Bon Appétea: teapasar x Mixsense Petit Hojicha Bundt Cake

Nothing is as mouthwatering as this Petit Hojicha Bundt Cake with a moist buttermilk interior beneath a delectable crust, coated generously in Steeped Hojicha Icing.

This special recipe is the icing on the cake as we celebrate the easing of the circuit breaker. Our first Bon-appe-tea collaboration stars Chef Tan Wei Shan (@weishantan @mixsenseprivatedining) – who has staged in various prestigious Michelin star restaurants, including Les Amis Restaurant. We hope to inspire new stay-at-home masterchefs in this new series to learn from the best and test their newly acquired culinary prowess.


Ingredients (Steeped Hojicha Icing)

Icing sugar, 125g

Milk, 40g

teapasar Collection, Summer 2019 Harvest Organic Hojicha, 10g

Ingredients (Petit Hojicha Bundt Cake)

Baking powder, 1/2 tsp

Baking soda, 1/2 tsp

Plain flour, 450g

Salt, 1 tsp

Vegetable oil, 115g

Butter, melted 100g

Eggs, 2

Sugar, 245g

Plain yogurt or buttermilk, 250g

Vanilla extract, 2 tsp

teapasar Collection, Summer 2019 Harvest Organic Hojicha, 15g


Instructions (Steeped Hojicha Icing)

In a cup, add milk and tea leaves together and allow to steep in the fridge overnight, or at least 4 hours.

After steeping the milk, drain the milk and weigh out 20g of steeped milk.

Combine the milk and the icing sugar until smooth.

Set aside until ready to use. Make sure to cover the icing to prevent it from drying out.

Instructions (Petit Hojicha Bundt Cake)

Using a mini 4 inch bundt cake mould, or a normal 5″ inch cake mould, spray generously with pan coating to prevent sticking.

Preheat the oven to 175°C.

In a bowl, combine all the dry ingredients and whisk to combine.

In another mixing bowl, whisk the eggs and. the sugar together until mixture becomes frothy and a pale yellow color.

Add in the plain yogurt, tea leaves and vanilla. Whisk to combine.

Slowly add in the liquid fats (melted butter and vegetable oil) to incorporate the oil into the batter.

Pour into the mould of your choice and bake at 175°C for 20 minutes. Once the toothpick or testing pin comes out 80% clean, remove from the oven and allow to cool.

Once cool, drizzle the icing over the cakes. And sprinkle some Hojicha tea on top of the icing.

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