Matcha & Cranberry Pound Cake

It was rainy last week, and it’s probably not a day with the best weather conditions to participate in outdoor events, such as a farmers market. Nevertheless, it was a good experience to train myself to promote and sell stuffs. And, yes, to develop a thick skin >.< One of the cakes well-received were the pound cakes, particularly Matcha & Cranberry , as well as Goji Berries & Longan. These cakes are amalgamation of French technique and Asian ingredients.

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My booth at the Loewen Gardens Farmers Market last Saturday.
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Assorted pound cakes in petite size.
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Matcha & Cranberry Pound Cakes

Pound cake refers to cake traditionally made with a pound of each of the four ingredients: egg, butter, flour and sugar. That is why pound cake is known as “quatre-quarts” in French, which means four quarters. With this ratio of ingredients, the cake is naturally denser than genoise sponge cake and chiffon cakes. The aroma of butter is also stronger but extremely addictive.

Some people would think that pound cake is “boring”, merely a rectangular loaf with brown crust; that’s it, a simple and plain looking cake. But what’s wrong with a simple cake? Is it not the simple thing that we cherish every day? In today’s pastry world  where people admire complex entremet, we have gradually forgotten about the beauty of being simple, haven’t we?

Ingredients (yield 4 – 5 mini loaves)

Butter 130g
Sugar 100g
Salt 1/2 tsp
Egg 3 no.
Dairy cream 40g
Milk 50g
Cake flour 150g
Baking powder 1.5 tsp
Matcha powder 1Tbsp
Milk 20g
Cranberry (soaked in rum) 40g
Pickled sakura flowers for decoration

Method

  1. Soak the sakura flowers in water for about 10 minutes to remove excess salt.
  2. Meanwhile, sift cake flour and baking powder together. Set aside for later use.
  3. Combine cream and milk (50g), set aside.
  4. Dissolve sifted matcha powder in milk (10g) to form a paste. Set aside.
  5. In a mixing bowl, cream butter, sugar and salt until pale and fluffy.
  6. Add egg gradually to the butter mixture. Ensure that the egg is well combined after each addition.
  7. Add half of the sifted flour mixture, and mix until just combined. Add half of the milk mixture, and mix to combine.
  8. Repeat step 7, i.e. adding the flour mixture and milk mixture alternately.
  9. Take 250g of the batter, and mix with the matcha paste.
  10. Add cranberry to the remaining of the batter and mix well.
  11. Using a mini loaf pan, deposit 70g of cranberry cake batter into pan. Smooth out the batter. Then, add 60g of matcha batter on top, and smooth out the batter surface. Put 2 – 3 sakura flowers on top.
  12. Repeat step 11 to make about total 4 -5 mini loaves.
  13. Bake at 190C till cooked, about 30 minutes.

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I love the beautiful layers of matcha and cranberry pound cake. The taste of matcha is not too overwhelming especially for people who don’t like the bitter taste of matcha. The recipe can also be adapted into a marble pound cake by substituting the matcha powder with cocoa powder.

Happy experimenting and baking everyone 🙂

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