not sure if anyone still reads my blog but i took an (almost) 2 year hiatus and i’ve settled into my new home, finally! so i’ve decided to come back to blogging at least for now and will be sharing recipes once again. so if any of my followers are still here, a big HELLO to you all!
as always spring is my favorite season at least when it comes to sweets making, so i’ve decided to start my series of hinamatsuri/girls day/hanami spring sweets with a tri colored pound cake! this turned out beautifully with a split down the center top. i used raspberry powder for the pink layer and it has a nice tangy taste to it not unlike yogurt. the 3 colors from bottom symbolize grass, snow followed by flowers, very apt for spring.
i’ve stopped using my DSLR & pc for awhile now. they’re still in storage so im now using my phone solely to blog. hopefully my photos still look fine. the web version for blogger is not exactly user friendly but this will have to do, for now.
recipe is from cookpad
(makes 1 loaf)
100g cake flour
1 tsp baking powder
1 tsp matcha powder
1 tsp strawberry powder (i used raspberry powder)
100g butter, softened
80g caster sugar (i reduced to 60g)
2 eggs, room temp
1. preheat oven to 170C.
2. sift together cake flour & baking powder.
3. whisk together butter and sugar until pale, then add in eggs one at a time. whisk until combined.
4. fold in flour mixture.
5. separate mixture into 3 equal portions then add in matcha powder & strawberry powder into the 2 portions respectively..
6. put batter into piping bags and pipe the matcha batter in the bottom of the loaf tin followed by the original then the strawberry batter.
7. smooth mixture with a spatula with the two ends taller than the center, like a concave shape. this is to ensure that the cake rises evenly with a crack exactly in the center. that way you dont have to draw a line down the middle like some recipes do.
8. bake for 40-50 mins, remove cake from tin and leave to cool.
and bonus pics! a preview of my kitchen :
my kitchen is relatively small this time round, but i do have dedicated prep areas for baking (two, to be exact) which is great. they’re not in the pic because i didnt take pics of them yet.
sink area. totally digging the black granite sink and champagne gold faucet.
i also have two built in ovens now since i make lots of macarons. have got a couple of orders since i moved in and the ovens really made a helluva difference! makes me life so much easier.