With some extra red bean paste in our fridge, I thought about the classic pairing of green tea and red bean and turned to this simple dessert. This dense cake may look light, but it is decadent with the addition of cream cheese and butter (or oil). A cup of freshly brewed green tea would be the ideal accompaniment.
Green Tea Pound Cake
1/2 cup (1 stick) butter, softened or 1/2 cup canola/vegetable oil (see photo differences; oil is less fluffy on top)
1/2 – 3/4 cup sugar, depending how sweet you prefer
1/2 pkg. (4 oz) Philadelphia cream cheese, softened
1 cup all purpose or white whole wheat flour
1 tsp baking powder
1 1/2 tsp green tea powder (for baking)
1/2 tsp salt
optional 1/2 cup red bean paste to layer in the middle or top, or swirl
- Preheat oven to 350ºF. Beat butter in large bowl with electric mixer on medium speed 1 min. Gradually add sugar, beating well after each addition. Beat an additional 5 min. or until very light and fluffy. Add cream cheese; beat 1 min. Add eggs, one at a time, beating well after each addition.
- Combine flour, baking powder, green tea powder and salt. Add to butter mixture. Beat 1 min or until well blended. Pour batter into greased and floured 8 1/2 x 3 1/2 loaf pan and bake for 40-50 minutes.
Nondairy version, from Cotton and Cloud
3 medium eggs
100g cane sugar
140 g sunflower oil
40 g soya milk (I used alpro soya)
180 g self-raising flour
2 tsp maccha powder
- Turn on and pre-heat the oven to 180C.
- Sift the flour and maccha mixture once.
- Mix the eggs and sugar in a large bowl. Using an electric mixer, whisk for 10 min until white and flully (pic 1).
- In a small jug, mix the sunflower oil and soya milk using a spoon so that you get a nice emulsion (pics 2 & 3).
- Very slowly drizzle the oil and soya milk mixture to the batter made in step 1. If possible keep on whisking (if not, add a little, then mix – repeat this process).
- When you get a nice fluffy even mixture of eggs, sugar, oil and soya milk (wet ingredient), stop mixing. Sift the flour and maccha powder (dry ingredient) into the batter. Carefully mix using a scraper not to burst any air bubbles.
- When you have mixed the dry and the wet ingredients so that there are no powder to be seen in the mixture, pour the mixture into the cake tin.
- Even out the surface by lightly tapping the bottom of the cake.
- Bake at 180C for the first 8 min then reduce the temperature to 170C and bake for further 25-30 min or until the skewer comes out with small crumbs of cake (if it doesn’t then it is definitely cooked so take it out of the oven quickly to prevent it from drying).