Matcha Pound Cake -Gluten Free Recipe | Emojoie Cuisine

Matcha Pound Cake -Gluten Free Recipe | Emojoie Cuisine

This recipe is matcha and adzuki pound cake made with extra egg whites for making sweets.
I used rice flour to make gluten-free pound cake.
You can use canned or instant adzuki beans.

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■ Ingredients of 18 cm pound cake mold
Egg white … 120 g
Milk … 20 g
Sugar … 80g
Rice flour … 70 g (You can substitute with flour)
Almond powder … 70 g
Baking powder … 6 g (1 tsp)
Matcha powder … 6 g (1 tsp)
Unsalted butter … 100 g
Adzuki … 120 g (the weight of adzuki after boiling)

-Dried adzuki bean weighs more than 2 times when boiled. You don’t need to measure water to pour. Please put the same amount of sugar as dry adzuki.

Bake in an oven at 170 °C for 50 to 60 minutes

■ Matcha Latte
Put 1/2 teaspoon of matcha powder into 100ml of hot water and whisk well.
Put milk and ice in a glass, pour the matcha on ice, and the layers will separate beautifully.

Recommende Matcha
https://amzn.to/2KnrK18
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