Matcha and Ogura Butter Pound Cake

Matcha and Ogura Butter Pound Cake

I mixed in some bean paste into matcha cake batter to make a moist rice flour cake.

Ingredients: 1 pound cake pan, 240 x 57 x 60 mm

Unsalted butter
100 g
Granulated sugar
65 g
Almond flour
70 g
Anko Recipe ID: 1325507
50 g
Rice flour (gluten-free)
80 g
20 g
Baking powder
1 teaspoon
Kuromame Recipe ID: 315215
30 g


1. Bring the butter to room temperature, then mix it well with the butter until pale and fluffy.
2. Bring the eggs to room temperature. Beat the eggs and mix them into Step 1 one at a time. Add the almond flour and anko and mix.
3. In a separate bowl, mix together the rice flour, matcha, and baking powder. Add to Step 2 and mix until no longer powdery. Add the kuromame and mix quickly.
4. Lightly grease the pound cake pan with butter (amount separate from listed ingredients), then pour the batter into it. Smooth the surface, then bake at 200℃ for 8 minutes. Then, reduce the heat to 180℃ and bake for an additional 15-20 minutes.

Story Behind this Recipe

When I make simmered adzuki beans, I always make this cake. After the New Year's holidays, I have leftover kuromame, so I also add them to the batter.