Hojicha Blondie with Mix Berry Sauce
Wholesome & Flavourful Delight
Unwind with a low-calorie blondie inspired by Japanese tea culture, rich in antioxidants that support skin clarity. Baked to perfection with combination cooking for a soft, moist texture and a flavourful finish.
What to prepare
45 minutesPreparation Time: 20 minutesDifficulty:EasyNutrition per serving
-
Calorie318
-
Fat16g
-
Carbohydrate40g
-
Protein4g
Ingredients
Main Ingredients
- 88 gButter
- 100 gPalm Sugar
- 34 gSugar
- 58 gWhole Eggs
- 2 gVanilla
- 26 gLow Fat Greek Yoghurt
- 103 gCake Flour
- 4.5 gHojicha Powder
- 1.8 gBaking Powder
- 0.6 gSalt
- 22 gMix Nut
- 22 gMix Berries (Strawberry, Raspberry, Blueberry, Blackberry)
Mix Berries Sauce
- 20 gSugar
- 10 gCorn Flour
- 40 mlWater
- 5 gCassis Syrup
- 5 mlLemon Juice
- 50 gStrawberry Puree
- 10 gRaspberry (Cubed)
- 10 gBlueberry (Cubed)
- 10 gBlackberry (Cubed)
Steps
1) Beat butter, palm sugar and sugar with a hand mixer. Slowly add egg, vanilla and low-fat Greek yoghurt. Whisk until smooth.
2) Add cake flour, salt, baking powder and Hojicha powder to sift. Mix until combined. (Cooking Tip: Hojicha is low in caffeine and naturally calming.)
3) Pour into a baking tray and smooth the top. Top with mixed nuts and berries.
4) Place into the preheated oven with Convection | 160ºC. Bake for 45 mins. Once baked, set aside to cool. (Cooking Tip: Low-temperature baking preserves hojicha aroma.).
5) In a heat-resistant bowl, combine sugar and cornflour. Add water and cassis (blackcurrant) syrup. Add lemon juice and strawberry purée. Add mixed berries.
6) Cook with Micro Power 1000W | 50 secs. Strain to remove berry chunks.
7) Cut blondie into bite-sized pieces. Drizzle with berry sauce and serve.
ABC Recommend: Pair with your favourite drink.
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