Chestnut & Miso Cake

Preparation info
  • Makes


    17 cm cake
    • Difficulty


Appears in
Okashi: Sweet treats made with love

By Keiko Ishida

Published 2010

  • About


  • Unbleached plain (all-purpose) flour 130 g
  • Aluminium-free baking powder 1 Tbsp
  • Beet sugar


  1. Lightly grease a 17-cm round cake pan with a little oil, or if making cupcakes, line 7 round tartlet tins with paper muffin cases. Sift flour and baking powder together. Set aside.
  2. Combine beet sugar and soy bean paste in a bowl and mix well. Add yam and beat to combine. Add water and oil and mix well. Add flour mixture and fold in with a spatula. Fold in chestnut