< PreviousMARBLED MATCHA POUND CAKE WITH BERRY COMPOTE Matcha, a finely milled green tea powder, adds a gorgeous swirl and lightly toasted, earthy note to this otherwise straightforward pound cake. Cut a slice and eat it plain, or serve it with berry compote—its brightness complements matcha’s rich flavor—and maybe even whipped cream or ice cream. MAKES 4 TO 6 SERVINGS w Preheat the oven to 325 degrees F. Grease and flour an 8 1/2-by-41/2-inch or 9-by-5-inch loaf pan. w In the bowl of a stand mixer fitted with the paddle attach- ment, beat the sugar, butter, cream cheese, zest, vanilla, baking powder, and salt on medium speed until light and fluffy, 4 to 5 minutes, scraping down the bottom and sides of the bowl often. Add the eggs one at a time, beating to fully incorporate after each addition and scraping down the bowl as needed. Reduce the speed to low and add the flour in two additions, beating until just combined. Scrape half of the batter into a medium bowl. w Sift the matcha into the remaining batter in the mixer bowl. Mix on low speed until evenly distributed, no more than 10 seconds. Scrape down the bottom and sides of the bowl and use a silicone spatula to fold the batter once or twice if neces- sary to finish incorporating the matcha. w Alternate spooning large dollops of each batter into the pre- pared pan. Rap the pan on the counter to even out the top. Insert a skewer or chopstick all the way down to the bottom of the pan and make six to eight figure-eight patterns throughout the batter. 1 cup plus 21/2 tablespoons (225 g) granulated sugar 3/4 cup (170 g) unsalted butter, at room temperature 6 ounces (170 g) cream cheese, at room temperature 11/2 teaspoons finely grated lemon zest 1 1/2 teaspoons vanilla extract 11/2 teaspoons baking powder 1 teaspoon kosher salt 3 eggs, at room temperature 1 3/4 cups (225 g) all-purpose flour, plus more for dusting (see Note) 11/2 to 2 tablespoons matcha powder (see page 139) Berry Compote (recipe follows), for serving 138 EVERYDAY CAKE w Bake the cake until a tester inserted into the center comes out clean, 70 to 80 minutes for an 8 1/2-by-41/2-inch pan or 60 to 70 minutes for a 9-by-5-inch pan. Allow the cake to cool for 30 minutes in the pan before running a knife around the edges of the pan and inverting the cake onto a wire rack. Cool com- pletely before cutting slices and topping with berry compote. Berry Compote This versatile compote can also be made with chopped rhubarb or stone fruit. MAKES ABOUT 1 CUP w In a small saucepan, stir together the berries, 3 tablespoons of the sugar, 1 tablespoon of the water, citrus juice, and salt and bring to a simmer over medium-high heat. Reduce the heat to medium and simmer, stirring occasionally, until the berries have softened and released their juices, 8 to 10 minutes. In the final minute of cooking, in a small bowl, stir together the cornstarch and remaining 1 teaspoon water. Add the slurry to the pan and stir the mixture, while simmering, until thickened. Remove the pan from the heat and add the vanilla. Taste and add more sugar if desired. Allow the compote to cool, or serve warm spooned over cake. Store in an airtight container and refrigerate for up to 5 days. 3/4 pound (340 g) fresh or frozen berries, such as hulled and halved strawberries, blackberries, or raspberries 3 to 4 tablespoons granulated sugar 1 tablespoon plus 1 teaspoon water, divided 1 to 2 teaspoons freshly squeezed orange or lemon juice Pinch of kosher salt 1 teaspoon cornstarch 1/4 teaspoon vanilla extract When baking with matcha, look for the less expensive culinary- grade variety (save the ceremonial stuff for drinking). It has a slightly different flavor profile but serves the same purpose for half the cost. It’s available online and in most Asian super- markets. For this cake, decide which amount of matcha to use based on how pronounced you want the flavor to be. BAKING WITH MATCHA POWDER NOTE : For an even lighter, more delicate crumb, sub- stitute the all-purpose flour with 2 cups plus 3 table- spoons (275 g) cake flour. LoAf CAkES 139Next >