Steamed Houjicha and Matcha Olive Oil Cakes

Houjicha Mushi Cake

I love and love donabe steam tea cakes! And both Houjicha and Matcha flavors are my top favorites. The rectangular mold with a removable tray is also a must-have item for me, and I make so many things with this mold. Here, I wrote down Houjicha Olive Oil Steam Cake recipe. For the Matcha version, you can simply substitute the houjicha with 1 tablespoon of matcha powder and reduce the hot water to 2 tablespoons. For these, I used extra virgin olive oil and almond milk, so the recipe is dairy free and it’s so light and fluffy! Happy Donabe Life!

Vegetarian option

This is a vegetarian dish

Equipment

Mushi Nabe Large Size

Rectangular Mold for Steaming and parchment paper are used

Servings

6 - 8

Ingredients

60 g all-purpose flour
40 g almond flour
1 teaspoon baking powder
1/4 teaspoon sea salt
1 1/2 tablespoons houjicha powder (Use 1 tablespoon for matcha cake)
3 tablespoons hot water (Use 2 tablespoons for matcha cake)
1 large egg, at room temperature
60 g Okinawa black sugar or raw brown sugar (Use cane sugar for matcha cake)
3 tablespoons extra virgin olive oil
75 ml almond milk (plain)

Procedure

Sift together the flour, almond flour, baking powder, and salt into a bowl.
Sift the houjicha powder into a cup. Pour the hot water and whisk well.
In a separate bowl, whisk together the egg and sugar until smooth. Add the houjicha paste and mix until smooth.
Gradually whisk in the olive oil, followed by the almond milk, and whisk until smooth.
Fold in the flour mixture gently and quickly with a rubber spatula. Pour the batter into the parchment-lined mold and smooth the surface with an offset spatula.
Steam in the Mushi Nabe at medium-high heat for 15 – 17 min, or until a skewer inserted into the cake comes out clean. Turn off the heat and remove the mold from the Mushi Nabe. Let it cool down. Remove the cake from the mold. Slice and serve.

Mushi Nabe makes the really fluffy steam cake.