Go Back

Red Fruit & Matcha Marble Pound Cake

Vegan marble pound cake made with matcha and red fruits
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Dessert
Keyword: Matcha, Vegan baking
Servings: 8 people
Calories: 459kcal

Equipment

  • Loaf pan ( 12 x 5 inches / 30 x 13 cm)

Ingredients

Cake Batter

  • 1 cup apple sauce (no added sugar) (250 g)
  • 1 cup + 3 tbsp granulated sugar (250 g)
  • 1 ⅔ cups AP flour (250 g)
  • 2 tsp baking powder (11 g)
  • ½ cup + 1 ½ tbsp canola oil (125 ml)
  • cup + 1 tbsp cranberry juice (100 ml)
  • 2 ½ tsp matcha powder - sifted (7 g)
  • ½ cup frozen red fruits (62 g)
  • pinch of salt

Glaze

  • 1 cup icing sugar (125 g)
  • 2 small tbsp water (25 ml)
  • ½ tsp matcha powder (1 g)
  • a couple tbsp red fruit jelly/jam
  • 1 dz whole almonds

Instructions

Cake batter

  • Preheat your convection oven to 320°F - 160°C (340°F - 170°C for a conventional oven).
  • In a bowl, mix together the flour, baking powder, and salt.
  • In another bowl, combine the apple sauce with the sugar.
  • Add half of the flour mix, then half of the canola oil, the rest of the flour and lastly the rest of the oil.
  • Incorporate the cranberry juice.
  • Evenly divide the cake batter in two bowls, mix the matcha powder in one, and the red fruits in the other.
  • Spray the loaf pan with oil, and pour half of the matcha cake batter, then half of the red fruit batter, and repeat the same process one more time.
  • Use a fork to create some swirls (going from the top to the bottom of the pan), and bake for about one hour.
  • Allow to cool down for a few minutes before unmolding, upside-down, on a cooling rack.

Glaze

  • In a bowl, whisk the icing sugar with the matcha powder, and pour the water in slowly until you get the right consistency.
  • Pour on top of the cake and spread evenly.
  • Drizzle with the red fruit jam, and sprinkle with crushed and whole almonds.
  • Store in an airtight container in the fridge for up to five days.

Notes

  • Matcha powder can create lumps in you batter, it’s always best to sift it before use.
  • I used a mix of frozen red fruits (blueberries, cherries, redcurrants, and raspberries), I would advice no to use strawberries as they tend to release too much juice. You can of course use fresh fruits.
  • if the jelly/jam is not runny enough, warm it up with a little bit of water. If using jam with pieces, strain it. Drizzle with a spoon or a piping bag.
  • Instead of apple sauce, you can use pear sauce ; the same way, you can replace cranberry juice by apple juice.
  • The glaze is not essential but adds a colorful and flavorful touch to the cake. Another option would be to make a raspberry or blueberry coulis and serve it on the side.
  • I like the crunchiness the almonds bring, pistachios or sesame seeds would be great substitutes. Roast them for a stronger flavor.
  • Use this recipe to make muffins/cupcakes, just don’t forget to adjust the baking time (about 20 minutes).
  • Calories are per one serving (total calories for the whole recipe : 3,676).