Candied Kumquat & Hojicha Infused Tea Cakes with Miso-Maple Glaze

Introduction

High tea is a ritual of elegance, and today, I want to take you on a journey where the smoky depth of Hojicha meets the bright, sugar-spun sunshine of candied kumquats. These mini cakes are a tribute to the delicate balance of bitter and sweet, crafted entirely from the earth's bounty to redefine your afternoon tea experience.

Ingredients

• 1 1/2 cups superfine almond flour
• 1/2 cup gluten-free all-purpose flour
• 1/4 cup high-quality Hojicha powder (roasted green tea)
• 1 tsp baking powder
• 1/2 cup Grade A maple syrup
• 1/3 cup melted refined coconut oil
• 1/4 cup aquafaba (chickpea brine), whipped until frothy
• 1/2 cup house-made candied kumquats, finely diced
• 1 tbsp white miso paste
• 2 tbsp thick coconut cream
• 1 tsp vanilla bean paste
• Extra candied kumquat slices for garnish
• A pinch of flaky sea salt

Instructions

1. Preheat your oven to 175°C (350°F) and lightly grease a silicone mini-bundt or muffin tray.
2. In a large mixing bowl, sift together the almond flour, gluten-free flour, Hojicha powder, and baking powder to ensure a light texture.
3. In a medium bowl, whisk the maple syrup, melted coconut oil, vanilla bean paste, and frothy aquafaba until emulsified.
4. Gradually fold the dry ingredients into the wet mixture using a spatula until just combined.
5. Fold in the finely diced candied kumquats, ensuring they are evenly distributed through the earthy Hojicha batter.
6. Distribute the batter evenly into the prepared tray, filling each cavity about three-quarters full.
7. Bake for 18-22 minutes, or until the cakes are firm to the touch and a skewer comes out clean.
8. Allow the cakes to cool in the pan for 10 minutes before transferring them to a wire rack.
9. For the glaze, whisk the white miso paste and coconut cream with a teaspoon of maple syrup until smooth and glossy.
10. Once the cakes are completely cool, drizzle the miso-maple glaze over the tops and crown each with a translucent slice of candied kumquat and a tiny pinch of flaky salt.

I hope these tea cakes bring a moment of serenity and joy to your afternoon. Cooking is a bridge between tradition and the future; may every bite remind you of the beauty in plant-based harmony. Until we cook together again, stay inspired.

Hiroshi