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Matcha + Marron Pound Cake | 抹茶 + マロン パウンドケーキ


Matcha (Matcha is finely ground powder of specially grown and processed green tea leaves), which I am sure many Americans are familiar with. The former president of the United States, President Obama’s devouring matcha ice cream during his visit to Japan. Matcha is more than tea but our ‘matcha tea ceremony has been an integral part of the traditional Japanese culture for centuries. A quiet celebration performed with grace and beauty, the matcha tea ritual is a bonding experience of mindfulness, respect and a focus on the now.
I’ve often had emails or comments from all over the world about Matcha. Matcha tea, matcha recipes, etc. etc. If any one is interested in getting familiar with Matcha, here is a link to a nice site which explains Japanese tea and it’s ceremony.
So..I’m totally sidetracked explaining Match but my post is
Matcha + Marron
Matcha + Marron Pound Cake
Very autumn ingredients. Check it’s awesome! Muy delicious!




Matcha + Marron Pound Cake – Makes 2 bread loaf tins

  • Cake Flour 300g
  • Matcha Powder 45g
  • Baking Powder 2g
  • Vanilla Essence
  • Eggs 274g (approx. 5-6eggs)
  • Sugar 200g
  • Unsalted Butter 300g
  • Syrup Chestnuts (approx. 12~15 or more)


  1. Heat the oven to 350F/180C. Line the baking tin with greasing paper.
  2. Place the butter in a saucepan and melt the butter over boiling hot water.
  1. Using a whisker, combine the egg and sugar and vanilla essence and whisk until well combined, slightly white in color. Whisk over hot water first and when the mixture starts to form a thick texture, remove over hot water.
  2. Add the melted butter slowly.
  1. Sift the flour with baking powder, matcha powder and fold in the flour in 1/3 parts, using a spatula lifting the mixture from the bottom until there are no white flour left.
  2. Cut the chestnuts in half and layout the chestnuts along the middle of the cake and cover it with batter so the chestnuts will (hopefully) float along the middle of the cake.
  3. Bake for about an hour, until the edges are browned and a cake tester inserted in the middle of the cake comes out clean.
  4. Allow it to cool for 10 minutes in the pan. Run a knife or spatula around the edges of the cake to release it from the pan, and flip onto a wire rack to cool completely before slicing and serving.

Matcha + Marron Pound Cake | 抹茶 + マロン パウンドケーキ
– Makes 2 bread loaf tins

  • 卵‥‥‥‥‥‥‥‥‥‥‥‥‥‥5~6個分 274g
  • グラーニュ砂糖‥‥‥‥‥‥‥‥200g
  • バター‥‥‥‥‥‥‥‥‥‥‥‥300g
  • バニラエッセンス
  • 薄力粉‥‥‥‥‥‥‥‥‥‥‥‥300g
  • 抹茶‥‥‥‥‥‥‥‥‥‥‥‥‥45g
  • ベーキングパウダー‥‥‥‥‥‥2g
  • 栗のシロップ漬け‥‥‥‥‥‥12〜15 or 好み


  1. バターは湯煎しておく。
  2. 薄力粉はベーキングパウダーと抹茶パウダーと一緒にふるっておく。
  3. 栗は半分に切っておく。
  4. 型にはクッキングシートを長方のかたちに敷いておく。
  5. オーブンは350F/180℃に予熱しておく。
  6. 材料の卵と砂糖、バニラエッセンスを入れ、泡だて器で白っぽくなるまですり混ぜる。スポンジケーキを作るときと同じ要領で湯煎の上で泡立てながら、途中で湯煎から外し生地がしっかりとした泡立ちになるまで泡立てる。
  7. 溶かしバター徐々に加え、滑らかになるまでミキサーで混ぜる。
  8. 薄力粉を1/3ずつ生地に加え、底からすくうようにある程度混ぜる。目安としては10〜20回ほど粉が見えなくなるまで木じゃくで混ぜ合わせます。
  9. 8を半分ほど型に流し込み、中間点で栗を断面に並べていきます。その上から残りの半量の生地を流し込みます。ケーキの中間で浮いてくれることを願います。
  10. 180℃(350F)のオーブンで50〜60分焼きます。途中、20分程度で天板の前後を入れ替える。


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