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  • Serves: 4-6
  • Prep: 15 Minutes
  • Cook: 45 Minutes
Metric | Imperial Measurement Conversions

INGREDIENTS

For Matcha Pound Cake:

  • 1/2 cup/125g Butter soften
  • 2/3 cup/120g Natvia Sweetener
  • 2 each Eggs
  • 1 tsp Vanilla
  • 1 tbsp/20ml whole milk
  • 1 cup/150g Plain flour
  • 1 tbsp/7g Matcha powder

For Toppings:

  • 1 1/2 cups/375ml Whipping Cream
  • 1 tsp Vanilla Extract
  • Fresh Strawberries halved

METHOD

  1. Starting with the Matcha Pound Cake, preheat oven to 180C. Grease a loaf pan and set aside.
  2. Next, in a mixing bowl, combine butter and Natvia. Cream until smooth.
  3. Add egg, one at a time, and beat until well incorporated. Add vanilla.
  4. In a small bowl, sift together flour and matcha powder. Add the dry into the wet ingredients and mix well.
  5. Pour batter into prepared loaf tin. Bake for 40-45 minutes or until set and edges slightly turned brown.
  6. For the Topping, meanwhile, add vanilla into cold whipping cream and beat until soft peak formed.
  7. Serve one to two slices of matcha pound cake with a dollop of vanilla whipped cream and fresh strawberries.
  • Nutritional Info

    No nutritional info supplied

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