Organic matcha tea pound cake
A delicious pound cake with red berries and organic matcha tea, melt-in-the-mouth and fragrant, but above all irresistible with its premium matcha ganache.
Recipe for two small cakes (20x5x5cm mould or one large traditional mould).
The pound cake maker
- 3 organic eggs
- 120g organic sugar
- 60g of organic almond powder
- 30g organic whole liquid cream
- 2g of organic premium matcha tea
- 4g of organic culinary matcha tea
- 120g organic T55 flour
- 150g organic butter
- A good pinch of salt
- A teaspoon of yeast
- 150g of frozen red berries
Melt the butter.
Whisk the eggs with the sugar, add the almond powder, cream, matcha, salt, and then the melted butter. Next, stir in the flour and baking powder, followed by the red berries.
Butter and flour the cake moulds and fill them three-quarters full.
Bake the pound cakes for about 45 minutes at 150°C (longer if you are using a large cake mould).
Let them cool before removing them from the molds and cooling them on a rack.
Organic matcha ganache (to be made the day before)
- 120g of organic white chocolate
- 150g organic whole cream (min. 30% fat content)
- 4g of organic premium matcha tea
Dilute the matcha in a small quantity of cream to form a paste. Bring the cream to a boil, pour it in several batches over the melted white chocolate, add the matcha, mix the ganache, and refrigerate overnight.
The next day, when the matcha ganache is completely cold, whip it with a mixer until it forms stiff peaks. Fill a piping bag fitted with a small nozzle and pipe dots of whipped ganache onto the top of the cakes. Then generously arrange fresh red berries over the entire surface.
Store in the refrigerator. I recommend taking the cakes out of the refrigerator about twenty minutes before tasting.
Good luck!
Olivia is an enthusiast, she is 19 years old, she loves music, drawing, and pastries.
Without bitterness
Kyushu, Japan
Without bitterness
Kyushu, Japan
Without bitterness
Kyushu, Japan
Kyushu, Japan
