MATCHA GREEN TEA POUND CAKE

I happen to like green tea and I really like sweet things that are flavored with green tea, so I went on a little google field trip reviewing recipes and ordered some of my own Matcha Green Tea so I could satisfy my curious sweet tooth.

What is Matcha?

Wikipedia tells me that Matcha , is finely ground powder of specially grown and processed green tea. It is special in two aspects of farming and processing: The green tea plants for matcha are shade-grown for about three weeks before harvest, and the stems and veins are removed in processing.

According to multiple internet sources, Matcha has a boat load of benefits for us. What are some of them, you may be asking yourself?

To name a few and in no particular order, Matcha

• Is packed with antioxidants including the powerful EGCg 
• Boosts metabolism and burns calories 
• Boosts the immune system 
• Detoxifies effectively and naturally 
• Calms the mind and relaxes the body 
• Is rich in fiber, chlorophyll and vitamins 
• Enhances mood and aids in concentration 
• Provides vitamin C, selenium, chromium, zinc and magnesium 
• May aid in lowering cholesterol and blood sugar 

For more information on Match, visit Organic Facts at https://www.organicfacts.net/health-benefits/beverage/matcha-tea.html

Now on to the good stuff.

After reviewing several recipes for Green Tea cakes and cupcakes, I finally decided that they were a little boring, so I looked for the richest pound cake recipe I could find and tweaked it a little and Voila, Matcha Green Tea Pound Cake. A tad lighter than a traditional pound cake with all the pounds! Don't underestimate these little beauties, you wouldn't like them when they're angry.

Matcha GREEN TEA pound cake

INGREDIENTS

·       2 sticks (1 cup) unsalted butter, softened

·       3 cups sifted all-purpose flour 

·       3/4 teaspoon salt

·       1 tsp baking soda

·       3 cups sugar

·       7 large eggs

·       1 teaspoon vanilla

·        3/4 cup milk

·       ½ cup greek yogurt

·       2 Tbsp Matcha powder

·      Special equipment: a 10-inch tube pan (4 1/2 inches deep; not with a removable bottom) or a 10-inch bundt pan (3 1/4 inches deep; 3-qt capacity) or 9x12 cake pan or loaf pans.

      PREPARATION

Put oven rack in middle position, preheat oven to 350°F.
      Butter pan or use non-stick baking spray.

     Beat together butter (2 sticks) and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour salt and baking soda, then all of milk and yogurt, then remaining flour, mixing well after each addition.

     Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny. Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 30-40 minutes depending on size of cake pan. Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto serving plate.

     Drizzle with GREEN TEA glaze and sprinkle generously with powdered sugar and a little matcha powder. 

For the glaze: heat 1 cup water with 1/2 cup granulated sugar until dissolved. Whisk in 1 tsp of Matcha powder and generously spoon over slightly warm cakes