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

• vegan
• high-tea
• japanese-fusion
• hojicha
• miso
• gluten-free
• plant-based-dessert
• candied-fruit
• Hiroshi

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

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