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Matcha Honey Pound Cake with Lavender Honey

Matcha Honey Pound Cake with Lavender Honey

YIELD: Makes 8 servings

INGREDIENTS

For Matcha Honey Pound Cake with Lavender Honey:

1 cup - room temperature salted butter

2/3 cup - granulated white sugar

1/4 cup - wildflower honey

1/2 T - vanilla extract

5 each - whole eggs

1 2/3 cup - sifted all-purpose flour

1 1/2 T - sifted matcha green tea powder

as needed - cooking spray

2 cups - Honey Whipped Cream, recipe below

8 tsp. - Lavender Honey, recipe below

For Honey Whipped Cream:

1 cup - heavy whipping cream

1 1/2 T - wildflower honey

For Lavender Honey:

3 T - wildflower honey

3/4 tsp. - lavender flowers

DIRECTIONS

For Matcha Honey Pound Cake with Lavender Honey:
Preheat oven to 325°F with convection.

To the bowl of the stand mixer add the salted butter, granulated sugar, wildflower honey, and vanilla extract. Using the paddle attachment, beat the mixture on medium speed for ~10 minutes, or until extremely light and fluffy. Scrape down the sides of the mixing bowl using a spatula. Add one egg at a time to the mixing bowl, mixing on low speed between additions, until all eggs are incorporated. Once all eggs are added, beat the mixture on medium speed for 1 minute. Scrape down the sides of the mixing bowl using a spatula. Add the all-purpose flour to the mixing bowl. On low speed, mix the flour into the batter until just combined, ~1 minute.

In a separate bowl, section off 1/3 of the batter. Add the matcha, and fold into the batter until just combined. Place the base batter and matcha batter into separate piping bags. This will make it easier to swirl the cake. Spray 1 - 5"x9" loaf pan with cooking spray and line with parchment paper.

Pipe large dots of batter into the loaf pan or pans, alternating between the base batter and matcha batter. Repeat until all batter is used up. Using a butter knife or skewer, swirl the batter in the pan. Tap the pan down a few times on a flat surface to level the top and remove any large air bubbles. Transfer to the oven and place on the middle rack.

Bake the cake for ~1 hour or until the internal temperature reads 200°F. Remove cake from oven and allow to cool for 15 minutes in the pan. After 15 minutes, remove the cake from the pan and cool on a wire rack for 15-30 minutes, or until room temperature.

Slice the cake into 1" thick pieces.

Serve each individual slice with 1/4 cup of honey whipped cream and a 1 tsp. drizzle of lavender honey.

For Honey Whipped Cream:
Add the heavy whipping cream and wildflower honey to the bowl of the stand mixer. Whip the mixture on medium speed until medium peaks form, ~4-5 minutes. Use immediately.

For Lavender Honey:
Add the wildflower honey and lavender flowers to a small bowl. Mix to combine. Transfer the lavender honey to an airtight container and leave to infuse for a minimum of 24 hours.