you would generally associate with pulling bunnies out of hats, coins behind your ears and sawing people in half (I quite like watching the latter).Whilst magic shows are fantastic, I sometimes wish the magic would apply to other areas, like dirty dishes disappearing and assignments completing themselves.
As we all know, that won't be happening (anytime soon) so I'm going to introduce you an equally good (if not better) alternative. Matcha Custard Cake- featuring, you guessed it, azuki beans.
Magic & cake? If you didn't think cake was already magical, I present you with the Magic Custard Cake.
This recipe was first spotted on White on rice couple's blog and is adapted from Raspberry Cupcakes recipe.
How magical is this cake? think rainbows and unicorns. Yes, that magical. Otherwise, how would a humble cake batter transform into 2 luscious layers of cake and custard? (hrrm... It could be the unicorns or Harry Potter..)
Is this magical cake hard to make? not at all!
1 cup plain flour
3 tablespoons quality matcha powder- for intense matcha flavour
110g butter, melted
2 cups milk
4 eggs, separated
pinch of cream of tartar
a squeeze of lemon juice
1 1/2 cup of sweetened azuki beans
1 tablespoon water
dabs of sweetened azuki bean paste
1:1 ratio matcha powder and icing sugar, sieved.
1. preheat oven to 150°C and grease and line a rectangular baking tray.
2.combine flour and matcha powder and mix well (I'm lazy and don't sift stuff)
3. in separate bowls, melt butter and heat milk to lukewarm, set aside.
4. In your mixer bowl, whip egg whites with a pinch of cream of tartar and a squeeze of lemon juice until stiff peak, set aside.
5. in a separate bowl, whisk egg yolks and sugar until pale yellow and thick, add in butter and water and mix until all incorporated.
6. add in the flour mix and mix until homogeneous.
7. add in egg whites in 3 batches and gently mix until incorporated (this step tests your patience as the mix seems to be forever lumpy)
8. pour the cake batter into prepared tin and bake at 240°for 45 minutes or until top is golden. (careful not to over-bake because you want the custard layer to still be wobbly)
9.remove cake in baking paper from tin and allow it to cool completely before cutting. Before serving, dust liberally with icing sugar and matcha powder mix.
This cake is delicious on it's own, but it is out of the world with ice cream.
(Confession: I snuck downstairs after a late night studying session and had mine with homemade matcha ice cream.)
So if you are an avid matcha azuki bean lover like me, this is the go to dessert. I put some of the cake mix into a mini cast iron pot for individual serve, perfect for giving away!