Houjicha Cake with Warabimochi

Houjicha Cake with Warabimochi

Ingredients:

Hojicha cake:

100g unsalted butter, soften

70g fine sugar

2 eggs

1/2 vanilla extract

100g almond flour

40g Blue Jacket cake flour

10g hojicha powder

1/2 tsp baking powder

1/2 tsp salt

Method:

1. Whisk butter & sugar till light & fluffy. Whisk in vanilla extract & eggs one at a time till combined

2. Sift in almond flour, cake flour, baking powder & salt till combined

4. Pipe batter into mould. Bake in a preheated oven @170C for 15mins

Warabi Mochi (わらび餅 / 蕨餅)

Ingredients:

100g warabiko (bracken starch)

80g fine sugar

400g water

Kinako powder

Method:

1. Sprinkle kinako onto silpat mat. Set aside

2. In a medium saucepan, combine warabiko, sugar & water

3. Heat the mixture over medium heat until it starts to boil. Then, reduce the heat & stir constantly until the mixture is thick & translucent

4. Remove the mochi from the heat & transfer to the prepared silpat mat. Sprinkle more kinako on top & let it cool in the fridge