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Ryokucha Keki (Japanese Green Tea Cake)

Makes: 4-6
150g. All purpose flour
180g. White caster sugar
180ml Vegetable oil
1 tsp. Salt
4 Eggs
3 tbsp. Red bean paste
1 tsp. Baking soda
4 tsp. Green tea powder
1 tsp. Vanilla extract
Recipe preparation
In the kitchen:
  • Sieve flour then mix all dry ingredients together except for the sugar.
  • In a separate bowl, combine sugar, oil, eggs and vanilla extract and beat till mixture is even.
  • Then gently fold dry ingredients into the wet ingredients gradually till all are combined evenly.
  • Lastly pour mixture into a greased drip pan and spoon red bean paste evenly on top of mixture and it will slide into the mixture.
At the barbecue:
  • Preheat grill to 180°C for 15 minutes with the lid down.
  • Place Drip pan with the cake mixture onto Indirect heat and bake at 180°c for 20-25 minutes.
  • After 20 minutes you can check by poking a toothpick and into the middle of the cake and if the toothpick comes out clean, the cake is done.
  • Remove from grill and rest 10 minutes before serving.