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5.0 from 3 votes

Matcha Pound Cake with Adzuki Beans

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings: 8 servings
Course: Dessert
Cuisine: Fusion , Japanese , American

Ingredients

  • 2 eggs
  • 20 ml whole milk
  • 2-3 drops vanilla essence or 1 drop vanilla extract
  • 100 g cake flour
  • 1 tbsp matcha powder
  • ½ tsp baking powder
  • 1 pinch salt
  • 100 g granulated sugar
  • 100 g butter softened (room temperature)
  • 100 g boiled adzuki beans

Instructions

    Cup of Yum
  1. Before you start, preheat your oven to 180 °C (356 °F) and line a 7x3" (18x7.5cm) loaf pan with baking paper. Crack 2 eggs into a jug and add 20 ml whole milk and 2-3 drops vanilla essence. Whisk until combined and set aside.
  2. Sift 100 g cake flour and 1 tbsp matcha powder together into a bowl and whisk. Scoop out 1 tbsp and save it in a small bowl for later. Add ½ tsp baking powder and 1 pinch salt to the bowl and mix.
  3. In a separate bowl, whip 100 g butter and 100 g granulated sugar together until smooth. Gradually add the egg mixture while whisking.
  4. Add the dry ingredients to the wet ingredients one-third at a time and whisk until smooth and well combined.
  5. Pour 100 g boiled adzuki beans into a separate bowl and pat them with kitchen paper to remove excess moisture. Add the tablespoon of matcha and flour from earlier and toss until evenly coated (this step helps prevent sinking)
  6. Mix the flour-dusted adzuki beans into the cake batter until evenly distributed.
  7. Pour the batter into the lined loaf pan and bake for 40-50 minutes at 180 °C (356 °F) or until a skewer comes out clean.
  8. Once cooked, cool in the pan for a few minutes then remove and finish cooling on a wire rack.
  9. Enjoy!