Redcurrant Kessim Mochi Cake
A sweet and soft Japanese-inspired cake featuring redcurrant compote and kessim seeds. Perfect for a dessert or snack.
Ingredients
- ●1 cup Redcurrant
- ●2 tablespoons Kessim
- ●2 cups Rice flour
- ●1/2 cup Granulated sugar
- ●1 large Egg
- ●1/2 cup Milk
- ●2 tablespoons Butter
- ●1/4 teaspoon Salt
Instructions
- 1
Preheat oven to 350°F (180°C). Grease a 9-inch cake pan and set aside.
- 2
Combine rice flour, sugar, and salt in a large bowl. In a separate bowl, whisk together egg, milk, and melted butter.
- 3
Add the wet ingredients to the dry ingredients and mix until a smooth batter forms.
- 4
Fold in the kessim seeds.
- 5
Pour the batter into the prepared cake pan and smooth the top.
- 6
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Remove from the oven and let cool for 5 minutes.
- 8
Transfer to a wire rack to cool completely.
- 9
While the cake is cooling, prepare the redcurrant compote by combining the redcurrant with 1 tablespoon of sugar in a saucepan.
- 10
Cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is syrupy.
- 11
Serve the cake warm, topped with the redcurrant compote.