Marbled Matcha Pound Cake

Directions

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