Soft And Moist Matcha Cake | Blue As Jade

Bake for at least 50 minutes at 160 ℃ in the case of a conventional oven. If the top is cracked, it’s cooked and the skewer comes out clean. If the temperature in your oven is quite hot, in the case of a convection oven, set it to 150℃. If not, set it to 160℃. If you make it in a pound pan, the baking time is the same. If made with a cube, you can bake for 25 minutes. It’s a very moist and tender matcha pound pastry and is really great to eat without ganache or yeast.



♥︎ Green tea filter cake

97g cake flour

4g green tea powder

2g baking powder

1g salt

1 egg (52g)

1 egg white (35g)

40g heavy cream

7g honey

2g vanilla bean paste (or 4g with vanilla extract)

70g butter

80g sugar


♥︎ Matcha ganache

2g matcha powder + 20g hot fresh cream.

100g white chocolate

45g hot fat cream

18g butter

♥︎ Matcha Men

13g hazelnuts

2.5g matcha powder + 10g vegetable oil (organic sunflower oil)

150g white chocolate

1. Weigh eggs, whipped cream, honey and vanilla extract and mix well. All components are at room temperature and the temperature is approximately 22℃. Butter is very soft. The temperature is 22℃
2. Preferably at the same temperature as the liquid. Beat on medium speed for about 1 minute. Add sugar and beat cream for 3 minutes on medium speed. Sift 1/3 of the mixed flour to add.
3. Mix at low speed to avoid dust. Stop when you can’t see the flour. Add 1/3 of the liquid ingredients to the mixture. Mix thoroughly with no unmixed portions.
4. After adding 1/3 of the powder ingredients and mixing, add 1/3 of the liquid ingredients. Repeat it. Mix only until ingredients are thoroughly mixed, do not over-mix. Mix matcha powder with heavy cream to form a paste.
5. Place the white chocolate in a double boiler. Add warm heavy cream. Melt white chocolate. Add green tea powder and mix. Finally, melt the butter and mix until homogeneous.
6. When completely cooled to room temperature, refrigerate. Let’s see the status of the ganache. It’s not too cold and hard. Beat cream on medium-low speed. Your aim is to have a light texture.
7. Stop when the color fades a bit and looks like buttercream. In my case it took about 20 seconds. More than that it started to separate.
8. Over time, ganache can foam and become spongy. Once there, raise the temperature very slightly with a double boiler and whisk lightly. But once you freeze it won’t happen so don’t worry. As for nuts, whatever you want is fine. Instead, darker colors don’t look good.
9. Cool the prepared yeast to 30℃. It is used when the yeast is 30℃. Pipe with remaining ganache. Whipped ganache gradually hardens even at room temperature. After a slight increase in temperature, beat again and use.
10. Garnish with red grapes and orange jasmine leaves. It’s a luxurious and pleasing matcha pound cake. Even without rest for a day, it is not dry, moist and soft