cathy’s pleasure: Houjicha Cake with Warabimochi


Houjicha Cake with Warabimochi

Substances:

Hojicha cake:

100g unsalted butter, soften

70g positive 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

Methodology:

1. Whisk butter & sugar until mild
& fluffy. Whisk in vanilla extract & eggs one by one until mixed

2. Sift in almond flour, cake flour,
baking powder & salt until mixed

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

Warabi Mochi (わらび餅 /
蕨餅)

Substances:

100g warabiko (bracken starch)

80g positive sugar

400g water

Kinako powder

Methodology:

1. Sprinkle kinako onto silpat mat.
Put aside

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

3. Warmth the combination over medium warmth
till it begins to boil. Then, cut back the warmth & stir continuously till the
combination is thick & translucent

4. Take away the mochi from the warmth
& switch to the ready silpat mat. Sprinkle extra kinako on prime &
let it cool within the fridge

 



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