Matcha Red Bean Cake

Matcha 

Red Bean 

Cake

Ingredient
For 20*20cm square baking pan

Eggs 4
Sugar 75g
Cake Flour 90g
Milk 100g
Vegetable Oil 30g
Matcha/Green Tea Powder 10g
Cooked Red Beans (Adzuki) 55g
Salt Pickled Cherry Blossoms Few 

Grease cake pan with butter,
or line with parchment paper in the bottom and the sides 

Preheat oven to 320°F/160°C

  Salt Pickled Cherry Blossoms

Soaking salt pickled cherry blossoms in the water
to remove excess salt about 20 minutes

Dry up pickled cherry blossoms with kitchen paper
Set aside

Sift the flour and Matcha powder together and set aside

Add 1/2 tsp of flour to red beans and mix together,
it will prevent the red beans from sinking to the bottom of the cake.

 

In a larger bowl put egg yolks, milk and vegetable oil, mix well. 
 

  Add flour and whisk until smooth

In another large bowl, beat the egg whites

When egg whites is foamy,
add sugar little by little at a time,
and continue to beat until meringue is stiff peaks.
 
  

Pour about 1/4 of the meringue and fold it into cake batter,
and the repeat with the remaining meringue
until the cake batter is evenly combined.
 
  

Then gently to fold in red beans

Pour the batter into cake pan

And tap the cake pan to release air bubbles

Place sale pickled cherry blossoms on the top of cake batter

Bake at 160°C / 320°F for 30-35 minutes
or until top is golden brown

Place on a wire rack to cool completely

Follow my blog with Bloglovin