Match orange double cream pound cake

Matcha orange double cream pound cake.JPG    

375 g plain flour
15 g matcha tea
1/2 tsp salt
1/4 tsp baking soda
340 g butter, room temperature
2-1/4 cup sugar
2 tsp vanilla essence
6 large eggs
300 ml double cream, add 1/4 Tsp salt and 1 Tsp orange juice
1 whole navel orange zest

Preheat oven to 170 C. Butter and lined a 10-inch tube pan. Set aside.
Sift together the flour, match powder, salt and baking soda. Set aside.

Cream together butter, sugar and vanilla. Beat for 5 to 7 minutes, or until light and pale yellow in color. Add the eggs, one at a time, beating well after each addition, stopping and scraping the sides of the bowl as needed.

Reduce the speed of the mixer and add the sifted dry ingredients alternately with the double cream (add salt and orange juice; stir mix well). Mix until fully combined. Stir in the orange zest with a wooden spoon. Pour into prepared pan and place in the oven.

Bake for 1 hour 20 minutes, or until a skewer inserted into the center comes back clean. Remove from oven and let cool in pan on a cooling rack for 15 minutes, then remove from the pan and let cool completely.

Note: Oven temperature vary. You might put in less time about 45-60 minutes.