Hojicha Cakes
These Hojicha cakes are soft and spongy with a hint of Hojicha fragrance. They're great to serve with a cup of Hojicha tea to share these yummy cakes with your family at home.
Ingredients
- 3 large eggs
- 60 g caster sugar
- 120 g cake flour/plain flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1.5 tbsp hojicha powder
- 50 ml fresh milk
- 30 ml corn oil
- 1 tbsp honey
Instructions
- Preheat oven at 150 degrees C. Grease small muffin pan with butter or cooking spray and set aside. Combine cake flour, baking powder, baking soda and Uji hojicha powder in a bowl and set aside.
- Mix well fresh milk and corn oil together, then add honey and stir well again, set aside.
- In a mixing bowl, whisk eggs and sugar at high speed till thick and fluffy, for about 5 minutes.
- Sieve flour mixture into egg batter in 2 portions. Fold gently until combined with a rubber spatula.
- Stir well the milk mixture again and then scoop some batter into it, mix well. Pour the milk mixture into the remaining batter and gently fold well with a rubber spatula.
- Pour batter into the muffin pan to 90 percent full. Then bake in the preheated oven for about 20 minutes or skewer inserted in the cake comes out clean.
- Release the small cakes from muffin pan once it is out of the oven.
Nutrition
Calories: 30kcalCarbohydrates: 2gProtein: 1gFat: 3gSaturated Fat: 1gTrans Fat: 1gSodium: 138mgPotassium: 1mgFiber: 1gSugar: 2gVitamin C: 1mgCalcium: 21mgIron: 1mg
Tried this recipe? I would love to see it!Mention @ann_journal or tag #ann_journal!
Enjoyed this post? Never miss out on future posts by following >> Anncoo Journal!