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Categories:Viewed: 58 - Published at: a year ago
Ingredients
- 100 grams Unsalted butter (or margarine)
- 90 grams Sugar
- 2 Eggs
- 100 grams Cake flour (sifted)
- 3 grams Baking powder
- 1 enough to turn the batter bright green Matcha
- 2 heaping tablespoons Plain yogurt
- 1 as much (to taste) Amanatto
- 5 drops Matcha tea essence (optional)
Method
- Preheat the oven to 355F/180C.
- Sift the dry ingredients together (you can skip this step...
- I do.)
- Soften the butter at room temperature, or microwave for a few seconds to soften enough that you can mix it (don't let it melt!)
- Put the butter in a bowl, add the sugar and mix well.
- Add the beaten eggs little by little, mixing very well.
- Add cake flour, baking powder and matcha with a spatula, and mix until the batter is evenly incorporated.
- Add the yogurt and matcha essence, and mix.
- Line a poundcake mold with parchment paper, and pour in the batter.
- Optionally, add amanatto to taste (dust the beans with a little flour first to prevent them from sinking to the bottom).
- Bake the cake in a preheated 355F/180C oven for 10 minutes.
- Take the cake out, and make a vertical slit in the middle of the cake.
- The cut makes the cake rise nice and evenly.
- Turn the heat down to 320F/160C, bake the cake for an additional 30 minutes and it's done.
- Put the cake mold on its side for a few minutes (this prevents the cake from falling apart).
- Put it back upright and leave to cool.
- When it's cooled, wrap in plastic wrap to prevent it from drying out.
- This cake is delicious eaten when still warm.
- The yogurt makes it really moist.
- Give it a try!
