Houjicha & Peach Bundt Cake

GREATESCAPE_V
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NIKO NEKO

Working in the food industry, Evonne is no stranger to the delicious range of savoury, sweet desserts and her instagram @greatescape_v is proof. Passionate in baking since young, cooking up mouth-watering dishes is her regular self-care activity now. Her recipes are classic, bursting with flavours and depth, always adding a special touch. Check out her specially-crafted series One Day Meals with Niko Neko Matcha: from the matcha spread on your morning toasties to the café-style matcha dishes with a slight twist on a popular dessert for after dinner.

"It is the feeling of satisfaction after seeing the result of my hard work that gets me."

Evonne / @greatescape_v

Instagram: greatescape_v

INTERVIEW WITH @greatescape_v

The mix of savoury and sweet dishes in your Instagram looks stunning! When did your passion for food begin?

I grew up surrounded by many varieties of food as my family and relatives work in the food industry. My favourite memory is when my dad would bring me to the international food trade exhibitions and visit the production plants whenever he had an overseas business trip. I also enjoy watching cooking shows since I was young, it inspired me to craft things with my own hands. It is the feeling of satisfaction after seeing the result of my hard work that gets me.

The mix of savoury and sweet dishes in your Instagram looks stunning! When did your passion for food begin?

I grew up surrounded by many varieties of food as my family and relatives work in the food industry. My favourite memory is when my dad would bring me to the international food trade exhibitions and visit the production plants whenever he had an overseas business trip. I also enjoy watching cooking shows since I was young, it inspired me to craft things with my own hands. It is the feeling of satisfaction after seeing the result of my hard work that gets me.

What's your biggest challenge in creating these mouth-watering recipes?

Usually, I would draw and write down the ideas before making any dishes. However, sometimes the food may not turn out like how I wanted it to taste or look. Even so, I learned to keep trying and not give up. Eventually, it will turn out amazing!

Personal tips for your recipe viewers when working with Matcha recipes.

It was my first time experiencing different types of matcha powder. So, it took me a long time to understand each of them, especially trying to distinguish their uses and differences. You definitely must try every different type of matcha powder because everyone has their own preference of taste.

How did you come up with Houjicha & Peach Bundt Cake?

I've seen this combination before, but it was in the form of a beverage. So I changed my original bundt cake recipe to incorporate this flavour combo.

How did you find using TSUBAKI / Houjicha powder for this recipe?

It's my first time using Houjicha in a recipe. And I enjoy the smoky aroma of TSUBAKI / Houjicha, it's very soothing. People who would like a non-grassy type can try this.

What's your biggest challenge in creating these mouth-watering recipes?

Usually, I would draw and write down the ideas before making any dishes. However, sometimes the food may not turn out like how I wanted it to taste or look. Even so, I learned to keep trying and not give up. Eventually, it will turn out amazing!

Personal tips for your recipe viewers when working with Matcha recipes.

It was my first time experiencing different types of matcha powder. naturally, it took me a long time to understand and distinguish the differences. Each and every one has it's own distinct flavour profile. You definitely have to try them all as everyone has their own preferences of taste.

How did you come up with Houjicha & Peach Bundt Cake?

I've seen this combination before, but it was in the form of a beverage. So I changed my original bundt cake recipe to incorporate this flavour combo.

How did you find using TSUBAKI / Houjicha powder for this recipe?

It's my first time using Houjicha in a recipe. And I enjoy the smoky aroma of TSUBAKI / Houjicha, it's very soothing. People who would like a non-grassy type can try this.

RECIPE

Houjicha & Peach Bundt Cake

by @greatescape_v

Serves: 2 Mini Bundt Cake (4 inches)
Prep time: 15 mins
Cooking time: 20 mins
Total time: 35 mins

Ingredients

Bundt Cake
2 Eggs
65g Sugar
85g Cake flour (sieved)
6g TSUBAKI / Houjicha powder (sieved)
83g Unsalted butter (melted)

Topping & Fillings
100g Whipping cream
10g Sugar (or Powdered sugar)
3pcs Peach (Canned)
Honey or Maple Syrup (optional)

* Prepare two 4-inch Bundt pans, grease the pans with butter and flour.

Method For Bundt Cake

Preheat the oven to 175 Celsius.
Using a hand mixer, whisk together the egg and sugar. Start with a moderate speed, gradually increase to high speed and whisk until fluffy. It should take about 6 mins.
Add cake flour and TSUBAKI / Houjicha powder and fold with a spatula until no lumps and smooth.
Then, add melted butter and fold the batter until fully incorporated.
Divide the batter into two greased Bundt pans equally.
Bake for 20 mins.
Let cool in the Bundt pan for 10 mins. Then, remove the cake from pan and transfer to the cooling rack and allow to cool completely.

Method For Topping & Fillings

To make the peach puree, blend the peach and some honey or maple syrup in a food processer or blender until puree forms. Set aside. You could opt out of the sweetener for a less sweet version.
Whisk the whipping cream with sugar until it begins to thicken or reaches 60% whipped.

Method To Assemble

To assemble the cake, fill the centre with peach puree and drizzle the whipped cream on top of the Bundt cake.
Lastly, garnish with mint leaves.

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