Matcha Pound Cake with Cherry Cream
This matcha pound cake batter has white chocolate added to it, and filled with a cherry cream I’ve shared not too long ago. Matcha combines very well in desserts, in particular with white chocolate, tangy berries and all sorts of nuts.
This is a classic butter-based cake, and although it should be stored refrigerated, it’s important to note that it should soften at room temperature for about 25 minutes before taking a bite.
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Matcha Pound Cake with Cherry Cream:
Equipment:
Loaf pan sized: 15cm (l) x 5cm (h) x 8cm (w), lined with parchment paper.
Recipe: A single loaf cake, 15 cm (l)
For the cake:
| Ingredient | Amount (g / units) |
| Eggs | 75g |
| Softened Unsalted Butter | 75g |
| White Granulated Sugar | 70g |
| Cake Flour | 70g |
| Matcha | 3g (1 tsp) |
| Baking Powder | 1/2 tsp |
| Vanilla Extract | 1/2 tsp |
| Salt | 1/8 tsp |
| White Chocolate | 30g |
For the filling and decoration:
Cherry Compote:
| Ingredient | Amount (g / units) |
| Cherries (pitted) Fresh or Frozen | 30g |
| White Granulated Sugar | 1.5 tsps |
| Cornstarch | 1/2 tsp |
Cherry Cream:
| Ingredient | Amount (g / units) |
| Cherry Compote | 30g |
| Cream Cheese (30%) | 15g |
| White Granulated Sugar | 10g |
| Instant Vanilla Pudding Mix | 5g |
| Heavy Cream (38%) | 40g |
Preparation instructions:
For the cake:
- Line the baking pan with parchment paper.
- Preheat your oven to 175C (fan mode off), placing a baking rack at the lowest shelf inside your oven.
- In a bowl, using a handheld electric mixer or a standing mixer fitted with the paddle attachment, cream together the butter, sugar, salt and vanilla, on medium-high speed, until the mixture is light and airy (about 3-4 minutes).
- In a small bowl, whisk the eggs very well. Gradually add the eggs to the butter mixture (6-8 parts).
- Sift the dry ingredients over the butter mixture: flour, matcha and baking powder, and fold them inside until almost fully combined. Then add in the white chocolate and fold until fully combined
- Transfer the batter to the prepared baking pan and bake for 30 minutes, or until a cake tester inserted into the center of the cake comes out clean.
- Cool down for 10 minutes before unmolding. Then let the cake cool down completely before adding the decorations.
Cherry Cream:
Cherry Compote:
In a small saucepan, cook cherries, sugar and cornstarch on low heat, until the sugar dissolves completely. Mix it well while cooking on low-medium heat, until the mixture thickens. Allow to cool down completely before use.
To make the cream:
- In a medium sized bowl, mix together the compote (you should get exactly 100g), with the sugar and the cream cheese, until combined.
- Add in the heavy cream and instant vanilla pudding mix, and beat using an electric handheld mixer, on medium speed, until the cream is stiff.
Assembly:
- Level the top part of the cake (the dome), and slice it exactly in half, lengthwise, to get two layers of cake.
- Invert the wider cake layer upside down, and evenly spread about half the amount of cream on top of it, and level it with an offset spatula.
- Cover the cream with the seconds cake layer. Transfer the rest of the cream to a piping bag (here I’ve used a Wilton 6B piping nozzle), and pipe it on top of the second layer. Decorate as per your personal preferences.
The cake must be stored refrigerated for up to 5 days, in an airtight container, and should be allowed to softened about 25 minutes at room temperature before eating.
