Matcha Marble Pound Cake Recipe
Step-by-step Matcha Marble Pound Cake recipe. Rustic and delectable, with its rich green tea swirls, this buttery Matcha Marble Pound Cake perfectly accompanies that afternoon cup of coffee or tea enjoyed with friends.
Prep Time: 10 min
Cook Time: 50 min
Total Time: 1 hr
Yield: 1 serving (17 x 7.5 x 7.5cm cake tin)
½ tsp vanilla extract
85g self-raising flour
1 tbsp milk
15g matcha powder
Grease and line the cake tin. Sift the self-raising flour. Sift the matcha powder. Beat the eggs lightly.
Tips: You can adjust the matcha powder according to your preference. If you want a lighter version, you can reduce matcha powder to 10g and increase self-raising flour to 90g.
Cream butter in a bowl. Add sugar and beat until fluffy. Add vanilla extract. Add the egg in little by little and beat until incorporated. Add self-raising flour and fold with a spatula. Add milk when there is little powder left, then fold until glossy.
Divide the batter into two. Add matcha powder in one of the batter and fold until incorporated. Scoop the plain batter and the matcha batter alternately into the cake tin. Using a small spatula or knife, swirl gently through the batters to marble. Tap the cake tin on table a few times to remove air bubbles.
Bake in preheated oven at 170°C for 20 minutes. Carefully take the cake out and dent the center with a damp knife. Quickly put it back in the oven and bake for another 30 minutes or until a skewer comes out clean. Leave to cool on a wire rack.