Matcha and Mascarpone Loaf Cake

Start by preparing the brown butter (beurre noisette). Place the butter in a small saucepan and heat it over low heat. Once melted, continue stirring constantly. The butter will foam, begin to boil intensely, and turn a brownish color, with a slight caramel aroma. Small brown particles will form at the bottom of the saucepan, giving it its specific flavor. The process takes approximately 3 minutes until the butter turns golden-brown. Remove from heat and let it cool to room temperature.

Preheat the oven to 170 °C. Line the base of a loaf pan with baking paper, and grease the sides of the pan with a little oil. To the cooled brown butter, add the brown sugar and oil, then mix until combined. Incorporate the eggs one by one. In a separate bowl, mix the flour, baking powder, 0.5 teaspoon of vanilla, and salt. Add the dry mixture to the wet ingredients, along with the milk, and whisk until you get a homogeneous and quite dense batter.

Pour the batter into the prepared pan and bake in the preheated oven for approximately 50 minutes. Let the loaf cake cool slightly in the pan, then remove it and let it cool completely on a wire rack.