Matcha Red Bean Cake (Soft, Moist, and Beautifully Japanese)
Matcha and red bean (anko) is one of the most classic flavour combinations in Japanese confectionery. This soft, moist cake brings the two together in the most satisfying way.
Ingredients
- 150g plain flour
- 2 tbsp matcha powder
- 1.5 tsp baking powder
- 2 large eggs
- 120g sugar
- 80ml neutral oil
- 100ml milk
- 200g sweet red bean paste (anko)
How to Make Matcha Red Bean Cake
- Preheat oven to 175C. Grease and line a 20cm round cake tin.
- Sift together flour, matcha powder, and baking powder. Set aside.
- Whisk eggs and sugar until pale and slightly thickened.
- Add oil and milk to the egg mixture and stir.
- Fold dry ingredients into wet until just combined.
- Pour half the batter into the prepared tin. Drop spoonfuls of red bean paste evenly over the batter.
- Pour remaining batter over the top. Smooth the surface.
- Bake for 28 to 32 minutes until a skewer comes out clean.
- Cool completely before slicing. Dust with matcha powder to serve.
What You’ll Need:
Jade Leaf Matcha Organic Culinary Grade Matcha Powder
Tips
- Do not overmix the batter after adding flour
- Red bean paste can be swirled through for a marbled effect
- This cake keeps well in an airtight container for 3 days
Frequently Asked Questions:
Where can I find red bean paste?
Asian supermarkets stock both smooth (koshian) and chunky (tsubuan) red bean paste. Online retailers also carry it.
Can I use homemade red bean paste?
Yes. Homemade anko has a fresher, less sweet flavour than store-bought.
