Adzuki Pound Cake
I wanted to make something Japanese-style in a pound cake pan.
This cake is a little sweet because of the adzuki beans. Adjust the amount of sugar to taste.
Once baked and cooled, I think it's better to wrap the cake in plastic wrap and leave overnight to make it even more moist. Recipe by Staff Takako
Adzuki Pound Cake
I wanted to make something Japanese-style in a pound cake pan.
This cake is a little sweet because of the adzuki beans. Adjust the amount of sugar to taste.
Once baked and cooled, I think it's better to wrap the cake in plastic wrap and leave overnight to make it even more moist. Recipe by Staff Takako
Cooking Instructions
- 1
(Preparation 1) Lightly grease a pound cake pan with butter (not listed), dust with cake flour, and chill in the refrigerator. Start preheating the oven to 180℃.
- 2
(Preparation 2) Bring the eggs to room temperature. Melt the butter in the microwave. Sift the flour and baking powder together.
- 3
Beat the eggs with a hand mixer, then add the sugar and beat well until the mixture thickens.
- 4
Add the melted butter a little at a time (so that the mixture doesn't separate) and mix well after each addition.
- 5
Fold in the dry ingredients. Once mixed, fold in the adzuki beans.
- 6
Pour the batter into the cake pan (about 80% full) and level the batter, making a dent in the center. Then, put into the oven and bake for 45 to 50 minutes.
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