I already told you how much I enjoy chesnut purée.
I discovered azuki bean purée in New York, and was very much surprised and pleased to see how they were similar in taste and texture.
The Ardéchois is a French cake from the Ardèche region, where chestnut fruits have been growing for centuries. It is much like a pound cake, with chestnut paste.
It is a rich cake that taste ... light? It's a real trick!
I decided to try an azuki cake, using an Ardéchois recipe.
I followed the recipe, simply replacing the chestnut purée with azuki bean purée.
I followed the recipe, simply replacing the chestnut purée with azuki bean purée.
It worked pretty well, the texture of the azuki paste being so similar to the chesnut paste.
Preheat the oven at 428°F.
The recipe:
Eggs | 2 | 100g | Beat together until "light and fluffy" | |
Sugar | ½ cup | 3.5oz | 100g | |
Vanilla extract | 1 Tsp | 5g | ||
Flour (sifted) | ¾ cup | 3.5oz | 100g | Mix and add to mixture |
Baking powder | 2 Tsp | 10g | ||
Butter (creamy) | ¼ cup + 2 Tbsp | 2.8oz | 80g | Combine and add to mixture |
Azuku paste | 1 ¾ cup | 12.3oz | 350g | |
Step by step:
Mix egg + sugar and vanilla bean (vanilla essence) with a wire whisk until "light and fluffy."
Add flour and baking soda.
In a separate bowl, combine azuki paste with creamy butter.
Combine the two mixtures together.
The batter is thick but soft.
Butter a mold with melted butter.
Put some cooking paper on the sides and bottom; butter again.
Add the batter and put in the oven for 10 minutes, then lower to 350°C and cook for another 35 minutes.
The cake is ready when a knife inserted in the center comes out clean.
Immediately wrap into plastic in order to retain the moisture, and let it cool on a wire wrack.
Enjoy!
