Matcha Marble Pound Cake

We're continuing our obsession with Matcha!

With rich green tea swirls, our light and tender Matcha Marble Pound Cake is a delectable snack that pairs perfectly with your afternoon coffee or tea. This Japanese-style pound cake tastes even better the next day, so it‘s an ideal make-ahead recipe.

A little tip... 

Our recommendation is to eat it the next day for the best flavour and texture. This gives the butter time to oxidize and blend into the cake for a moister texture. It also allows the flavors to meld and improve for a stronger matcha taste.

Wrap the cake tightly in plastic wrap and keep it in an airtight container at room temperature until you’re ready to serve.

What you'll need:

• 5.6 oz unsalted butter (1½ sticks, 12 Tbsp; at room temperature)
• 160 g sugar (¾ cup + 2 tsp)
• 4 large eggs (50 g each w/o shell)
• 200g cake flour (1⅔ cups; make sure you weigh your flour) 
• 1 tsp baking powder
• ¼ tsp Kosher Salt
• ¼ cup milk
• 3 Tbsp Matcha Green Tea Powder (1 Tbsp matcha is 6 g) See our recommended matcha powders here.

Method:

Add your butter to your bowl, mix until it's light and fluffy. 

Add your sugar and cream the butter and sugar together until its mixed well and light and fluffy.

Crack 4 large eggs and whisk well (make sure you get a smooth mixture) 

Add your cake flower first, mix well. Then add your baking powder and salt through a sieve and mix well.

Make matcha paste: Heat 1/4 milk until warm, add 1tbsp of matcha at a time and whisk well until well combined. 

Add one-third of the batter to the bowl with the matcha paste. Mix well until smooth.

Use the rest of the batter to create a marbled pattern. See image below for reference. 

Pour the batter into the pan without mixing the batter, keeping the swirl effect. Tap the cake pan on the countertop once to release an air pockets.

Put the cake pan in the oven and bake for 50–60 minutes on 170ºC