‘Kinako’ is Japanese name for Finely Ground Roasted Soy Beans. It is often used for cooking and baking, but you might be unfamiliar with it. ‘Kinako’ is 100% Soy Beans and it’s a natural protein powder. Many people add it to drinks, yoghurt, etc. I have shared the recipe of my memorable childhood snack ‘Kinako Macaroni’. I love ‘Kinako’. Today I added it to Pound Cake. It tasted very Japanese.
Standard Loaf Tin
125g Butter *cut into small pieces, softened at room temperature
3/4 cup Caster Sugar
1 pinch Salt
3 (about 125g) Eggs *must be at room temperature
3/4 cup Self-Raising Flour
1/2 cup ‘Kinako’ (Finely Ground Roasted Soy Beans)
1/2 teaspoon Baking Powder
Mock Marron Glacé OR ‘Amanattō’ (Sugar-coated Sweetened Beans) *optional
- Preheat oven to 170°C. Grease a loaf tin and line the base and sides with baking paper.
- Beat softened Butter in a mixing bowl with a whisk until smooth. Add Sugar and Salt, and beat until creamy.
- Add Eggs, one at a time, beating well after each addition. If the Eggs are not warm enough, the mixture will curdle. If that happens, try to stand the bowl in warm water, stirring constantly, for 30 seconds, then continue beating until the batter becomes smooth and creamy.
- Fold in Self-Raising Flour, ‘Kinako’, Baking Powder and Cinnamon with a spatula or large metal spoon until just combined. Add Marron Glacé OR ‘Amanattō’ if you add some, and combine evenly. *Note: It might be a good idea to cut Marron Glacé coarsely before you add them.
- Spoon the mixture into the loaf tin and smooth the surface. *Note: Spread the middle part thinner and the edges thicker, so that you will have a nice centre crack.
- Bake in preheated oven for 45 to 50 minutes or until cooked through. If the top gets too dark, cover with a sheet of foil. Stand the cake in the tin for 5 minutes as it is very soft, then turn onto a wire rack and cool.