Matcha Raspberry Pound Cake
Pound cakes are known for their dense texture and moist, buttery flavour. We think raspberry and matcha make a wonderful combination in this not-too-sweet riff, especially when paired with some tangy raspberry icing.
Ingredients
225g flour (approx. 2 cups)
1 tsp baking powder
½ tsp baking soda
1 Tbsp culinary grade matcha powder
3 Tbsp milk
180g (¾ cup) Greek-style yoghurt
100g butter, room temperature
250g caster sugar
3 eggs
1 tsp vanilla extract
½ cup frozen raspberries
For the icing:
100g (approx. 1 cup) icing sugar
2 tsp Fresh As freeze-dried raspberry powder
Juice of ½ lemon
1-2 Tbsp water
Method
Preheat the oven to 170°C. Line a loaf tin with baking paper.
Sift together the flour, baking powder, and baking soda and divide evenly into two bowls. In one of the bowls, sift in the matcha and whisk to combine. Set aside.
In a stand mixer, or in a large bowl with an electric beater, cream the butter and sugar until light and creamy. Add the eggs one by one and mix well between each addition.
Add the vanilla to the bowl of plain flour (the one without the matcha) and mix well. Fold through half the egg mix, along with 1 tablespoon of the milk and half the yoghurt.
Fold the remaining egg mix through the matcha flour mix, along with the remaining milk and yoghurt.
Into the loaf tin, dollop spoonfuls of each mix in a checkerboard pattern in one layer. Use a butter knife to lightly swirl the mixes together, then scatter over some raspberries. Repeat, alternating the colours and scattering the remaining raspberries as you go.
Put into the oven and bake for 60-70 mins until a skewer comes out clean. If the top starts to brown too quickly, cover with baking paper.
Cool in the pan for 10 minutes, then remove onto a rack to cool completely.
For the icing:
In a small bowl, combine the icing sugar, raspberry powder, lemon juice, and enough water to make a smooth, but slightly runny, icing. Drizzle over the cool loaf and allow to set.