I LOVE it when cakes turn out well on the very first try, as it says a lot about the recipe. This green tea pound cake recipe by Nick Malgieri really works. The taste of green tea melds perfectly with butter, and it is moist, tender and – very important to Asian tastebuds – not too sweet.
It may have something to do with the fact that the eggs yolks were separated from the whites, which is quite unusual for pound cakes.
I’m so pleased with the result that I’ve asked Z to angle this photo like the one in Malgieri’s book. Some people call it copying, I call it flattery.
(Actually, Z says he likes this one better.)
(I kinda agree.)