matcha pound cake

Matcha Swirl Marble Pound Cake

Matcha Swirl Marble Pound Cake
  • Vegetable oil cooking spray
  • 1 and ½ cups all-purpose flour
  • 4 tablespoons almond flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1½ sticks (6 ounces) unsalted butter, softened
  • 2 tablespoons sour cream or plain yogurt
  • 1 cup sugar
  • 3 eggs
  • 2 tablespoons matcha powder
  • 1 tablespoon heavy cream
  1. ) Preheat the oven to 350°. Spray an 8-by-4-inch loaf pan with vegetable oil cooking spray and line it with parchment paper. Spray the paper.
  2. ) In a medium bowl, whisk the flour, almond flour, baking powder and salt.
  3. ) In another medium bowl, cream the butter and sour cream. Add the sugar and mix well. Add one egg at a time and mix well. Transfer 1 cup of the batter to a small bowl. Add the matcha powder and heavy cream to the batter in the small bowl and stir until smooth.
  4. ) Spoon half of the remaining batter into the prepared pan and smooth the surface. Spread the half of the matcha batter in the pan, then using a table knife, cut 5 swirls in the batter. Spread the remaining half of the plain batter in the pan and smooth the surface. Spread the remaining matcha batter and again cut 5 swirls. Bake the pound cake for 25 minutes. Reduce the temperature to 325° and bake for 15 minutes more. Cover loosely with foil and bake for 10 more minutes, or until a toothpick inserted in the center comes out clean. Let the pound cake cool in the pan for 10 minutes, then unmold and let cool completely on a wire rack.

Organic Matcha–culinary grade, unsweetened

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