ほっこり和風♡よもぎ小豆ケーキ 
Cozy Japanese-Style Mugwort Azuki Cake
A moist cake with mugwort powder and boiled azuki beans. It pairs well with chestnuts and makes a soothing Japanese sweet. Enjoy with Japanese tea.
The origin of this recipe: Recently, I've been into baking smaller cakes with this silicone mold. I got some mugwort powder the other day, and naturally thought of azuki beans... It turned out delicious, so I'm sharing it.
Cozy Japanese-Style Mugwort Azuki Cake
A moist cake with mugwort powder and boiled azuki beans. It pairs well with chestnuts and makes a soothing Japanese sweet. Enjoy with Japanese tea.
The origin of this recipe: Recently, I've been into baking smaller cakes with this silicone mold. I got some mugwort powder the other day, and naturally thought of azuki beans... It turned out delicious, so I'm sharing it.
Cooking Instructions
- 1
Pour boiling water over the mugwort powder, let it sit for a while, then strain through a tea strainer and squeeze out the water.
- 2
Cut the chestnut into suitable sizes for topping. Sift the cake flour and baking powder together.
- 3
Crack the egg into a bowl, add sugar, and whisk lightly until slightly thickened.
- 4
Add the oil and mix, then add the squeezed mugwort powder and mix again.
- 5
Switch to a spatula, sift in the cake flour and baking powder, and fold gently without kneading.
- 6
When about 80% mixed, add the boiled azuki beans and mix until no flour remains.
- 7
Pour the batter into the mold, top with chestnuts, and bake in a preheated oven at 350°F (180°C) for 15-20 minutes. It's done when a skewer comes out clean.
- 8
Once baked, it won't rise enough to crack, but it will be moist and delicious.
- 9
After it cools slightly, cover with a lid or plastic wrap to cool completely.
- 10
Cross-section view.
- 11
The silicone steamer's heat resistance was 450°F (230°C), so I baked it at that temperature. If using a different mold, line it with parchment paper.
- 12
If using a metal mold, the heat circulates faster, so the baking time may vary.
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