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Hi. This is Joconde.
The weather is getting warm in Korea. I can feel spring in the air.
I made a pound cake that feels like spring with matcha.
It is finished with matcha ganache and matcha glaze.
When I eat matcha cake, you are always surprised that it tastes better than you expected before taking a bite.
Is it just me? I think there is another attraction to chocolate with its cozy yet unique taste.
The amount of this pound cake recipe fits a 12 x 7cm round pan used in the video, a 16 x 8 x 6.5cm pound pan, and the 8 capacity silicon cube pound molds(link.coupang.com/a/ONur3).
You can make any of the three molds with the recipe below.
Bake for at least 50 minutes at 160 ℃ in the case of a conventional oven.
If the cracked top is cooked and the skewer comes out clean, it's okay.
If the your oven heat is quite hot, in case of a convection oven, set it to 150℃. If not, set it to 160℃.
If you make it in a pound pan, the baking time is the same.
If you make it in a cube mold, you can bake it for 25 minutes.
It's a very moist and tender matcha pound cake and really great to eat without ganache or glaze.
Trust and make it.
Happy baking today. Thank you.
Ingredients
♥︎ Matcha pound cake
97g cake flour
4g matcha powder
2g baking powder
1g salt
1 egg (52g)
1 egg white (35g)
40g heavy cream
7g honey
2g vanilla bean paste (or 4g with vanilla extract)
70g butter
80g sugar
♥︎ Matcha ganache
2g matcha powder + 20g hot fresh cream.
100g white chocolate
45g hot heavy cream
18g butter
♥︎ Matcha Glaze
13g hazelnuts
2.5g matcha powder + 10 g vegetable oil (organic sunflower oil)
150 g white chocolate
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