So I’ve got an Asian-inspired dessert for you guys today…
Delicately flavoured cream cheese pound cake with a layer of gooey Japanese red bean nested right in the middle. Fresh out of the oven, a thin crispy crust surrounds this dense buttery cake.
It takes 20 minutes to prepare, 1 hour 15 minutes to bake (by this point, the cake will be doing its own thing), and voila freshly baked fusion dessert for the whole house (or office)!
Azuki Cream Cheese Pound Cake
(Adapted from Add a Pinch)
3/4 cup butter, softened
1/2 8-ounce package of cream cheese, softened
1/2 cup caster sugar
1-1/2 cups plain flour
1/2 teaspoon salt
120g ready-cooked Japanese red bean (Azuki)
1. Preheat the oven to 160 degrees Celsius. Line a loaf tin with baking paper.
2. In a large bowl, cream butter, cream cheese and sugar till the mixture is light and fluffy. Add in the eggs, one at a time, mixing well after each addition. Be careful not to over-mix. Add flour and salt into the batter and mix well.
3. Pour 1/3 of the batter into the lined tin. Carefully spoon the red bean across the layer, making sure it’s evenly distributed. Pour the rest of the batter into the tin.
4. Bake for approximately 1 hour 15 minutes, or till the tester comes out clean. Let the cake rest in the tin for a while before serving.