A delicious pound cake with red berries and organic matcha tea, wonderfully moist and fragrant, but above all particularly irresistible with its premium matcha whipped ganache.
Recipe for two small cakes (20x5x5cm tin or one large traditional tin).
The pound cake batter
- 3 organic eggs
- 120g organic sugar
- 60g organic ground almonds
- 30g organic heavy cream
- 2g of organic premium matcha tea
- 4g of organic culinary-grade matcha tea
- 120g organic T55 flour
- 150g organic butter
- A good pinch of salt
- One teaspoon of baking powder
- 150g frozen berries
Melt the butter.
Whisk the eggs with the sugar, add the ground almonds, the cream, the matcha, the salt and then the melted butter. Then fold in the flour and the baking powder, followed by the berries.
Butter and flour the cake tins and fill them three-quarters full.
Bake the pound cakes for about 45 minutes at 150°C (longer if you use a large cake tin).
Let them cool slightly before turning them out and letting them cool on a wire rack.
The organic matcha whipped ganache (make it the day before)
- 120g organic white chocolate
- 150g organic heavy cream (min. 30% fat)
- 4g of organic premium matcha tea
Dilute the matcha in a small amount of cream to form a kind of paste. Bring the cream to a boil, pour it over the previously melted white chocolate in several additions, add the matcha, blend the ganache and leave it in the fridge overnight.
The next day, once the matcha ganache is well chilled, whip it with an electric mixer until you obtain a firm chantilly. Fill a piping bag fitted with a small round tip and pipe dots of whipped ganache on top of the cakes. Then generously arrange fresh berries over the entire surface.
Keep refrigerated. I recommend taking the cakes out of the fridge about twenty minutes before serving.
Happy baking!
Olivia is passionate, she is 19 years old, and she loves music, drawing, and baking.
