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 heating, stirring constantly. The butter will foam, start to bubble vigorously, and turn a brownish, caramelized color, with a specific nutty aroma. The small brown particles that settle at the bottom of the pan will provide the distinct flavor. The process takes approximately 3 minutes. When ready, remove from heat and let it cool to room temperature.

Preheat the oven to 170 °C. Line the bottom of a loaf pan with baking paper, and grease the sides with a little oil. To the cooled brown butter, add the cane sugar and oil, then mix until smooth. Incorporate the eggs one by one.

In a separate bowl, mix the flour, baking powder, half a teaspoon of vanilla powder, and salt. Add the dry mixture to the wet ingredients, along with the milk. Mix with a whisk until you get a homogeneous and quite dense batter.