Francesco's Kitchen Blog

January 3, 2010

Green Tea Pound Cake

Filed under: Uncategorized — Pandispagna @ 5:12 pm


This delicious any-time-of-the-day dessert has been a tasty finding while browsing one of Paris best kept secrets, Rose Bakery. For bite-size treats, bake them in cupcake paper tins.

330gr granulated sugar

3 large eggs, room temperature

2 egg yolks, room temperature

250gr all-purpose flower

10gr baking powder

5gr salt

30gr Matcha green tea powder (you can find it in specialty stores)

200gr crème fraiche (you can substitute it with buttermilk or yoghurt

100gr unsalted butter, room temperature

100gr blueberries (or other fresh wild berries)

Preheat the oven to 180°C. Butter a pound cake loaf mold and set aside. In a medium bowl, sift together the flower, the baking powder, the salt and the green tea powder and set aside. Melt the butter in a small saucepan on medium heat. Add the crème fraiche and wisk until smooth. Remove from heat and set aside. In the bowl of an electric mixer fitted with the wisk attachment wisk the eggs, egg yolks and sugar until light yellow and fluffy, 5 minutes. Fit the paddle attachment and slowly incorporate the flower/tea mixture, then the butter/crème fraiche mixture, beating well after each addition but being careful not to overwork the batter. Pour half of the batter in the buttered mold, scatter half of the berries on top, then pour the rest of the batter and finally the rest of the berries. Push the berries into the batter with your fingers, as to hide them completely. Bake until a cake tester inserted in the center comes out clean, 40 to 50 minutes. Let the cake cool for about 10 minutes in the mold, then carefully unmold it and let it cool completely. The poundcake is best eaten the same day it’s baked. You can store it in an airtight container for up to 3 days.


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