Home Beccanomics: Matcha / Green Tea Swirl Pound Cake


Threw together this matcha swirl pound cake one afternoon when I really didn’t feel like doing some work. I suppose describing it as a “swirl” is cutting it a little close, it looks more like a regular pound cake wearing a matcha cake hat. As long as you get enough of each flavour in one slice, I suppose it’s okay!

I used Phoon Huat’s bakeable green tea powder when I first made this. This time, I’ve used matcha powder from Shizuoka, (available here), and find that the latter gives a more pronounced and layered taste to the cake – a delightful kind of bitterness that is so characteristic of matcha. For basic purposes both work equally well, and I daresay that the former might be more palatable for young children. It’s never too late to start consuming matcha!

Matcha / Green Tea Swirl Pound Cake
Loosely adapted from Cookpad

You will need:
95g unsalted butter, softened
85g caster sugar
2 eggs
100g plain flour
3g baking powder
1/2 tsp vanilla essence

30g milk
10g matcha / green tea powder (for a milder taste, use 3 tsp)

To make:

1. Line a loaf tin with parchment paper (you can do it the easy / ugly way like me ^). Preheat the oven to 180 deg C.

2. In a small bowl, mix the matcha / green tea powder with the milk until fully incorporated. I used chopsticks to break up the small lumps of matcha.

3. Beat the butter at medium speed until smooth. Add the sugar and beat until light and fluffy.

4. Add eggs, one at a time, beating after each addition until incorporated. Stir in the vanilla essence.

5. Combine the flour and baking powder. Sift the flour mixture into the mixing bowl holding the egg mixture. Beat on low-medium speed, scraping down the sides of the bowl to ensure that everything is fully incorporated.

6. Add half of this batter to the loaf tin in dollops / blobs.

7. Take about 1/4 cup of the remaining batter and add it with the matcha-milk mixture, mixing till fully incorporated. Return the combined mixture to the mixing bowl, and beat on low until the batter is smooth and evenly incorporated with matcha.

8. Add the matcha batter to the loaf tin in dollops / blobs. Use a knife to swirl the batter together.

9. Bake for 40 minutes at 180 deg C. 15 minutes into the baking time, remove the tin from the oven and use a knife to slice through the centre of the batter. This will create a nice domed crack in the middle of the resulting cake.

Hope you like this as much as my family did. Enjoy!


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