Green tea pound cake

Green tea pound cake

Roger Pizey knows a thing or two about cakes and we love his version of this delicious cake (taken from his book World’s Best Cakes), where the subtle flavour of the Japanese green tea infuses a Western pound cake – with fabulous and colourful results.

Serves 10 | Prep 10 mins | Cook 50 mins

375g plain flour
1 tsp baking powder
2 tbsp matcha
275g butter, softened
275g caster sugar
4 free-range eggs, beaten

1 Preheat the oven to 170C/fan 150C/gas 3.
Grease and line a 25cm long x 8 x 8cm deep loaf tin with baking parchment.

2 Sift the flour, baking powder and matcha together into a bowl.

3 Cream the butter and sugar together until light and fluffy, and then slowly add the eggs, mixing in a little flour halfway through.
Add the rest of the flour mixture and mix together until fully combined.

4 Turn the mixture into the prepared tin and bake in the oven for 40–50 minutes.
Allow to cool for 10 minutes in the tin, then turn out on to a wire rack and strip off the
baking parchment.

Per serving 482 cals, fat 25g, sat fat 15g, carbs 59.5g, sugars 29.5g, protein 8.5g, salt 0.7g, fibre 1.5g

Green tea pound cake Reviewed by Unknown on 2/28/2020 Rating: 5
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