Marbled Matcha Pound Cake

• 120 grams Cake flour
• 20 grams Almond flour
• 2 grams Baking powder
• 100 grams Butter
• 40 grams Sour cream
• 120 grams Granulated sugar
• 2 large eggs
• 4 grams Matcha
• 10 grams Heavy cream

1. Sift the cake flour, almond flour, and baking powder together.
2. Preheat the oven to 340F/170C.
3. Add butter, sour cream, and granulated sugar to a bowl and whisk until it turns into a white cream.
4. Divide the beaten egg into three batches and add gradually to Step 2 (alternatively, add eggs one at a time).
5. Sift the dry ingredients into Step 3.
6. Then, mix lightly using a cutting motion.
7. Pour 100 g of batter into another bowl and mix in matcha and heavy cream.
8. Now pour half of the plain batter into a mold and then half of the matcha batter onto it.
9. Stir lightly for a marbled effect.
10. Pour the rest of the plain batter on Step 6 then the rest of the matcha batter, mixing lightly again.
11. Now, using a bamboo stick, run lightly over the surface in a swirling motion.
12. Bake in a preheated 340F/170C oven for about 40 minutes.
13. (If you cut a line in the middle of the surface, it creates a nice crack) Cover with aluminium foil for the last 10 minutes.
14. Let the cake cool for a while in the mold, then turn it out.
15. Wrap with aluminium foil and cover with plastic wrap.
16. Let it rest for 1 day.
17. Enjoy.

flour, flour, baking powder, butter, sour cream, sugar, eggs, matcha, heavy cream

Taken from cookpad.com/us/recipes/144333-marbled-matcha-pound-cake (may not work)