Matcha cake with azuki (red bean) swirls

I love cake, but I’m trying to eat healthier this summer, so instead of going for a standard sugary/buttery cake base, I looked up a recipe using lots of yogurt. This classic french yogurt cake was perfect!

Excellent crumb – I thought it was going to be really dense with the greek yogurt I used but it came out beautifully 🙂

Take 2 cups of Chobani yogurt (I used 1 vanilla and 1 honey), 2/3 cups olive oil, 1 cup sugar, 3 eggs, and 1 teaspoon vanilla and mix with a fork.

In a separate bowl, combine 2 1/2 cups flour, 3/4 tsp baking soda, 2 1/2 baking powder, 3 tbsp matcha powder, a pinch of salt and nutmeg.

Mix the dry ingredients into the wet, stirring until just combined.

Grease a 9-inch cake pan, and pour in the batter. At this point, take your azuki paste and give it a quick swirl around once or twice. The red beans I used were leftover from a batch of red bean ice made earlier this week. Bake for 50 minutes to an hour, until a knife inserted in the middle comes out clean!

While hot, I glazed this cake with some apricot jelly 🙂

“Red bean ice” recipe:

To make red bean ice drinks, take a handful of red beans and soak them in the fridge overnight. After soaking, simmer in sugar water until the beans have absorbed most of the sweet liquid. At this point, take the whole thing off the stove, into a tupperware, and add some condensed milk. Llet the mixture cool in the fridge, and voila! There you have it- the base for red bean ice. To serve, blend ice with milk and top with the red bean mixture for a delicious summer frappe.

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