Matcha Pound Cake with Adzuki Beans

Method10 steps

1. 1

   Step 1: Before starting, bring the eggs (2) and butter to room temperature; the butter should be soft. Preheat the oven to 175 °C / 347 °F and line a 7 × 3-inch (18 × 7.5-cm) loaf pan with baking paper. Whisk all 2 eggs, 20 ml whole milk and 2–3 drops vanilla essence together in a jug and set aside.

   Uses 2 eggs, at room temperature · 20 ml whole milk · 2–3 drops vanilla essence

   
2. 2

   Step 2: Sift all 100 g cake flour and 1 tbsp matcha into a bowl and mix evenly. Reserve 1 tbsp of this combined flour-and-matcha mixture in a separate small bowl for coating the beans. Mix all ½ tsp baking powder and 1 pinch salt into the remaining dry mixture.

   Uses 100 g unbleached cake flour · 1 tbsp matcha powder · ½ tsp baking powder · 1 pinch salt

   
3. 3

   Step 3: In a separate bowl, beat all 100 g softened butter with 100 g granulated sugar for several minutes until pale, creamy and airy. Gradually whisk in all the prepared egg, milk and vanilla mixture from the jug.

   Uses 100 g butter, softened at room temperature · 100 g granulated sugar · Whisked eggs, milk and vanilla

   
4. 4

   Step 4: Add the remaining prepared dry mixture, with its baking powder and salt, to the creamed butter-and-egg mixture in three additions. Mix gently on low speed until the dry flour is just incorporated and the batter is smooth.

   Uses Dry mixture remaining after the reserved tablespoon was removed · Creamed butter, sugar and egg mixture

   
5. 5

   Step 5: Rinse all 100 g ready cooked, cooled adzuki beans, drain them and pat dry with kitchen paper. Toss them with the reserved 1 tbsp flour-and-matcha mixture until evenly coated.

   Uses 100 g fully cooked adzuki beans, cooled · Water, enough to rinse the cooked beans · The reserved 1 tbsp of combined flour and matcha, set aside before adding baking powder and salt

   
6. 6

   Step 6: Gently fold all the dried, flour-coated beans into the prepared cake batter until evenly distributed.

   Uses All the coated beans after rinse water and excess moisture were discarded · Smooth matcha cake batter

   
7. 7

   Step 7: Transfer all the bean-studded batter to the lined loaf pan and smooth the surface.

   Uses Matcha cake batter with coated adzuki beans

   
8. 8

   Step 8: Bake the filled loaf pan at 175 °C / 347 °F for about 40–50 minutes, checking from 40 minutes. Pierce through the center crack with a skewer: it should come out clean or with a few moist crumbs. If wet batter remains, continue baking and check again every 3–5 minutes.

   Check the matcha pound cake · 40 minUses Filled loaf pan of matcha-and-adzuki batter

9. 9

   Step 9: Set the baked cake pan on a wire rack. Let the cake cool in the pan for about 5–10 minutes, checking from 5 minutes before lifting it out.

   Check the cake before unmoulding · 5 minUses Baked matcha-and-adzuki cake in its pan

10. 10

    Step 10: Carefully lift the cake out using the baking paper and let it finish cooling completely on the wire rack. Once cool, slice and serve; the author gives eight portions. Store airtight in a cool, dry place for 1–2 days, or wrapped and sealed in the refrigerator for 4–5 days in warmer conditions. For longer storage, wrap and freeze whole or in individual slices for 1–2 months.

    Uses Matcha-and-adzuki cake after initial pan cooling