I have been speaking of having sweets in our newly furnished washitsu... Matcha Pound Cake anybody?
1-2 Tbsp matcha (green tea powder)
100 g unsalted butter
80 g sugar
2 egg yolks
Combine butter and sugar and beat until creamy, add egg yolks one at a time and mix well.
In a small bowl mix matcha with 2 Tbsp of water, add to the creamy mixture in the first bowl and stir well. The batter will now have a truly fabulous deep green colour.
2 egg whites
30 g sugar
a pinch of salt
In a large bowl whip egg whites and salt until they hold a soft peak, add sugar and salt, beat
120 g flour
1/2 tsp baking powder
Mix baking powder and flour, sieve into the butter/ egg yolk/ sugar cream, stir.
With a rubber spatula fold the egg whites into the batter, well but not too well, just so that you don't see any white streaks.
Pour batter in cake pan (16.5 x 8 x 8 cm, lines with parchment paper) and bake for 15 minutes at 180 degrees Celsius, then reduce the heat to 160 degrees and bake for another 35 - 40 minutes.
Serve with yude azuki (cooked, sweet red beans) and matcha cream (heavy cream with green tea powder and a bit of sugar), or just as it is.
Or with sesame cookies... :)
This night I'll be working on a new cardigan for me, a second edition of my Reversible (ravelry link). Again in Beaverslide, this time McTaggart Tweed, Wild Myrtle.
I started this cardigan at the end of April but could work on it only little by little, so I'm very happy to say I almost am done with seaming it now. A bit tricky since I am using the Beaverslide for the seams and must be terribly careful not to tear the thread, but just a little bit more and we're there. Looking forward to it a lot.
On a side note: I am curious when this blue phase I appear to be in will draw to an end. It's so funny how much I love shades of blue right now. I am seeing my yarn and fabric stash with a whole different set of eyes...Nice to rediscover forgotten treasures.
Bye for today!
EDIT: Important information about the cake!!!
The paper lining for the pan should be stucking out of the pan for about 5 cm. The cakes grows slowly but severely and has just the right shape when being baked in this rather small pan with the lining extending the sides of the pan.
I am sorry if I already caused any smaller or greater catastrophes in your ovens.