Azuki Bean Pound Cake

2006-11-18

Azuki Bean Pound Cake
 
Recipe inspired by LCBO Food & Drink, Winter 2006
Notes: My approach to recreating a wonderful cake I had in Japan has been to look for recipes using chestnut paste and then substituting azuki bean paste. For this pound cake, I replaced the sweetened chestnut purée with koshian, and added two tablespoons of cocoa powder. While the cake was quite nice, with a fine delicate crumb, it tasted neither of azuki bean nor chocolate. I'm guessing the butter is overwhelming the other flavours; indeed, the ingredient list from Toraya doesn't list any in their cakes.

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