Matcha & Azuki Cake

Name: Matcha & Azuki Cake
Yield: 18 to 20cm Round Cake Tin
Cuisine: British
Ingredients: 3-4 Eggs; 90 g (100 ml) Caster Sugar; 90 g (150 ml) Self-Raising Flour; 1 tablespoon Matcha Powder; 20 g Butter; 1 cup Thick Cream; Sweet Azuki Beans (Amanattō)

Hiroko Liston @hirokoliston

Melbourne, Australia

Matcha has become very trendy in Australia. For cakes, cookies, teas, latte drinks and ice creams, I can see Matcha foods everywhere. Only recently I started enjoying Matcha flavour after disliking it for many years. To make this cake, I simply added Matcha powder to my sponge cake recipe and it worked. You can use your own sponge cake recipe. Just add 1 tablespoon of Matcha powder.

Hiroko Liston @hirokoliston

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Ingredients

18 to 20cm Round Cake Tin

3-4Eggs
90 g (100 ml)Caster Sugar
90 g (150 ml)Self-Raising Flour
1 tablespoonMatcha Powder
20 gButter
Filling
1 cupThick Cream
Sweet Azuki Beans (Amanattō)

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Steps

1

Preheat oven to 170°C. Line base and side of a 18-20cm round cake tin with baking paper.
2

Place Eggs and Caster Sugar in a bowl. Using an electric mixer, beat on high speed until thick and creamy and sugar dissolved.
3

Fold in shifted Flour and Matcha Powder. Add melted Butter and mix to just combine.
4

Bake for 30 to 35 minutes or until sponge springs back when lightly touched. Turn sponges, top-side up, on wire racks to cool.
5

Slice the cake into three pieces. Place 1 sponge piece on a plate. Spread with whipped cream and sprinkle some Sweet Azuki Beans. Top with another piece, and repeat the same. Place the top piece and cover with the remaining cream. Dust with Matcha Powder if you like.
6

*Note: If you can’t find Sweet Azuki Beans (Amanattō), you can cook them by yourself. Simply boil some Azuki beans (red beans) in water, and add some sugar when tender, Then dry them.