On the other day, I was making Pound Cake. I decided to add ‘Tsubu-an’ (Sweet Azuki Paste) as I often add extra ingredients to it. For a flavour, I decided to add Rum instead of Vanilla. Then an accident happened!
Because of my shaky hands, a lot more Rum than I meant to add had gone into the bowl. The smell was overwhelming but I mixed all up, and the batter became very soft. However, the cake turned out unexpectedly delicious. Rum and Azuki go really well together.
I have made it into a proper recipe. As Azuki Paste is very sweet, I reduced the amount of Sugar. This cake is very alcoholic, and it is only for grown-ups.
Cake Tin
Standard Loaf Tin
Ingredients
125g Butter *cut into small pieces, softened at room temperature
1/3 cup Caster Sugar
3 Eggs *must be at room temperature
125g Self-Raising Flour
1 cup ‘Tsubu-an’ (Sweet Azuki Paste) *at room temperature
1 tablespoons Rum *plus extra 2 tablespoons to brush
Method
- Preheat oven to 170°C. Grease a loaf tin and line the base and sides with baking paper.
- Beat the softened Butter in a mixing bowl with a whisk until smooth. Add Sugar and beat until creamy. Add Eggs, one at a time, beating well after each addition.
- Add Rum and Flour, and combine. Then add ‘Tsubu-an’ (Sweet Azuki Paste) and roughly combine.
- Spoon the mixture into the loaf tin and smooth the surface. *Note: I spread the middle part thinner and the edges thicker. Bake for 40 to 45 minutes or until cooked through.
- Brush extra Rum over the hot cake, stand the cake in the pan for 5 minutes as this cake is fragile, then turn onto a wire rack to cool.
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