- 3 tablespoons heavy cream
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 1/2 sticks butter, room temperature
- 1 cup cups sugar
- 1/4 honey
- 1 teaspoon kosher salt
- 2 cups all purpose flour
- 1 1/4 teaspoons baking powder
- 1/3 cup unsweetened matcha powder, or as needed
- 1 cup confectioners’ sugar
- 2 tablespoons heavy cream, or as needed
Preheat the oven to 350F. Grease a 1 lb (8 1/2-inch) loaf pan; set aside.
In a medium bowl, combine the heavy cream, eggs, vanilla, and sour cream; whisk to combine, and set aside. In a separate bowl, combine the flour, baking powder, and salt; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, sugar, and honey on medium-high until light the fluffy, 3 to 4 minutes. Scrape the sides of the bowl, as needed.
Add about one third of the flour mixture and mix just until combined. Add about half of the egg mixture, and mix until just incorporated. Repeat with another third of the flour mixture, the remaining egg mixture, and the remaining flour, and mix just until combined.
Transfer about half of the batter to the prepared loaf pan, keeping it along one side length-wise as much as possible.
To the remaining batter, add the matcha powder, mixing just until the matcha is incorporated. Transfer the matcha-batter to the pan, beside the other batter. Use a knife to swirl the two batters together to create a marble pattern.
Place the loaf pan on a baking sheet and transfer to the oven. Bake until a knife inserted into the center comes out clean, about 1 hour and 10 minutes. Let cool in the pan for about 10 minutes before turning out onto a cooling rack to cool completely.
To make the icing, combine the confectioners’ sugar and heavy cream in a bowl and whisk until smooth. Pour the icing over the cooled cake and set aside for at least 30 minutes to set before slicing.
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