/3 cupscake flour (300 grams)
1 cupunsalted butter (220 grams)
1 cupgranulated sugar (210 grams)
6large eggs
2 teaspoonsaluminum-free baking powder
1 tablespoonmatcha powder
3 tablespoonsmilk (40 grams)
3/4 cupsweetened red beans (200 grams)
Some bread flour, for dusting
1 loafpan

Saved

Steps

1.5 hours

1

Let all ingredients come to room temperature. Preheat the oven to 350°F (180°C).
2

Cut parchment paper to fit and line the loaf pan.
3

Weigh out the cake flour, matcha powder, and baking powder. Sift together twice and set aside.
4

Place the softened butter in a large bowl and beat until slightly fluffy.
5

Gradually add the sugar to the butter, beating until the mixture is pale and creamy. Make sure each addition of sugar is fully incorporated before adding more. Continue beating until the mixture is light and feathery.
6

Beat the eggs at room temperature, then add them to the butter-sugar mixture in 3-4 batches. If the mixture starts to separate, add a little of the sifted dry ingredients to help keep it smooth.
7

Add the sifted dry ingredients to the mixture from step 6. Use a spatula to gently fold and cut the batter until just combined.
8

Slowly add the room temperature milk and mix until smooth.
9

Lightly coat the sweetened red beans with a thin layer of bread flour. This helps prevent them from sinking to the bottom of the cake during baking.
10

Gently fold the red beans into the batter. Do not overmix.
11

Pour the batter into the prepared loaf pan. Smooth the top, then tap the pan on the counter to release any air bubbles and help the batter settle evenly.
12

Place the pan in the preheated oven and bake. After 20 minutes, use a sharp knife to score a straight line down the center of the cake once the surface has set. Lower the oven temperature to 300°F (150°C) and continue baking for another 30 minutes. Adjust baking time and temperature as needed for your oven.
13

When baking is done, slightly open the oven door and let the cake sit for 5 minutes before removing. Test with a skewer; it should come out clean with no batter sticking.
14

Remove the cake from the pan, peel off the parchment paper, and let it cool on a wire rack. Wrap in plastic wrap and store at room temperature.
15

This cake is sweet but not heavy—an excellent treat for afternoon tea.
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Tips:
* Let all ingredients come to room temperature first. In step 3, the batter may separate and look curdled, but it will come together once you add the flour.
* To prevent over-browning, cover the cake with foil during baking if needed.
* The cake tastes best 2-3 days after baking. The moist, dense texture and rich buttery flavor develop even more after resting.
* For best storage: In winter, keep at room temperature for up to 5 days; in summer, refrigerate for up to 7 days. Store in an airtight container and avoid heat and humidity. Since no preservatives are added, please enjoy as soon as possible.
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Reference:
1 teaspoon dry yeast = 3 grams
1 teaspoon salt = 5 grams
1 teaspoon baking powder = 4 grams
1 tablespoon vegetable oil = 14 grams
1 cup = 227 grams
1 tablespoon milk = 14 grams
1 cup = 227 grams