Name: Tri-flavoured Pound Cake
Prep time: 10 min
Cook time: PT-486573H55M8S
Total time: PT-486573H55M8S
Cuisine: Fusion
Ingredients: 1 egg; 60g flour; 40g white chocolate; 40g butter; 15g sugar; Pinch salt; 1/3 tsp baking powder; 1/2 tsp matcha powder; 2 tsp black sesame paste

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This Tri-flavoured Pound Cake combines three delightful flavors—matcha, black sesame, and white chocolate—into one decadent treat. The balance of bitter matcha and black sesame with the sweetness of white chocolate makes this cake uniquely flavorful and irresistible. With a marbled design that showcases the beautiful mix of green, black, and creamy white, it’s as pleasing to the eyes as it is to the taste buds. Perfect for anyone who enjoys a twist on traditional flavors, this cake will not last long on your table!

Tri-flavoured Pound Cake

Why You’ll Love This Recipe

If you’re a fan of matcha and black sesame, you’ll love this cake that elevates both flavors by pairing them with the smooth sweetness of white chocolate. The combination of these three ingredients creates a complex but harmonious flavor profile. Additionally, the cake is small, making it an ideal treat for a small gathering or even a personal indulgence. The subtle sweetness of the white chocolate balances out the more earthy and bitter notes of the matcha and black sesame, offering a well-rounded, delicious bite every time. It’s a quick, easy, and versatile dessert that’s sure to impress!

Ingredients

1 egg
60g flour
40g white chocolate
40g butter
15g sugar
Pinch salt
1/3 tsp baking powder
1/2 tsp matcha powder
2 tsp black sesame paste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C).
Melt the butter and white chocolate together, either over the stovetop or in the microwave. Let the mixture cool to room temperature.
In a separate bowl, whip the egg and sugar together using a hand mixer or stand mixer until the mixture thickens and becomes white in color.
Sift the flour and baking powder into the egg mixture. Fold in the flour mixture until well combined.
Add the cooled butter and white chocolate mixture to the egg-flour mixture and mix until smooth.
Divide the batter into three equal portions.
Mix matcha powder into one portion, and black sesame paste into another.
Leave the third portion plain (the white chocolate flavor will be preserved here).
Marble the three different batters by spooning them into your prepared loaf tin, then gently swirling with a knife or spatula to create a marbled effect.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool slightly before serving.

Servings and Timing

Prep Time: 10 minutes
Cook Time: 18-22 minutes
Total Time: 30-35 minutes
Serves: About 4-6 people (depending on slice size)

Variations

Add Nuts: Add some toasted almonds or macadamia nuts to the batter for a delightful crunch and extra flavor.
Glaze: For an extra touch of sweetness, you can drizzle a white chocolate glaze over the top of the cake once it has cooled.
Flavour Adjustments: If you’d prefer less bitterness from the matcha, you can adjust the amount of matcha powder based on your taste.

Storage/Reheating

Store any leftover cake in an airtight container at room temperature for up to 3 days. To keep it fresh, you can also wrap the cake tightly in plastic wrap and store it in the refrigerator. If you prefer your cake warm, reheat individual slices in the microwave for 10-15 seconds.

FAQs

Can I use regular chocolate instead of white chocolate?

Yes, you can use milk or dark chocolate instead of white chocolate, though it will change the overall flavor of the cake.

Can I bake this in a larger loaf tin?

If you’re using a larger tin, you’ll need to adjust the baking time accordingly. A larger loaf will take longer to bake, so be sure to check the center with a toothpick before removing it from the oven.

Can I substitute black sesame paste with sesame seeds?

Yes, you can grind black sesame seeds into a paste or use pre-ground sesame powder, though paste gives a smoother consistency to the batter.

Is there a substitute for matcha powder?

If you’re not a fan of matcha, you can try substituting it with another powdered tea like green tea powder, or skip it altogether for a more neutral cake.

How do I prevent my cake from drying out?

Make sure you do not overbake the cake. Keep an eye on it during the last few minutes of baking, and remove it from the oven once a toothpick inserted into the center comes out clean.

Can I make this cake ahead of time?

Yes, this cake stores well and can be made a day or two ahead of time. Just be sure to wrap it tightly to retain its moisture.

Can I freeze this cake?

Yes, you can freeze the cake by wrapping it tightly in plastic wrap and placing it in an airtight container. When you’re ready to eat, thaw at room temperature for a few hours.

How can I make this cake vegan?

To make this cake vegan, substitute the egg with a flax egg or chia egg, and replace the butter and white chocolate with dairy-free alternatives.

Can I double this recipe?

Yes, you can double the recipe to make a larger cake, just make sure to adjust the baking time accordingly.

Why is my cake not marbling well?

If your batter is too thick, it can make marbling difficult. Ensure your batter has a smooth, slightly runny consistency to make marbling easier.

Conclusion

This Tri-flavoured Pound Cake is a delicious fusion of contrasting flavors that come together beautifully in one simple recipe. The bitterness of the matcha and black sesame blends harmoniously with the sweetness of white chocolate, offering a well-rounded, delightful treat. Easy to make and perfect for sharing, this cake will become a go-to for anyone looking to enjoy a dessert with a unique twist. Try it today for a fun, flavorful experience!