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1
Preheat the oven to 355F/180C.
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2
Sift the dry ingredients together (you can skip this step...
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3
I do.)
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4
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!)
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5
Put the butter in a bowl, add the sugar and mix well.
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6
Add the beaten eggs little by little, mixing very well.
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7
Add cake flour, baking powder and matcha with a spatula, and mix until the batter is evenly incorporated.
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8
Add the yogurt and matcha essence, and mix.
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9
Line a poundcake mold with parchment paper, and pour in the batter.
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10
Optionally, add amanatto to taste (dust the beans with a little flour first to prevent them from sinking to the bottom).
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11
Bake the cake in a preheated 355F/180C oven for 10 minutes.
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12
Take the cake out, and make a vertical slit in the middle of the cake.
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13
The cut makes the cake rise nice and evenly.
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14
Turn the heat down to 320F/160C, bake the cake for an additional 30 minutes and it's done.
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15
Put the cake mold on its side for a few minutes (this prevents the cake from falling apart).
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16
Put it back upright and leave to cool.
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17
When it's cooled, wrap in plastic wrap to prevent it from drying out.
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18
This cake is delicious eaten when still warm.
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19
The yogurt makes it really moist.
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20
Give it a try!
