抹茶×かぼちゃ×チーズの贅沢パウンドケーキ｜韓国人気パティシエレシピ・しっとり濃厚で味わい深い、ぜひ試してほしい一品! ・Matcha Pumpkin Cheese Pound Cake

If you love pumpkin-flavored desserts, this pound cake is definitely worth trying. The soft, naturally sweet pumpkin, smooth cream cheese, and crisp matcha crumble come together beautifully, creating a rich and layered texture. It is gently sweet, moist, tender, and full of flavor. Really delicious! Mold size: 17*8*6cm Ingredients: -Crumble: cake flour 35g, matcha powder 3.5g, almond flour 20g, granulated sugar 20g, cold unsalted butter 28g -Pound cake: unsalted butter 56g, cake flour 110g, almond flour 50g, baking powder 3.5g, whole egg 77g, granulated sugar 90g, mashed cooked pumpkin 105g, roasted pumpkin cubes 80g, cream cheese 80g Tips: 1.Line the mold with baking paper. 2.Butter needs to be softened in advance. 3.Egg should be used at room temperature. 4.Cut the cream cheese into 2cm cubes. How to make: 1.Steam the pumpkin, remove the seeds and peel, steam until soft, then mash and set aside. 2.Roast the pumpkin, cut 80g of pumpkin into 2cm cubes, bake at 165°C/356°F for 18 minutes, then let it cool. 3.To make crumbles, sift 35g cake flour, 20g almond flour, and 3.5g matcha powder, add 20g granulated sugar and 28g cold unsalted butter , cut and mix with a scraper. Then crumble the butter with your fingers until it forms loose crumbs. When the color darkens and it feels slightly moist, chill and set aside. 4.To make the pound cake, beat 56g softened unsalted butter with electric mixer on high speed for 3 minutes until fluffy and white. 5.Sift 110g cake flour, 50g almond powder and 3.5g baking powder, mix on medium speed until well combined. 6.Mix 77g whole egg and 90g granulated sugar until well combined, then add to the flour-butter mixture in three additions, mixing on medium speed until smooth each time. 7.Add 105g mashed cooked pumpkin, mixing on medium speed until smooth. 8.Add 80g roasted pumpkin cubes, 80g cream cheese, fold until will combined. 9.Pour the batter into the mold, smooth the surface and sprinkle the crumble evenly on top. 10.Bake 175°C /347°F for 50-60 minutes, once baked, remove the cake from the mold and let it cool. #抹茶 #パウンドケーキ #かぼちゃ #お菓子作り#パン作り#手作り#レシピ #簡単 #howto #easybaking #homebaking #bakewithme #easydessertrecipe #poundcake #matcha #pumpkinrecipes