Matcha Pound Cake with Adzuki Beans
This delicious matcha pound cake is rich, buttery and flavored with earthy matcha powder and naturally sweet adzuki beans. It's the perfect teatime treat with Japanese flair!
- Prep time
- 20 min
- Cook time
- 50 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 eggs
- 20 ml whole milk
- 2-3 drops vanilla essence (or 1 drop vanilla extract)
- 100 g cake flour (or all purpose)
- 1 tbsp matcha powder
- ½ tsp baking powder
- 1 pinch salt
- 100 g granulated sugar
- 100 g butter (softened (room temperature))
- 100 g boiled adzuki beans
Instructions
- 1
Before you start, preheat your oven 175 °C (347 °F) and line a 7x3" (18x7.5cm) loaf pan with baking paper. Crack 2 eggs into a jug and add 20 ml whole milk and 2-3 drops vanilla essence. Whisk until combined and set aside.
- 2
Sift 100 g cake flour and 1 tbsp matcha powder together into a bowl and whisk. Scoop out 1 tbsp and save it in a small bowl for later. Add ½ tsp baking powder and 1 pinch salt to the bowl and mix.
- 3
In a separate bowl, whip 100 g butter and 100 g granulated sugar together until pale and smooth. Gradually add the egg mixture while whisking.
- 4
Add the dry ingredients to the wet ingredients one-third at a time and whisk until smooth and there are no more lumps of dry flour. Be careful not to over-mix.
- 5
Pour 100 g boiled adzuki beans into a separate bowl and pat them with kitchen paper to remove excess moisture. Add the tablespoon of matcha flour from earlier and toss until evenly coated to help prevent sinking.
- 6
Mix the flour-dusted adzuki beans into the cake batter until evenly distributed.
- 7
Pour the batter into the lined loaf pan and bake for 40-50 minutes at 175 °C (347 °F) or until a skewer comes out clean or with just a few moist crumbs.
- 8
Cool in the pan for a few minutes then remove and finish cooling on a wire rack. Once cool enough to touch, slice and enjoy!