Friday, 7 July 2017

Matcha & Adzuki Layer Cake (Red Bean)


When the weather's hitting 33 degrees and feeling more like 38 degrees, being outside is sure appealing. The last thing on your mind is being stuck in the kitchen, surrounded by a hot oven and having to do what feels like a work out to make a recipe. This recipe is an absolute breeze and you merely need the oven for a maximum of 15 minutes.

This cake comes out light as a feather, full of flavour and is best served chilled. What could be more appetising on a summers day? Matcha and adzuki are a superb combination that is very popular amongst Japanese and Chinese cuisine. They are superbly healthy, readily available and most important, they taste amazing together. A real earthiness from the matcha, with a clean finish as you get the sweet filling from adzuki beans and a hint of savoury that they also provide. It makes the perfect combination.

Adzuki is simply red beans. Here in Taiwan you can easily buy them in store, vac packed in the fridge, cooked. It really makes this recipe bliss to make knowing a lot of the work is done. However, if your not lucky enough to have that ease, this information is vital for you. If your bag of beans has cooking instructions on them, follow them as most won't. You will need to soak them for at least 1-2 hours. When it comes to cooking, cook them in sweetened water. When used in desserts it is the thing to do. You will be looking to cook them for around an hour or until tender.

This cake will make the perfect afternoon tea snack to have out in the lovely weather. If your looking for a iced tea to go with, search no further. This homemade bubble tea with boba is perfect to keep you cool and refreshed in the sun.

Recipe 

Ingredients:

Cake
10g matcha tea powder
40ml whole milk
20g rapeseed/ sunflower oil
25g sugar
7g cornflour
35g plain flour
10g matcha tea powder
4 egg whites
40g caster sugar

Filling
100g cooked red beans
100g whipping cream
10g icing sugar

Method:
  • For the cake, whisk together the milk, the 25g sugar, the matcha powder and the oil until combined and the sugar is dissolved. Sift the two flours and add them. Whisk until smooth and mixed together.
  • In a separate large mixing bowl, whisk the egg whites till their fluffy. Slowly add the sugar whisk whisking until peaks.
  • Add 1/3 of the egg whites to the flour mix. Fold through carefully and thoroughly. Add this to the remaining egg whites. 
  • Fold everything together gently until fully combined. (Do all of this as carefully as possibly so not to loose excess air).
  • Spoon onto a lined tray, 28x18cm preferably. Bake in a preheated oven at 160 degrees for 12-15 minutes. Once the cake is slightly springy it's ready. Leave to cool.
  • For the filling, mash the cooked red beans. In a separate bowl whip the cream with the sugar. Once there's stiff peaks fold through the mashed red beans. 
  • Once the cake is cooled, peel away the baking parchment and place back on the reverse side of the parchment. 
  • Cut into 3 equal sized rectangles. spread half the filling on the first layer. Add another layer and top with the remaining filling. Lastly add the last layer. 
  • Leave in a fridge for an hour to firm up before serving. Serve with a dusting of matcha powder and any extra cooked red beans you may have. 


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