Hojicha Cake Baked in a Loaf Pan

Hojicha, a roasted Japanese green tea, brings its toasted note to a butter-and-milk batter baked in a loaf pan. This hojicha cake contains about 4 tsp (8 g) powdered tea and makes eight slices. Allow 1 hour 40 minutes, including baking and cooling.

Its shape slices like a loaf cake; it is sometimes called “hojicha bread.” This is the same recipe, with no second batter or extra baking time. The loaf gives eight slices, while other Japanese tea pastries can be served as cream or ice cream.

• Preparation 20 minutes
• Baking 35 minutes
• Cooling 45 minutes
• Total time 1 hour 40 minutes
• Servings 8 slices
• Tools an oven, an 8 1/2-inch (22 cm) loaf pan, parchment paper, a small saucepan, two bowls, a fine sieve, a whisk, a spatula, and a wire rack

We sift the hojicha with the flour to spread the powder throughout the batter. This butter cake is denser than a sponge cake. Check that the center is set before taking it out of the oven.

Ingredients for hojicha cake

• 6.3 oz (180 g) wheat flour
• 4.2 oz (120 g) sugar
• 3.5 oz (100 g) butter
• about 3 1/3 fl oz (100 ml) milk
• 3 eggs
• about 4 tsp (8 g) powdered hojicha
• About 2 tsp (8 g) baking powder

Make the batter and bake it in a loaf pan

1. Preheat the oven to 340°F (170°C).
2. Line the pan with parchment paper.
3. Melt 3.5 oz (100 g) butter over low heat in the small saucepan.
4. Whisk the 3 eggs with 4.2 oz (120 g) sugar for 2 minutes in a bowl.
5. Pour in about 3 1/3 fl oz (100 ml) milk.
6. Stir in the melted butter.
7. Sift 6.3 oz (180 g) flour, about 2 tsp (8 g) baking powder, and about 4 tsp (8 g) powdered hojicha into a second bowl.
8. Fold the dry ingredients into the batter with a spatula.
9. Pour the batter into the pan.
10. Bake for 35 minutes at 340°F (170°C), until the center is set.
11. Let cool in the pan for 10 minutes.
12. Turn the cake out onto the rack.
13. Let cool on the rack for another 35 minutes.
14. Cut the cake into eight slices.

The cake then cools for 45 minutes before slicing. The crumb is more likely to crumble while still warm. We wait for clean slices rather than judging doneness by the surface color alone.

Which hojicha holds its taste in this cake?

For a butter loaf that goes into the oven, we choose powdered Hojicha Terre and sift it with the flour. Leaves would need a different amount here.

A yuzu variation

Add about 2 tsp (10 ml) yuzu juice and about 1/2 tsp (1 g) finely grated zest to the batter, then reduce the milk from about 3 1/3 fl oz (100 ml) to about 3 fl oz (90 ml) to keep the same liquid volume. Taste the plain cake first: citrus could cover the roasted note.

Our tip. Turn the cake out onto a rack, then allow the last 35 minutes of cooling before slicing. The loaf shape stays the same with or without yuzu.

Allergens. Wheat, eggs, and milk.