Matcha and Adzuki Poundcake

Matcha and Adzuki Poundcake

Enjoy the rich flavor of matcha that's not too sweet in this poundcake.

Ingredients: 1 pound cake mold, 18 cm

80 g
Suger (possibly light brown sugar)
50 g
Eggs (medium)
Cake flour
110 g
Baking powder
4 g
10 g
Boiled azuki beans (sugared)
80 to 100 g (to your liking)


1. Bring the butter and eggs to room temperature. Combine the cake flour, baking powder, and matcha and sift.
2. Preheat the oven to 170℃. Line the pound cake mold with parchment paper, or grease thinly with butter (not listed).
3. Mix the butter and sugar in a bowl. Mix well to incorporate air until it's thick and creamy.
4. Add beaten eggs in 5 to 6 batches. Mix thoroughly.
5. Add the sifted dry ingredients in batches and cut in until it's not powdery.
6. Add the boiled adzuki beans and mix lightly. Pour the batter into the mold. Spread out evenly, then drop the mold on your work space a few times to remove air bubbles.
7. Bake for 40 minutes in a 170℃ preheated oven. Test the cake with a skewer. If the skewer comes out clean, it's done.

Story Behind this Recipe

I wanted to eat a cake that's not too sweet with my favorite combination of matcha and adzuki beans.