Edamame Pound Cake

Freshly and Lovingly Baked on : 26th Apr 2014

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When I first set my eyes on this recipe, I was scratching my head as to where can I find these fava beans. This recipe by Hidemi Sugino originally uses fava beans. I am not able to find these after combing various supermarkets and thought hard for a decent and viable replacement.

As I strolled up and down the aisle, I saw edamame! I think the texture should be able to match! I excitingly took a frozen pack and hurried home!

Prepping these beans is the most tedious part. I boiled these for 4 minutes in salted water. Cool it down before taking each tiny bean out. There is a hard covering in each bean so those has to be taken out as well.

A 400g frozen packet of edamame will give me about 160g edamame beans.

Ingredients : adapted from The dessert book by Hidemi Sugino

For the cake batter
100g Unsalted butter
140g Icing Sugar
50g Almond Flour
50g Hazelnut Flour
1/3 Tsp Baking Powder
70g Cake Flour
180g Eggs ( about 3.5 small eggs)
60g Edamame Puree
35g Edamame beans

Edamame Puree
125g Edamame
125g Water
50g Granulated brown sugar
1 Tsp Pure Vanilla essence

Directions :

Boil the water, sugar and vanilla essence together until the sugar dissolved. Add in the beans and simmer for 2 minutes. Let cool and refrigerate it for 2 hrs. After which, puree the mixture.

For the cake batter
Sift almond, hazelnut and cake flour together with the baking powder and set aside.

Cream the icing sugar and butter together. Add in the eggs and combine well. Incorporate the sifted flours into the batter before folding in the edamame puree and edamame beans.

Greased desired pans and spooned the batter into it. Baked it for 25 minutes in a preheated oven of 170 degree.

I cannot wait to have these for tea!

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