Matcha and Adzuki Poundcake

Name: Matcha and Adzuki Poundcake
Yield: 6 servings
Cuisine: American
Ingredients: 80 grams Butter; 50 grams Suger (possibly light brown sugar); 2 Eggs (medium); 110 grams Cake flour; 4 grams Baking powder; 10 grams Matcha; 80 to 100 grams Boiled azuki beans (sugared)

cookpad.japan @cookpad_jp

I wanted to eat a cake that's not too sweet with my favorite combination of matcha and adzuki beans.

Adjust the baking time to your oven. If the butter is too hard to handle, microwave for 30 seconds at 500 W beforehand (don't melt thoroughly). For loaf pan: 18 x 8 x 6 cm [7 x 3 1/4 x 2 1/4 in]. Recipe by KANA-08

I wanted to eat a cake that's not too sweet with my favorite combination of matcha and adzuki beans.

cookpad.japan @cookpad_jp

I wanted to eat a cake that's not too sweet with my favorite combination of matcha and adzuki beans.

Saved

Ingredients

6 servings

80 gramsButter
50 gramsSuger (possibly light brown sugar)
2Eggs (medium)
110 gramsCake flour
4 gramsBaking powder
10 gramsMatcha
80to 100 grams Boiled azuki beans (sugared)

Saved

Steps

1

Bring the butter and eggs to room temperature. Combine the cake flour, baking powder, and matcha and sift.
2

Preheat the oven to 170℃. Line the pound cake mold with parchment paper, or grease thinly with butter (not listed).
3

Mix the butter and sugar in a bowl. Mix well to incorporate air until it's thick and creamy.
4

Add beaten eggs in 5 to 6 batches. Mix thoroughly.
5

Add the sifted dry ingredients in batches and cut in until it's not powdery.
6

Add the boiled adzuki beans and mix lightly. Pour the batter into the mold. Spread out evenly, then drop the mold on your work space a few times to remove air bubbles.
7

Bake for 40 minutes in a 170℃ preheated oven. Test the cake with a skewer. If the skewer comes out clean, it's done.