Matcha Pound Cake with Adzuki Cream

Author: Anita Jacobson




Prep Time: 15 mins

Total Time: 15 mins

Serves: 8



  1. Cut pound cake into 3 layers.
  2. Make the adzuki cream: Whisk the whipping cream until stiff, then fold in the anko and mix into a homogenous mixture.
  3. Assemble the cake: From bottom to top: 1 layer of pound cake, 1/3 of a adzuki cream, 1 layer of pound cake, 1/3 of adzuki cream, final layer of pound cake. Cover the cake with the remaining 1/3 of adzuki cream.
  4. Chill the cake for 2 hours. Cut and serve.

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