How about blending modernity with tradition for this year’s Easter celebrations? This recipe for pound cake with matcha icing is perfect for your holiday table! Go ahead and try this twist on the classic pound cake for yourself and your loved ones. We guarantee no one would be able to resist this delicious, green matcha icing paired with airy light cake. Maybe you’ll even inspire your close ones to start experimenting with matcha?
Ingredients for the dough:
- 150 g butter
- 260 g sugar
- 280 g flour
- 2 teaspoons Moya Traditional Matcha
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- a pinch of salt
- 5 eggs
- 200 g sour cream
Ingredients for the green matcha glaze:
- 200 g white chocolate
- 150 g cream (26% fat content)
- 1 teaspoon matcha tea
Preparation of Easter pound cake with matcha glaze:
- First preheat your oven to 170°C. Use butter to grease baking mold and sprinkle breadcrumbs or ground almonds. Then separate your eggs into yolks and whites and beat whites until they’re stiff.
- Mix the dry ingredients (flour, matcha, baking soda, salt) in a separate bowl. Mix sugar with butter until fluffy texture, then add egg yolks slowly, one by one.
- Now add sour cream and dry ingredients mixture alternately. Once mixed add the egg whites carefully and slowly (do it in three batches) and mix everything very gently.
- After pouring the whole mixture into the mold, bake for 55 minutes and use a stick or toothpick to see if it comes out dry. Once the cake is ready, let it cool before removing it from the pan.
- Now it’s time to prepare the green matcha icing. Finely chop white chocolate and over low heat simmer your cream. Pour the cream over chocolate and stir to melt. Add matcha powder and mix, or you can use a blender to avoid any lumps.
- Once the cake has cooled, drizzle it with the icing and optionally decorate with edible flowers
- Itadakimasu! Enjoy!
