Matcha Pound Cake with Sweet Chestnuts – a delicious recipe with butter, Sugar, Trehalose, Eggs, Matcha, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bring the unsalted butter to room temperature or microwave without melting completely.
2
Use an electric mixer to mix it to a cream-like consistency.
3
Add the sugar and trehalose and mix.
4
Add the beaten eggs and mix well.
5
Add the matcha and mix some more.
6
Add the flour and baking powder in one go.
7
Use a spatula to mix.
8
Preheat the oven to 170C.
9
Cut the chestnuts into quarters or halves.
10
Scatter them into the bottom of the mould.
11
Pour the mixture from Step 4 into the mould and tap the base on a hard surface to level the surface.
12
Bake at 170C for 45-50 mins.
13
Poke a skewer into the center, and if nothing sticks to it, then the cake is finished baking.
411
kcal
Calories
26
g
Fat
38
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 100 grams Unsalted butter, 70 grams Sugar, 30 grams Trehalose, 2 Eggs, and more.
Yes, Matcha Pound Cake with Sweet Chestnuts falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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