Hojicha & Matcha Pound Cake

This hojicha & matcha cake is deliciously buttery and soft! The cake is usually made in a vanilla flavor or with cocoa, my version with hojicha and matcha is even more delicious. Highly recommended if you are craving a cake that is just a little bit different.

Hōjicha is roasted green tea, this tea is roasted in a porcelain pot. Most Japanese tea is steamed! The roasting gives the tea an intense nutty aroma and flavor and personally it is one of my favorites. What's also nice is that this tea is low in caffeine.

Ingredients

160 grams unsalted butter

160 gram sugar

4 eggs

60 ml hojicha tea - steep for a long time so that it has a strong taste

200 grams patent flour

20 grams of matcha powder

10 grams of hojicha powder

1 teaspoon baking powder

 

Preparation

1. Make sure all ingredients are at room temperature. Preheat the oven to 180 degrees.

2. Mix the softened butter until you have a smooth mass. Then you can add the sugar, beat until combined.

3. In a separate bowl, break the 4 eggs and beat them together until smooth.

4. While the mixer is beating add little by little the egg mix to the butter and sugar, make sure it is incorporated first before adding more egg.

5. Sift the flour, baking powder, matcha, hojicha powder into the mix. After that, add in the hojicha tea.

6. Using a spatula, gently scoop the mixture until you have a nice even mass. If you have a small marble in your mixture, it's nice to leave it that way.

7. Add the mixture to a greased cake tin, then bake for 50 minutes. After 20 minutes, take the cake out and on the top, cut a straight line through 80% of the cake. This will give you that nice “crack” on the top!

 Let the cake cool down before eating and enjoy it over a cup of coffee or tea!