I made a pound cake with black beans and brown sugar. This time, I added 5g of black bean and brown sugar powder.
The finished cake had a dark appearance, but I couldn’t taste the kinako (roasted soybean flour). It seems the amount of powder was too little. Also, this time, I baked it at 180°C for 20 minutes, then 160°C for 10 minutes. The surface was fragrant right after baking, but it became normal over time.
Japanese link: Pound Cake with Black Beans and Brown Sugar Recipe
Pound Cake with Black Beans and Brown Sugar Recipe (Ingredients)
| # | Ingredients | Grams (g) | Calories (kcal) | Price (yen) | Notes |
| 1 | Egg | 60 | 91 | ¥20 | M size, 1 egg |
| 2 | Black Bean Brown Sugar Powder | 5 | 18 | ¥30 | Kurogonomi |
| 3 | Canola Oil | 20 | 184 | ¥7 | |
| 4 | Milk | 10 | 7 | ¥2 | |
| 5 | Wheat Flour | 50 | 184 | ¥10 | |
| 6 | Sugar | 50 | 194 | ¥15 | |
| (Total) | 195g | 678kcal | ¥84 |
Calories and prices are approximate values.
Pound Cake with Black Beans and Brown Sugar Recipe (Instructions)
(1) Separate the egg into white and yolk.
(2) Beat the egg white with a hand mixer for about 2-3 minutes, then add 10g of sugar and mix for about 1 minute until it becomes white and glossy. This completes the meringue.
(3) In a separate bowl from the meringue, put 1 egg yolk, 40g sugar, 15g oil, and 5g black bean brown sugar powder, and mix with a hand mixer for about 2-3 minutes.
(4) Add 50g of wheat flour to (3) and mix with a spatula. (The batter will be thick.)
(5) Add the meringue to (4) and mix again with a spatula. When the batter is uniform (relatively smooth), it’s done.
(6) Pour (4) into a cake pan, tap the bottom of the pan about a dozen times (to remove air), and place it in the oven (after preheating to 180°C). Bake at 180°C for about 20 minutes, then at 160°C for about 10 minutes.
(7) After cooling, remove the pound cake from the pan and cut it. The finished cake had a dark appearance, but I couldn’t taste the kinako (roasted soybean flour). It seems the amount of powder was too little.
Also, this time, I baked it at 180°C for 20 minutes, then 160°C for 10 minutes. The surface was fragrant right after baking, but it became normal over time.
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