Hojicha Almond Cake

Discover this super-squidgy and comforting Hojicha and almond cake.

This recipe by Eveisveg highlights the richness of IRO Hojicha, a roasted Japanese tea powder with sweet, slightly caramelized notes. The result is a gluten-free, steamed sponge that is both light and deliciously satisfying.

For 2 small cakes :

• 60 g almond flour

• 1 teaspoon gluten-free baking powder

• 2 eggs

• 1 tablespoon honey
• 1 teaspoon Hojicha powder

• A handful of chopped almonds

• Combine all the dry ingredients in a mixing bowl.

• Add the eggs and honey, then blend until smooth.

• Pour the batter into two lightly greased muffin molds.

• Sprinkle some chopped almonds on top.

• Steam in a steamer or steam basket for 15 minutes.

• Enjoy warm for a burst of flavor and super-moist texture.