Marbled Matcha Pound Cake Recipe

Matcha Tea Pound Cake
Category: Desserts
Servings: 4 mini loaves

A delicious twist on a classic pound cake, this Matcha Tea Pound Cake combines the earthy richness of matcha green tea with the light, fluffy texture of a traditional pound cake. Perfect for tea time or as a charming dessert to share, this recipe offers a fun marbled effect that will impress guests while keeping the preparation straightforward.

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Ingredients

Instructions

1. Prepare the batter:
   In a large mixing bowl, place the softened butter and sugar. Using an electric mixer, beat together until the mixture becomes light, fluffy, and pale in color. This step helps to create a delicate texture for the cake.

2. Combine dry ingredients:
   In a separate bowl, sift together the flour and baking powder. Gradually add the dry ingredients to the butter mixture, one tablespoon at a time, while continuing to mix with the electric mixer. Keep mixing until all ingredients are fully incorporated.

3. Separate the batter:
   Once the batter is ready, divide it into two portions: one weighing 300g and the other 150g. Place each portion in separate bowls.

4. Add matcha to one portion:
   In a small bowl, sift the matcha powder through a fine mesh strainer to ensure it is lump-free. Add the sifted matcha powder to the smaller 150g portion of the batter. Mix well with the electric mixer until the green tea powder is fully incorporated, turning the batter a vibrant green.

5. Prepare piping bags:
   Place each portion of batter into separate disposable piping bags, one for the plain batter and one for the matcha batter. This will make it easy to layer the batters later.

6. Prepare the pans:
   Lightly grease and flour four mini loaf pans, each measuring approximately 9.5 x 6.5 x 4 cm (3.75 x 2.5 x 1.5 inches). This will ensure the cakes do not stick during baking.

7. Create the marbled effect:
   For each mini loaf pan, pipe small dollops of the plain batter, followed by dollops of the matcha batter. Repeat this process, alternating between the two batters, filling each pan to create a marbled effect. The final layer should be a few dollops of matcha batter. It’s not necessary to spread the batter evenly; during baking, the batter will naturally spread and form a beautiful marbled pattern.

8. Bake:
   Preheat the oven to 180°C (350°F) in static mode. Place the mini loaf pans in the oven and bake for about 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

9. Cool:
   Once baked, remove the pans from the oven and allow the cakes to cool in the pans for a few minutes. Then, transfer them to a wire rack to cool completely. This ensures the cakes retain their perfect texture without becoming soggy.

10. Serve:
    Once cooled, slice and enjoy your Matcha Tea Pound Cakes. These little treats are perfect for pairing with a hot cup of tea or as a sweet snack for any occasion!

This Matcha Tea Pound Cake is a delightful, visually stunning dessert that brings together the bright flavors of matcha with the comforting texture of a traditional pound cake. The slight bitterness of the matcha beautifully complements the sweetness of the cake, creating a balanced and enjoyable treat. Whether you’re baking for yourself or sharing with friends, this recipe will surely become a favorite!