Marbled Matcha Pound Cake

Name: Marbled Matcha Pound Cake
Cuisine: American
Ingredients: 120 grams Cake flour; 20 grams Almond flour; 2 grams Baking powder; 100 grams Butter; 40 grams Sour cream; 120 grams Granulated sugar; 2 large eggs; 4 grams Matcha; 10 grams Heavy cream

cookpad.japan @cookpad_jp

I love this pound cake at the moment.
I couldn't decide which cake I preferred, matcha flavour or marble cake, so I decided to try a marbled matcha cake.
Sour cream gives it a moist finish.

Adjust the amount of granulated sugar as you like.
If you love matcha, add 4 g of matcha. Recipe by ko-ko

I love this pound cake at the moment.
I couldn't decide which cake I preferred, matcha flavour or marble cake, so I decided to try a marbled matcha cake.
Sour cream gives it a moist finish.

Adjust the amount of granulated sugar as you like.
If you love matcha, add 4 g of matcha. Recipe by ko-ko

cookpad.japan @cookpad_jp

I love this pound cake at the moment.
I couldn't decide which cake I preferred, matcha flavour or marble cake, so I decided to try a marbled matcha cake.
Sour cream gives it a moist finish.

Adjust the amount of granulated sugar as you like.
If you love matcha, add 4 g of matcha. Recipe by ko-ko

I love this pound cake at the moment.
I couldn't decide which cake I preferred, matcha flavour or marble cake, so I decided to try a marbled matcha cake.
Sour cream gives it a moist finish.

Adjust the amount of granulated sugar as you like.
If you love matcha, add 4 g of matcha. Recipe by ko-ko

Saved

Ingredients

120 gramsCake flour
20 gramsAlmond flour
2 gramsBaking powder
100 gramsButter
40 gramsSour cream
120 gramsGranulated sugar
2 largeeggs
4 gramsMatcha
10 gramsHeavy cream

Saved

Steps

1

Sift the cake flour, almond flour, and baking powder together. Preheat the oven to 340°F/170°C.
2

Add butter, sour cream, and granulated sugar to a bowl and whisk until it turns into a white cream.
3

Divide the beaten egg into three batches and add gradually to Step 2 (alternatively, add eggs one at a time).
4

Sift the dry ingredients into Step 3. Then, mix lightly using a cutting motion.
5

Pour 100 g of batter into another bowl and mix in matcha and heavy cream.
6

Now pour half of the plain batter into a mold and then half of the matcha batter onto it. Stir lightly for a marbled effect.
7

Pour the rest of the plain batter on Step 6 then the rest of the matcha batter, mixing lightly again. Now, using a bamboo stick, run lightly over the surface in a swirling motion.
8

Bake in a preheated 340°F/170°C oven for about 40 minutes. (If you cut a line in the middle of the surface, it creates a nice crack) Cover with aluminium foil for the last 10 minutes.
9

Let the cake cool for a while in the mold, then turn it out. Wrap with aluminium foil and cover with plastic wrap. Let it rest for 1 day.
10

Enjoy.