Matcha Pound Cake with Sweet Chestnuts

• 100 grams Unsalted butter
• 70 grams Sugar
• 30 grams Trehalose
• 2 Eggs
• 5 grams Matcha
• 100 grams Cake flour
• 1 tsp Baking powder
• 10 Sweet chestnuts

1. Bring the unsalted butter to room temperature or microwave without melting completely.
2. Use an electric mixer to mix it to a cream-like consistency.
3. Add the sugar and trehalose and mix.
4. Add the beaten eggs and mix well.
5. Add the matcha and mix some more.
6. Add the flour and baking powder in one go.
7. Use a spatula to mix.
8. Preheat the oven to 170C.
9. Cut the chestnuts into quarters or halves.
10. Scatter them into the bottom of the mould.
11. Pour the mixture from Step 4 into the mould and tap the base on a hard surface to level the surface.
12. Bake at 170C for 45-50 mins.
13. Poke a skewer into the center, and if nothing sticks to it, then the cake is finished baking.

butter, sugar, trehalose, eggs, matcha, flour, baking powder, sweet chestnuts

Taken from cookpad.com/us/recipes/147007-matcha-pound-cake-with-sweet-chestnuts (may not work)