Chestnut & Miso Cake

Name: Chestnut & Miso Cake
Yield: Makes one 17-cm cake or 7 cupcakes
Cuisine: Asian
Ingredients: Sticky Chinese yam 100 g, grated; Safflower or grapeseed oil 30 g; Unbleached plain (all-purpose) flour 130 g; Water 90 g; Soy bean paste (miso) 40 g; Beet sugar 80 g; Aluminium-free baking powder 1 Tbsp; Store-bought steamed chestnuts 100 g, cut into halves

Preparation info

Makes
one
17 cm cake

Difficulty
Easy

Appears in

Okashi

By Keiko Ishida

Published 2010

About

Ingredients

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

Asia
Japan
Cake
Vegan

Method

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.
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