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–+ servings

Matcha Pound Cake with Adzuki Beans

Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Author Yuto Omura
Servings 8 servings

Ingredients 
 

  • 2 eggs
  • 20 ml whole milk
  • 2-3 drops vanilla essence or 1 drop vanilla extract
  • 100 g cake flour or all purpose
  • 1 tbsp matcha powder
  • ½ tsp baking powder
  • 1 pinch salt
  • 100 g granulated sugar
  • 100 g butter softened (room temperature)
  • 100 g boiled adzuki beans

Instructions 

  • Before you start, preheat your oven 175 °C (347 °F) and line a 7x3" (18x7.5cm) loaf pan with baking paper.
    Crack 2 eggs into a jug and add 20 ml whole milk and 2-3 drops vanilla essence. Whisk until combined and set aside.
    whisked egg in a measuring jug
  • Sift 100 g cake flour and 1 tbsp matcha powder together into a bowl and whisk. Scoop out 1 tbsp and save it in a small bowl for later. Add ½ tsp baking powder and 1 pinch salt to the bowl and mix.
    taking a scoop of flour and matcha
  • In a separate bowl, whip 100 g butter and 100 g granulated sugar together until pale and smooth. Gradually add the egg mixture while whisking.
    adding egg to whipped butter and sugar
  • Add the dry ingredients to the wet ingredients one-third at a time and whisk until smooth and there are no more lumps of dry flour. Be careful not to over-mix.
    adding matcha and flour to wet ingredients
  • Pour 100 g boiled adzuki beans into a separate bowl and pat them with kitchen paper to remove excess moisture. Add the tablespoon of matcha flour from earlier and toss until evenly coated to help prevent sinking.
    boiled adzuki beans and flour in a bowl
  • Mix the flour-dusted adzuki beans into the cake batter until evenly distributed.
    flour coated adzuki beans in matcha pound cake batter
  • Pour the batter into the lined loaf pan and bake for 40-50 minutes at 175 °C (347 °F) or until a skewer comes out clean or with just a few moist crumbs.
    Matcha and adzuki bean poundcake batter in a lined loaf pan
  • Cool in the pan for a few minutes then remove and finish cooling on a wire rack. Once cool enough to touch, slice and enjoy!
    A whole matcha and adzuki pound cake on a white background

Notes

Store at room temperature in an airtight container for 1-2 days, or in the fridge for 4-5 days. For longer storage, wrap and freeze in a sealable bag or container for 1-2 months.
For the most consistent results, weigh ingredients on scales rather than using cup measures.
Bring all ingredients to room temperature for easy mixing. Make sure the butter is soft, but not melted, before you start the recipe.
Sub adzuki beans with chocolate chips, dried fruits or nuts.