Remember that Eggnog Pound Cake I shared with you last Christmas? Since then, I’ve tinkered with a number of permutations of the recipe, and today’s version is the latest fabulous incarnation: Matcha Green Tea Pound Cake.
Matcha is a prized Japanese green tea with a bright green color and a sweet, less grassy flavor than traditional green tea. It is ceremonially prepared with a special bowl and bamboo whisk. Check the label when purchasing matcha to find a variety that hasn’t been diluted with sugar. Some purveyors take this shortcut to cut costs and cater to western tastebuds, but look for 100% matcha for an authentic experience. I purchased mine from the bulk foods section of a local health foods store and keep it tightly sealed in a glass jar. The matcha pictured here is yellower and less mild than others I’ve purchased (which I prefer for actual drinking), so I didn’t feel bad putting it into a cake.
Like the previous pound cake, this one is moist and dense, and keeps beautifully for a few days in the fridge. Because green tea and coconut are a natural pairing in my mind (and I wanted to make a dairy-free pound cake for you!), I used full-fat coconut milk for the liquid in this recipe. The resulting cake was very tasty, and reminiscent of the eggy green tea or red bean-flavored cakes I used to buy in Seattle’s International District from their many Asian bakeries. (If you are slightly obsessed with eggy cakes like me, check out this recipe for Chiffon Cake that I proffered from my friend’s incredibly talented mother. I’m told that nearly every Chinese grandmother makes some version of it.)
One complaint I did have with this cake was that, between the egg yolks and the matcha, it came out, well…a little ugly. A very ’70s “avocado green.” I toyed with the idea of making an icing (“Frosting covers a great many sins!” my mother’s voice chimes in my head), but I didn’t want to oversweeten the cake. In the end, I couldn’t rationalize making something just for styling purposes that I’d end up scraping off later.
So, to cheer up this ugly duckling and reassure it that we still loved it, I threw our Matcha Green Tea Pound Cake a girly little tea party, complete with pink linen napkins and Wedgewood plates. (If we’ve ever met in person, you’ve probably noticed that I’m more paint it black than sugar and spice, but nonetheless, we still do tea right around here.) I think our homely little cake appreciated the effort.
- 3 eggs
- 200g (1 cup) coconut or granulated sugar
- 150g (3/4 cup) oil
- 30g (2 Tablespoons) orange juice
- 160g (2/3 cup) full-fat coconut milk
- 65g (1/2 cup) sweet white rice flour
- 70g (1/2 cup) tapioca starch
- 85g (1/2 cup) brown rice flour
- 70g (3/4 cup) sorghum flour
- 2 Tablespoons matcha green tea powder
- 1 1/2 teaspoons guar gum
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Oil and flour a standard 9″ x 5″ loaf pan or line with parchment and set aside. Preheat oven to 350F.
- Mix wet ingredients (eggs through coconut milk) together in a large bowl. Whisk or sift dry ingredients in a separate bowl to remove any flour lumps, and then mix into the wet ingredients until no lumps remain.
- Pour batter into prepared pan and bake for 70 minutes, covering with foil halfway through to prevent burning. Remove from oven and allow to cool until just warm before removing from pan.
- Allow to cool completely before slicing and serving. I prefer this cake after it's rested in the fridge for a day.