Ryokucha Keki (Japanese Green Tea Cake)
Makes: 4-6
Ingredients
Recipe preparation
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150g. All purpose flour
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180g. White caster sugar
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180ml Vegetable oil
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1 tsp. Salt
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4 Eggs
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3 tbsp. Red bean paste
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1 tsp. Baking soda
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4 tsp. Green tea powder
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1 tsp. Vanilla extract
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In the kitchen:
- Sieve flour then mix all dry ingredients together except for the sugar.
- In a separate bowl, combine sugar, oil, eggs and vanilla extract and beat till mixture is even.
- Then gently fold dry ingredients into the wet ingredients gradually till all are combined evenly.
- Lastly pour mixture into a greased drip pan and spoon red bean paste evenly on top of mixture and it will slide into the mixture.
At the barbecue:
- Preheat grill to 180°C for 15 minutes with the lid down.
- Place Drip pan with the cake mixture onto Indirect heat and bake at 180°c for 20-25 minutes.
- After 20 minutes you can check by poking a toothpick and into the middle of the cake and if the toothpick comes out clean, the cake is done.
- Remove from grill and rest 10 minutes before serving.