By Libbie Summers
Assisted by David Dempsey
I’ve been wanting to cook with Adzuki beans since photographer Chia Chong had me taste a moon cake 2 years ago. This seemed like the perfect time to try. I started with a basic recipe from Bob’s Red Mill and gave it a spiced up makeover! The result was AMAZING!
The best part of this cake? I shared one with Chia and she said she couldn’t wait for the recipe! Here you go Chia!
Red Bean Cakes
(makes 7 mini bundt cakes or one 9×13-inch cake)
What you need:
1/2 cup dry adzuki beans
1/4 cup dark brown sugar
3 cups rice flower
pinch of cinnamon
2 teaspoons baking soda
1/4 teaspoon salt
5 ounces Cinnamon, Cardamon and Ginger Banner Butter®, softened (you can substitute butter mixed with a pinch each of cinnamon, cardamom and ground ginger
3/4 cup sugar
Zest from 1 orange
2 cups milk
Citrus Cinnamon Frosting:
Stir together 1 cup confectioners sugar, juice from 1 orange, whisper of cinnamon
What to do:
Cook the beans: In a small pot over medium-high heat, add the beans and cover with 1 1/2 cups of water. Cover and bring to a boil. Reduce heat to low and cook until the beans are soft (about 1 hour). Drain and reserve cooking liquid.
Preheat oven to 350º F. Spray a mini bundt tray or a 9×13-inch baking pan with non-stick baking spray and set aside.
Make the bean Mixture: In the bowl of a food processor, add the cooked beans, brown sugar and remaining cooking liquid.
Combine the dry ingredients: In a small mixing bowl, whisk together the flour, cinnamon, baking soda and salt. Set aside.
Make batter: In the bowl of a standing mixer fitted with a paddle attachment (or by hand), add the butter and sugar. Mix until fluffy and light (about 10 minutes). Add the dry ingredients, alternating with the milk. Scrape down the bowl as needed.
Fill pan: Fill each of the mini bunt cake opening 3/4 full with batter, spoon a dollop of the red bean mixture over the top. Using a butter knife, swirl the mixtures together (but not too much).
Bake: Bake until the cakes pull away from the side of the pan (about 35 minutes for mini bundt cakes, 50 minutes for 9×13 cake pan). Allow to cool and drizzle with Citrus Cinnamon Frosting
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