Monday, May 7, 2012

Miso cake (味噌ケーキ)

So..., I bet that most of the people will think "What?! Miso in a cake?" Believe it or no, it works! This traditional Japanese ingredients commonly used for "Misoshiru (みそ汁, miso soup) gives a depth of flavour to the cake. (Oh, that sounded like Master Chef judges...)

Although it's a little hard to find a good quality miso paste in England, Asian food shops or large supermarkets will have quite a few choices. 

This time I used "Mugi miso (barley miso) that has good bits of barley in the paste and tastes salty but a little sweet from the barley at the same time. Combined with dark brown sugar and browned butter, the cake smelt nice and rich even before I put them in the oven. 

...By the way, I always think it's a good sign when the cake mixture smells good when I'm tasting a recipe;), the verdict is... "simply good". Initially you can't taste the miso but you'll notice a subtle unique flavour and real richness. I liked it even better on the following day when the cake was well rested and more moist.

If you like a bit of "Japan" in sweets, why not try adding some savory Japanese ingredients in your cake;D

Flour 100g
Dark brown sugar 100g
Egg 2
Butter 100g
Miso paste 2 tbsp

1. Preheat the oven to 180ºc. Brown butter.
2. Combine flour and sugar in a bowl and mix well.
3. Beat eggs and mix into 2.
4. Add miso paste to 3.
5. Fold in browned butter into 4.
6. Pour the mixture into a cake tin. Bake in the preheated oven (180ºc) for 20 minutes.

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