Friday 30 April 2021

Matcha Cream Cheese Pound Cake & Hojicha Ice-Cream


Are you a Matcha or Hojicha lover? If you have been following me for long on my blog as well as on my Instagram where I share about food and recipes regularly, you will know that I love both Matcha and Hojicha! 

Introducing Craft Tea Fox which sources their Matcha and Hojicha powder from Japan and air-flown directly from tea farmers in Uji, Kyoto where these farms grow, cultivate and process green tea leaves into powder form and it’s 100% pure with no added sugar or preservatives.

I have used their high quality Barista Uji Matcha powder to bake this Matcha Cream Cheese pound cake and it gives my bake a pretty and vibrant natural green colouring. Unlike those Uji matcha powder I had used before which turned out a dull green colour. Also, when you use it for making latte, it gives a silky-smooth mouthfeel and strong umami flavour.💚👍

Pairing with the Matcha Cream Cheese pound cake is homemade Hojicha ice cream using Craft Tea Fox Barista Uji Hojicha and the recipe is adapted from my blog's Matcha Ice-Cream eggless version recipe which uses only 4 ingredients. 

Here's sharing my experimented recipes with you and hope you will enjoy it as much as we do.

Matcha Cream Cheese Pound Cake 

“It takes much time and effort to compose recipes, I would appreciate it if you DO NOT copy and pass it off as your own as I have painstakingly prepared each blog recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please give credit and provide a link back to the relevant post here. Thank you. ”

Ingredients:(makes 2 loaves)

300g Blue Jacket unbleached cake flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
250g unsalted butter (softened at room temperature, cut into small cubes)
250g Philadelphia cream cheese (softened at room temperature, cut into small cubes)
280g caster sugar (you may add more if you prefer the cake to be sweeter)
5 eggs, each 60g with shell (room temperature, beaten lightly)

Methods: (Click "Here" to watch a short cooking video on my Instagram Stories)

1. Sift the cake flour, matcha powder, baking powder, baking soda and salt together into a mixing bowl.

2. In another bowl, use an electric mixer or stand mixer beat the sugar and butter on medium-high speed until light and fluffy. 

3. Add in the cream cheese, beat on low speed until well combined.

4. Add in the beaten eggs gradually, mixing well after each addition, beat until incorporated.

5. Lastly, add in the flour mixture using the lowest speed. Do not over-mix. 

6. Pour the batter into loaf pans lined with non-stick baking paper. Smooth the top and give the pans a few gentle bangs on the table top to release air bubbles. 

7. Bake in the preheated oven at 175°C top and bottom heat for about 30 minutes then lower temperature to 160°C to bake another 10- 20 minutes. (to adjust timing accordingly to your oven, when you see the cracked surface of the cake is dry, the cake is done.) 

8. After removing the cake from the oven, cool it in the pan on a wire rack for about 20 minutes before removing the cake from the pan to cool completely. (This is to prevent the cake from collapsing if you remove it from the pan too soon.)

Note: It is normal and the characteristic of a pound cake to have a crack top due to its higher fat ratio. The outside of the cake begins to bake first in the oven and as the heat reaches the centre, it needs to expand and thus causes the cracks on the top.

Hojicha Ice-Cream 


450ml dairy whipping cream (with at least 35% fat) 
300ml fresh milk 
100g brown sugar 

Same as my blog’s "Matcha Ice-Cream eggless version recipe". Click “HERE” for the step-by-step tutorial. 

Follow Baking Taitai on Instagram for latest updates and recipes: :

                                            © Copyright 2021

No comments :