Red Bean Chestnut Butter Cake (Sake Flavor)
A unique Japanese-style butter cake infused with sake-infused sugar syrup, paired with red beans and chestnuts.
Ingredients
Unsalted butter (room temperature)
100 g
Granulated sugar
60 g
Eggs (room temperature)
2
Cake flour (sifted)
120 g
Baking powder (sifted)
1/2 tsp
Salt (sifted)
a pinch
Cooked red beans
70 g
Cooked chestnuts
8
Sake (for syrup)
5 tbsp
Water (for syrup)
4 tbsp
Sugar (for syrup)
40 g
Instructions
1
Preparation
Take the butter and eggs out 1 hour in advance to bring to room temperature; sift together the dry ingredients (reserve 1 tbsp); prepare the syrup (simmer sake, water, and sugar over low heat, then cool); preheat the oven.
2
Creaming the Butter
Cream the butter until smooth, add the granulated sugar in two batches, and beat until the sugar dissolves and the butter turns pale.
3
Adding Eggs
Add the beaten eggs in four batches, mixing thoroughly after each addition.
4
Mixing the Batter
Sift in the dry ingredients and fold gently, then add the cooked red beans and stir vigorously three times.
5
Filling the Mold
Coat the chestnuts with the reserved flour. Pour 1/3 of the batter into the mold, place the chestnuts, pour in the remaining batter and smooth the surface. Tap the mold to release air bubbles.
6
Baking
Bake at 180°C for 10 minutes, remove and score the top, then lower the oven to 170°C and bake for 25-30 minutes.
7
Cooling and Finishing
Remove from the mold while hot and let cool. Drizzle the syrup over the cake before it has fully cooled. Once cooled, wrap in plastic wrap and refrigerate. Return to room temperature before serving.
