Hojicha, as the name suggests, is tea that has been roasted to bring out its aroma. Through the roasting process, the tea not only gains a unique fragrance but also loses much of its bitterness, resulting in a smooth, mellow taste. A sip of hojicha leaves a lingering aroma in your mouth, offering a truly delightful experience.
Hojicha powder has a light brown color, distinct from the vibrant green of matcha or other teas. Its aroma carries subtle notes of cocoa and coffee, yet it contains no caffeine at all. Remarkably, its calorie content is only one-twentieth that of cocoa, making it a fantastic choice for those seeking healthier options.
Hojicha is incredibly versatile and can be used in various beverages and desserts. From hojicha crepe cakes and mochi to hojicha cheesecakes, lattes, and ice cream, its distinctive flavor elevates every creation. Whether enjoyed as a daily drink or as a unique ingredient in desserts, hojicha brings an unparalleled flavor experience to the table.
No need to worry if you’re new to baking! Hojicha chiffon cake and hojicha pound cake are two easy-to-make desserts that even beginners can master effortlessly. With their rich hojicha aroma, paired with a smooth and fragrant hojicha latte, you can enjoy a perfect afternoon tea full of delightful hojicha flavors—both satisfying and indulgent!
Part. 01 Hojicha Latte
Ingredients: 4g hojicha powder, 40ml hot water, 160ml milk or soy milk
Steps:
- Sift the hojicha powder into a bowl, add boiling hot water, and whisk it using a bamboo whisk (similar to preparing matcha) to ensure no lumps form. (If you don’t have a bamboo whisk, a regular whisk will also work.)
- Add three ice cubes to the milk or soy milk, then slowly pour the whisked hojicha mixture from step 1 into the glass. A beautiful layered effect will appear.
- Adjust the sweetness to your preference using honey, brown sugar, or any sweetener of your choice. Enjoy!
Part. 02 Hojicha Chiffon Cake
How about a hojicha chiffon cake for afternoon tea? This light and fluffy cake, infused with the rich aroma of roasted tea, pairs perfectly with coffee or tea, making it an elegant and delicious choice for a relaxing afternoon.
Ingredients:
- 60g cake flour
- 4 egg whites
- 4 egg yolks
- 30ml vegetable oil
- 30ml unsweetened soy milk
- 60g sugar
- 5g hojicha powder
Steps:
- Make the Meringue: Add egg whites to a mixing bowl and whip with a hand mixer. Gradually add sugar in batches, whipping until stiff peaks form, where the meringue holds a small peak when lifted.
- Prepare the Egg Yolk Batter: In a separate bowl, whisk the egg yolks until slightly pale. Add the vegetable oil and unsweetened soy milk, mixing until smooth.
- Combine Dry Ingredients: Sift together the cake flour and hojicha powder, then mix them into the egg yolk batter until well combined.
- Incorporate Meringue: Add one-third of the meringue to the egg yolk batter and mix gently. Then fold in the remaining meringue using a spatula until just combined.
- Bake: Pour the batter into a mold and bake in a preheated oven at 170°C for 40 minutes, or until the top is golden brown.
- Cool and Decorate: Let the cake cool before removing it from the mold. Decorate as desired and enjoy!
Part. 03 Hojicha Pound Cake
This hojicha pound cake is filled with the rich aroma of roasted tea, balanced with a hint of sweetness from the sugar. Every bite delivers a delightful combination of hojicha flavor and a subtle, sweet aftertaste—perfect for an afternoon treat.
Ingredients:
- Unsalted butter: 80g
- Sugar: 60g
- Eggs: 2
- Cake flour: 70g
- Almond flour: 30g
- Baking powder: 4g
- Hojicha powder: 6g
- Salt: 1g
- Apricot jam: 10g
- Hot water: 10g
Preparation:
- Mix and sift the cake flour, almond flour, hojicha powder, and baking powder (referred to as “Ingredient A”).
- Bring the unsalted butter and eggs to room temperature.
- Line the pound cake mold with parchment paper.
- Preheat the oven to 180°C.
Steps:
- Place softened butter in a bowl and beat with a mixer until creamy.
- Add the sugar in three batches, mixing thoroughly after each addition.
- Gradually add the eggs in 4-5 portions, mixing well after each addition.
- Once smooth, gently fold in the sifted “Ingredient A” mixture with a spatula until well combined.
- Pour the batter into the prepared mold, smooth the surface with a spatula, and tap the mold on the counter to remove excess air bubbles.
- Bake in the preheated oven at 180°C for 10 minutes. Once the batter sets, remove the mold and make a slit on the surface with a knife.
- Continue baking until a skewer inserted into the center comes out clean. Remove from the oven and cool on a wire rack.
- Mix the apricot jam and hot water, then brush evenly over the surface of the warm cake. Enjoy!
Hojicha’s versatile flavor and unique aroma make it a delightful addition to any dessert or drink. Whether you’re savoring a hojicha latte, a light chiffon cake, or a rich pound cake, each creation brings the comforting warmth and subtle sweetness of roasted tea to your table. Perfect for beginners and seasoned bakers alike, these recipes are simple to prepare yet incredibly satisfying.
Ready to bring the rich flavors of hojicha into your kitchen? Try these recipes today and experience the magic of roasted tea! Don’t forget to explore our premium hojicha powder for the best results—order now and elevate your afternoon tea game!