Oh, you know how I feel about matcha. Truthfully, I think matcha and white chocolate make a better pairing but I really was excited about the idea of this color combination.
This recipe makes a pound cake that avoids being the dense clumsy brick that we might be familiar with. The crumb is a bit finer and I think has a much more appealing texture. And the color!
Matcha Chocolate Pound Cake
2 sticks (8oz) of butter, unsalted and at room temperature
8 oz of good quality semi-sweet chocolate (3 oz for the ganache, 5 oz to blend into the batter)
1 tsp of matcha green tea (powdered green tea is not the same thing)
1/2 tsp salt
3/4 tsp baking powder
1 1/4 cup all purpose flour
2/3 cup granulated sugar
1 tsp vanilla
4 eggs (separated)
1/4 cup heavy cream
1/2 cup whole milk
1. grease and flour a 8 1/2 inch loaf pan (or I used 3 disposable mini-loaf pans) and preheat an oven to 350
2. sift together the flour, baking powder, and salt. set aside
3. melt 5 oz of chocolate in a double broiler
4. cream the butter and sugar until pale and fluffy
5. add the egg yolks one at a time and beat for one minute with each addition
6. fold in the flour mixture in three additions, alternating with additions of the whole milk
7. beat the egg whites until they hold stiff peaks
8. fold the egg whites in very gently. it's okay if they are not completely blended in
9. divide the batter in half
10. to one half of the batter add the melted 5 oz of chocolate and mix until just combined
11. to the other half add the matcha and vanilla extract until just combined
12. fill the load pan(s) with heaping spoonfuls of batter, alternating between the matcha batter and chocolate batter.
13. settle the batter by tapping it against a hard surface
14. with a butter knife marble the batter by making a swirling motion, make sure not to over mix.
15. bake in the oven for approximately an hour if in a large loaf pan and about 4o minutes if in the mini-loaf pans
16. let cool completely
17. heat up the heavy cream and then pour over the remaining chocolate
18. let stand for about 1 minute and then whisk until smooth
19. spread over the top of the loaf and let harden for about an hour
3 comments:
I can't wait to make these, they look like they turned out great! Plus, so cute in the paper mini loaf pans.
Love the pound cake! Thank you so much for dropping that off for me. You are so sweet! I hope you much success in your new venture, and will continue to check up on what you've been cooking.
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