@jekey460:

👑بر ذهيب المهري👑
👑بر ذهيب المهري👑
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Sunday 23 August 2026 15:32:07 GMT
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2026-08-23 16:10:33
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Matcha Marble Pound Cake   I love taking classic family recipes and giving them a modern twist, and this Matcha Marble Pound Cake is one of my favorites! I love baking with @Jade Leaf Matcha Culinary Matcha because it gives the cake the most beautiful green color, and its subtle earthy flavor pairs so well with the sweet, buttery pound cake, tart blueberry compote, and creamy matcha whipped cream. I adapted this pound cake from my grandmother’s recipe, and I wish she were here to see this version of it. I think she would love it just as much as I do. Recipe below or on my Substack (link in bio - click “Full Recipes”)💚 #Ad #matcha #jadeleaf Ingredients: For the Matcha Marble Pound Cake: 1½ cups (339g) unsalted butter, softened 8 oz (226g) full-fat cream cheese, softened  3 cups (600g) granulated sugar 6 large eggs, room temperature 3 cups (360g) cake flour ½ teaspoon fine sea salt  1 tablespoon pure vanilla extract  2 tablespoons (12g) Jade Leaf Culinary Matcha  3 tablespoons hot water (160°F-165°F / 71–74°C) For the Blueberry Compote: 2 cups (300g) fresh blueberries ¼ cup (50g) granulated sugar  1 tablespoon fresh lemon juice 1 teaspoon pure vanilla extract  Pinch of fine sea salt  1 teaspoon cornstarch  1 tablespoon water  For the Matcha Whipped Cream: 1 cup (240g) heavy whipping cream, cold  3 tablespoons powdered sugar, sifted 1½ teaspoons Jade Leaf Culinary Matcha  1 teaspoon pure vanilla extract  Pinch of fine sea salt  Pound Cake Instructions: In the bowl of a stand mixer fitted with the paddle attachment, beat together the granulated sugar, butter, and cream cheese on medium speed for about 4 minutes, until light and fluffy. Scrape down the sides of the bowl as needed.  Mix in the vanilla until fully incorporated.  Add 2 of the eggs, one at a time, mixing well after each addition. With the mixer on low speed, alternate adding the flour and remaining eggs as follows: -Add 1 cup of flour and the salt, mixing just until combined. -Add 1 egg, mixing just until incorporated  -Add another cup of flour, mixing just until combined  -Add another egg, mixing just until incorporated  -Add the remaining flour, mixing just until combined  -Add the final egg, mixing just until incorporated Be careful to avoid overmixing by stopping as soon as each addition is incorporated. Scrape down the sides of the bowl as needed between additions.  Transfer half the batter to a separate bowl. In a small bowl, sift in the matcha, then add the hot water and whisk until smooth. Fold the matcha mixture into the reserved batter just until combined.  Generously spray a Bundt or tube pan with baking spray. Use cookie scoops to alternate scooping the matcha batter and the vanilla batter into the pan. I like to do this in 3 layers, gently swirling the two batters together with a butter knife after each layer.  Once all the batter is in the pan, gently swirl all 3 layers together one last time.  Place the pan into a cold oven (do not preheat). Set the oven temperature to 300°F (150°C) and bake for 80-85 minutes (set a timer as soon as the cake goes into the oven, do not wait for the oven to reach 300°F), or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack. You can allow it to cool completely or wait about 30 minutes to serve. It’s delicious warm. *Blueberry Compote and Matcha Whipped Cream recipes are on my Substack*
Matcha Marble Pound Cake   I love taking classic family recipes and giving them a modern twist, and this Matcha Marble Pound Cake is one of my favorites! I love baking with @Jade Leaf Matcha Culinary Matcha because it gives the cake the most beautiful green color, and its subtle earthy flavor pairs so well with the sweet, buttery pound cake, tart blueberry compote, and creamy matcha whipped cream. I adapted this pound cake from my grandmother’s recipe, and I wish she were here to see this version of it. I think she would love it just as much as I do. Recipe below or on my Substack (link in bio - click “Full Recipes”)💚 #Ad #matcha #jadeleaf Ingredients: For the Matcha Marble Pound Cake: 1½ cups (339g) unsalted butter, softened 8 oz (226g) full-fat cream cheese, softened  3 cups (600g) granulated sugar 6 large eggs, room temperature 3 cups (360g) cake flour ½ teaspoon fine sea salt  1 tablespoon pure vanilla extract  2 tablespoons (12g) Jade Leaf Culinary Matcha  3 tablespoons hot water (160°F-165°F / 71–74°C) For the Blueberry Compote: 2 cups (300g) fresh blueberries ¼ cup (50g) granulated sugar  1 tablespoon fresh lemon juice 1 teaspoon pure vanilla extract  Pinch of fine sea salt  1 teaspoon cornstarch  1 tablespoon water  For the Matcha Whipped Cream: 1 cup (240g) heavy whipping cream, cold  3 tablespoons powdered sugar, sifted 1½ teaspoons Jade Leaf Culinary Matcha  1 teaspoon pure vanilla extract  Pinch of fine sea salt  Pound Cake Instructions: In the bowl of a stand mixer fitted with the paddle attachment, beat together the granulated sugar, butter, and cream cheese on medium speed for about 4 minutes, until light and fluffy. Scrape down the sides of the bowl as needed.  Mix in the vanilla until fully incorporated.  Add 2 of the eggs, one at a time, mixing well after each addition. With the mixer on low speed, alternate adding the flour and remaining eggs as follows: -Add 1 cup of flour and the salt, mixing just until combined. -Add 1 egg, mixing just until incorporated  -Add another cup of flour, mixing just until combined  -Add another egg, mixing just until incorporated  -Add the remaining flour, mixing just until combined  -Add the final egg, mixing just until incorporated Be careful to avoid overmixing by stopping as soon as each addition is incorporated. Scrape down the sides of the bowl as needed between additions.  Transfer half the batter to a separate bowl. In a small bowl, sift in the matcha, then add the hot water and whisk until smooth. Fold the matcha mixture into the reserved batter just until combined.  Generously spray a Bundt or tube pan with baking spray. Use cookie scoops to alternate scooping the matcha batter and the vanilla batter into the pan. I like to do this in 3 layers, gently swirling the two batters together with a butter knife after each layer.  Once all the batter is in the pan, gently swirl all 3 layers together one last time.  Place the pan into a cold oven (do not preheat). Set the oven temperature to 300°F (150°C) and bake for 80-85 minutes (set a timer as soon as the cake goes into the oven, do not wait for the oven to reach 300°F), or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack. You can allow it to cool completely or wait about 30 minutes to serve. It’s delicious warm. *Blueberry Compote and Matcha Whipped Cream recipes are on my Substack*

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