The “Better Than Robert Redford” dessert, a classic layered delight, has captivated taste buds for decades. But today, we’re taking a bold step into the future of dessert, infusing it with a contemporary twist that pays homage to ancient traditions.
Ingredients:
Next Best Thing to Robert Redford Dessert Valerie’s Kitchen
Image Source: fromvalerieskitchen.com
For the Matcha Tea Cake:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1/4 cup milk
2 tablespoons matcha powder
For the Red Bean Paste Filling:
1 cup adzuki beans, soaked overnight and cooked until tender
1/4 cup granulated sugar
1/4 cup honey
1/4 teaspoon salt
For the Yuzu Cream:
1 cup heavy cream
1/4 cup powdered sugar
1 tablespoon yuzu juice
1 teaspoon vanilla extract
Preparation Process:
Total Time: 2 hours
1. Make the Matcha Tea Cake:
Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg. Gradually add dry ingredients to wet ingredients, alternating with milk. Stir in matcha powder until well combined.
Pour batter into prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
2. Make the Red Bean Paste Filling:
In a food processor, puree cooked adzuki beans until smooth.
In a saucepan, combine pureed beans, sugar, honey, and salt. Cook over medium heat, stirring constantly, until mixture thickens and reaches desired consistency. Let cool completely.
3. Make the Yuzu Cream:
In a medium bowl, whip heavy cream, powdered sugar, yuzu juice, and vanilla extract until stiff peaks form.
4. Assemble the Dessert:
Cut the cooled matcha tea cake into 9 equal squares.
Spread a layer of red bean paste on each square.
Top with a dollop of yuzu cream.
Serving Ideas:
A Touch of Elegance: Dust with matcha powder and serve with a side of green tea ice cream.
A Modern Twist: Drizzle with dark chocolate sauce and garnish with fresh raspberries.
A Classic Pairing: Serve with a cup of freshly brewed matcha tea.
A Fusion of Cultures
This dessert is a harmonious blend of Eastern and Western culinary traditions. The delicate matcha tea cake, a nod to Japanese tea ceremonies, contrasts beautifully with the rich, sweet red bean paste, a staple in Chinese and Japanese desserts. The yuzu cream, a citrus fruit native to East Asia, adds a bright, refreshing note.
As we savor this culinary masterpiece, we embark on a journey through time and cultures, experiencing the magic of fusion cuisine. Each bite is a testament to the power of human creativity and the universal language of food.
