strawberry matcha pound cakes
makes 4 mini cakes
Ingredients
Cake batter
150 gr unsalted butter
150 gr granulated sugar
½ tsp salt
3 eggs (150 gr)
90 gr milk (⅓ cup)
150 gr cake flour (1 ¼ cups)
1 tsp baking powder (3 gr)
2 tbsp strawberry powder
2 tbsp matcha powder
White chocolate glaze
100 gr heavy cream
100 gr white chocolate
Garnish
Dried strawberry crumbles
Matcha powder
Preparation
Chocolate glaze
Over medium-low heat, bring the heavy cream to a simmer.
Pour the hot cream over the white chocolate and mix until the chocolate is completely melted.
Cover with plastic wrap, ensuring the plastic wrap presses on top of the chocolate.
Place in the refrigerator to cool.
Pound cakes
Preheat the oven to 350F.
Cream the butter, sugar and salt until well combined, about 3-5 minutes.
Add the eggs, one at a time.
Make sure each egg is well incorporated with the batter before adding the next.
Scrape down the side of the bowl occasionally.
Add the milk.
Sift in the flour and baking powder. Mix until fully incorporated.
Avoid over mixing as it will make the cake tough.
Divide the batter into two separate bowls.
Add the strawberry powder to one bowl and mix until well combined.
Add the matcha powder to the other bowl and mix until well combined.
Butter the loaf pans.
Pipe the two batters into the pans- matcha first then strawberry.
Marble them together using a chopstick or tooth pick.
Bake for 20-25 mins.
Let cool completely before removing from the pans.
Assemble
Remove the white chocolate from the fridge and give it a good mix. If the mixture is too thick, you can microwave it in 5 seconds increments. A slightly runnier consistency will make it easier for glazing.
Pour the glaze over the cakes and smooth out using an offset spatula.
Decorate with matcha powder and strawberry crumbles.
Enjoy!