Bring the unsalted butter to room temperature or microwave without melting completely. Use an electric mixer to mix it to a cream-like consistency. Add the sugar and trehalose and mix.
Add the beaten eggs and mix well.
Add the matcha and mix some more.
Add the flour and baking powder in one go. Use a spatula to mix.
Preheat the oven to 170℃.
Cut the chestnuts into quarters or halves. Scatter them into the bottom of the mould.
Pour the mixture from Step 4 into the mould and tap the base on a hard surface to level the surface.
Bake at 170℃ for 45-50 mins. Poke a skewer into the center, and if nothing sticks to it, then the cake is finished baking.
Story Behind this Recipe
I made this matcha pound cake for a friend. It's an original recipe. It gets a great deal of use especially in summer, since I tend to go for sweets that won't fall apart at room temperature. It's perfect to have at a potluck when others are serving chilled items.
After adding the dry ingredients, use a spatula (not a mixer) to mix; if you mix it too much, it won't rise very well. Trehalose is a refreshing sweetener. If you're using sugar instead, use a total of 90g.