Marbled Matcha Pound Cake

1. 1

   Sift the cake flour, almond flour, and baking powder together.

2. 2

   Preheat the oven to 340F/170C.

3. 3

   Add butter, sour cream, and granulated sugar to a bowl and whisk until it turns into a white cream.

4. 4

   Divide the beaten egg into three batches and add gradually to Step 2 (alternatively, add eggs one at a time).

5. 5

   Sift the dry ingredients into Step 3.

6. 6

   Then, mix lightly using a cutting motion.

7. 7

   Pour 100 g of batter into another bowl and mix in matcha and heavy cream.

8. 8

   Now pour half of the plain batter into a mold and then half of the matcha batter onto it.

9. 9

   Stir lightly for a marbled effect.

10. 10

    Pour the rest of the plain batter on Step 6 then the rest of the matcha batter, mixing lightly again.

11. 11

    Now, using a bamboo stick, run lightly over the surface in a swirling motion.

12. 12

    Bake in a preheated 340F/170C oven for about 40 minutes.

13. 13

    (If you cut a line in the middle of the surface, it creates a nice crack) Cover with aluminium foil for the last 10 minutes.

14. 14

    Let the cake cool for a while in the mold, then turn it out.

15. 15

    Wrap with aluminium foil and cover with plastic wrap.

16. 16

    Let it rest for 1 day.

17. 17

    Enjoy.

* Per serving · 4 servings · Values may vary.

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