Rustic and delectable, with its rich green tea swirls, this buttery Matcha Marble Pound Cake perfectly accompanies that afternoon cup of coffee or tea enjoyed with friends.
I use the leftover butter on the butter wrapping paper to grease the pan (9"x5" top/8"x4" bottom). Then place the parchment paper inside the pan (paper will stick to the butter).
Now add another third of the dry ingredients and mix.
Stir in the last third addition. Mix only until the batter is smooth. Even though we are using a low protein cake flour, excess mixing will develop the gluten and create a tougher cake.
Heat 60 ml (¼ cup) milk in a microwave or saucepan until warm (roughly body temperature) and add to 20 g (3 Tbsp) matcha in the bowl. Whisk well till combined. TIP: Warm liquid is easier to blend matcha.
Take ⅓ of the batter and add to the bowl with matcha.
Pour the batter into the pan without mixing the batter, keeping the swirl effect. Tap the cake pan on the countertop once to release the trapped air.
Using the offset spatula, smooth out the surface without mixing too much.
After 15 minutes, open the oven and quickly score the top of the cake with a sharp knife (Read the blog post why we do this). Continue to bake.
Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.d link to this post as the original source. Thank you.