Easy Mochimugi Pound Cake
A pound cake made with mochi barley flour, which is rich in dietary fiber.
Freshly baked, it’s soft and chewy; the next day it becomes moist — both are delicious.
Ingredient
| ≪Ingredient≫ | For one pound cake loaf |
| Cake flour | 70 g |
| Mochimugi flour | 30 g |
| Sugar | 100 g |
| Butter (softened at room temperature) | 100 g |
| Eggs | 2 |
| Baking powder | 1.5 tsp |
Instructions
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Preheat the oven to 170°C (338°F).
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Sift together the cake flour, mochimugi flour, and baking powder.
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Cream the butter until smooth, then add sugar and mix well.
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Gradually add the beaten eggs into step 3, mixing well each time.
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Fold the dry ingredients from step 2 into the wet mixture from step 4 until just combined.
- Grease a pound cake pan with butter (not listed in ingredients), pour in the batter, and tap the pan lightly to release air bubbles.
- Bake for 20 minutes, remove and score the center with a knife, then bake another 20 minutes. If it looks like burning, cover with foil. Insert a skewer — if it comes out clean, it’s done.
