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Matcha (Green Tea) Pound Cake

Matcha Azuki Pound Cake
Matcha Azuki Pound Cake pictures (1 of 3)

I have always loved matcha, or Japanese version of green tea in powdered form. I love the subtle nuance of matcha, the gorgeous jade color powder, smooth as talcum, and the wonderful aroma and flavor matcha imparts to cakes, desserts, cold iced drinks, matcha ice cream, and matcha cookies, etc. It’s simply a wonderful ingredient I never run out of in my kitchen pantry.

Today, I am sharing with you my contributor CP Choong’s Matcha (Green Tea) Pound Cake recipe, speckled with some red beans, or azuki beans in Japanese. There is nothing not to love about this matcha pound cake: buttery, sweet, and rich, and the addition of matcha and red beans kick it up a few notches in its taste and presentation. The simple pound cake transforms into something more complex with the eye-catching jade green color with the faint aroma and subtle flavor of the matcha powder. What’s more, every bite, there is a surprise that comes in the form of the sweet red beans. This matcha pound cake is absolutely pleasing and delightful.

If you are not partial to the azuki red beans, you can feel free to opt it out. I hope you try out this matcha pound cake recipe. Happy baking!

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30 COMMENTS... read them below or add one

  1. Tuty

    Hi Bee, are the beans sweetened? Can we use the sweetened red beans (in can)? The combination of matcha and azuki are certainly interesting. Thanks for sharing this recipe.

  2. Ooooh…this is just heavenly! I am a big fan of matcha too, and combine it with red azuki beans, and I am hooked!:-) Just love them both in drinks, and your pound cake looks and sounds divine! ^_^
    Happy New Year 2014 to you and may you enjoy a fantastic year with awesome returns!:-D

  3. susan tran

    i tried making this, did not turn out well, I ended up with what looked like biscotti.the green tea was also very expensive. I may try it agin but will be making some changes.

  4. May

    May I ask:

    1) what’s the difference between creaming butter with icing sugar and with caster sugar?

    2) Can I replace the icing sugar with caster sugar here?

    3) if I was to replace the chocolate with milk, how much milk do I use?

    Thank you!

  5. Vicky

    I tried this recipe and I really liked it, although my cake came out a bit dry! Any advice on how to make it more moist? Do you think adding dairy (like sour cream or buttermilk) would work?

  6. Rosslyn

    Okay, so I accidentally interpreted the adzuki beans in the picture as chocolate chips (I recall having this problem in Japan as well). By the time I realised my error I had a bag of chocolate chips and no beans. So I chucked the chips in anyway! This worked really well, so I can recommend this to anyone else who wants to try it.

    • Hi Rossalyn,

      I shared the same taste as you. I just made some green tea pancake with chocolate chips this morning. It taste so good that I finished the first piece of pancake that I made while I am still in the midst of making my pancake.

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