Moist Matcha Pound Cake A very simple and straightforward pound cake recipe with matcha (Japanese green tea powder), without the use of any baking soda and baking powder. Our moist coconut pound cake is heartily streaked with it. Paired with honeydew slices drizzled with honey, it's a match made in green.

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Ingredients Moist Matcha Pound Cake as follows:

Prepare 100 grams of Unsalted butter (or margarine).
Provide 90 grams of Sugar.
You need 2 of Eggs.
Prepare 100 grams of Cake flour (sifted).
Prepare 3 grams of Baking powder.
Prepare 1 of enough to turn the batter bright green Matcha.
You need 2 of heaping tablespoons Plain yogurt.
You need 1 of as much (to taste) Amanatto.
You need 5 of drops Matcha tea essence (optional). Matcha is a kind of green tea that is powdered, which is traditionally used for the Japanese tea ceremony. Matcha Pound Cake goes with regular green tea, coffee, or even milk. It is a wonderful dessert for a special tea time. Preliminaries: Line the mold with kitchen parchment paper.

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Instructions make Moist Matcha Pound Cake

After all the ingredients are ready, here are 10 steps guides how to make them.

Preheat the oven to 355°F/180°C. Sift the dry ingredients together (you can skip this step… I do.).
Soften the butter at room temperature, or microwave for a few seconds to soften enough that you can mix it (don't let it melt!).
Put the butter in a bowl, add the sugar and mix well. Add the beaten eggs little by little, mixing very well..
Add cake flour, baking powder and matcha with a spatula, and mix until the batter is evenly incorporated..
Add the yogurt and matcha essence, and mix..
Line a poundcake mold with parchment paper, and pour in the batter. Optionally, add amanatto to taste (dust the beans with a little flour first to prevent them from sinking to the bottom)..
Bake the cake in a preheated 355°F/180°C oven for 10 minutes. Take the cake out, and make a vertical slit in the middle of the cake..
The cut makes the cake rise nice and evenly. Turn the heat down to 320°F/160°C, bake the cake for an additional 30 minutes and it's done..
Put the cake mold on its side for a few minutes (this prevents the cake from falling apart). Put it back upright and leave to cool. When it's cooled, wrap in plastic wrap to prevent it from drying out..
This cake is delicious eaten when still warm. The yogurt makes it really moist. Give it a try!.

Leave the eggs in the refrigerator until you need them. Heat milk, cream and sugar on medium heat until sugar is fully dissolved. Take off heat immediately once sugar is dissolved, do not bring to a boil. Allow milk and sugar mixture to come to room temperature. Use our food conversion calculator to calculate any metric or US weight matcha green tea pound cake ;) Adding meringue in the pound cake makes it moist and fluffy.

While making many get failures, here are a few how-tos you need to pay attention to. There are various ways that need to be considered, such as selecting raw materials. The ingredients used must be good quality and still fresh. cook utensils and spices must be use clean. For more details, please read how to cook Moist Matcha Pound Cake so that generated maximum results.

Tips

Activities in the kitchen that is usual carried out by everyone, but not everyone has cleverness in cooking. Some things we need to pay attention to when cooking produces processed results that are home, what are those?

Selection ingredients Unsalted butter (or margarine), Sugar, Eggs, Cake flour (sifted), Baking powder, enough to turn the batter bright green Matcha, heaping tablespoons Plain yogurt, as much (to taste) Amanatto, drops Matcha tea essence (optional), will affect the cooking results. Determination as many as 9 fresh ingredients will be very good because the reserves nutrition is still very good.
Tools the cook used must also match what is being cooked. And it must be noted that the cleanliness of the cooking utensil does not affect the taste and nutritional content.
How to make Moist Matcha Pound Cake, includes what ingredients must be processed first and when to add the spices. Watch the steps. First Preheat the oven to 355°F/180°C. Sift the dry ingredients together (you can skip this step… I do.). After that, Soften the butter at room temperature, or microwave for a few seconds to soften enough that you can mix it (don't let it melt!). Next, Put the butter in a bowl, add the sugar and mix well. Add the beaten eggs little by little, mixing very well.. Next, Add cake flour, baking powder and matcha with a spatula, and mix until the batter is evenly incorporated.. Dont forget, Add the yogurt and matcha essence, and mix.. Remember, Line a poundcake mold with parchment paper, and pour in the batter. Optionally, add amanatto to taste (dust the beans with a little flour first to prevent them from sinking to the bottom).. Then, Bake the cake in a preheated 355°F/180°C oven for 10 minutes. Take the cake out, and make a vertical slit in the middle of the cake.. Dont forget, The cut makes the cake rise nice and evenly. Turn the heat down to 320°F/160°C, bake the cake for an additional 30 minutes and it's done.. Then, Put the cake mold on its side for a few minutes (this prevents the cake from falling apart). Put it back upright and leave to cool. When it's cooled, wrap in plastic wrap to prevent it from drying out.. After that, This cake is delicious eaten when still warm. The yogurt makes it really moist. Give it a try!. After that, This recipe consists of 10 steps. This is done in order to produce food which has nutritional quality and aroma dishes are maintained without reducing the delicacy of the dishes.

You already know what you need to pay attention to when cooking, right? Try to use and choose the right food ingredients and follow how to make Moist Matcha Pound Cake correctly. Good luck … !!!