Located in owner Shingo's hometown of Ichikawa, this cafe and confectionery studio is housed in a renovated warehouse.
The rustic, never-ending flavor of the sweets made by the expert pastry chef are very popular with the locals, as are the matcha and hojicha cookies and cakes.
Some of her recipes are available here.
Things to prepare
A. butter 150g, sugar 150g, egg 150g, honey syrup 15g.
B. flour 135g, matcha 15g, baking powder 5g.
C. white fig 100g,
D. cashew nuts 10g.
Step 1:
Mix the ingredients for A well.
Be sure to bring the ingredients to room temperature; a hand mixer makes this easy.
Add the eggs by the spoonful, in several batches, until the batter is smooth.
Step 2:
Mix the ingredients of B well.
Then mix A and B.
The key to making the dough is to mix the flour as you add it.
Step 3:
Use a rubber spatula to cut vertically into the dough, and after scooping out the dough, turn your wrist to place the dough.
Rotate the bowl as you do this for quicker mixing.
Step 4:
At Maruni Confectionery, we often add diced organic white figs.
Chestnuts and other fruits are also good companions.
Step 5:
Pour the ingredients into the cake pan and bake at 160 degrees for about 50 minutes.
Allow to cool before slicing.
Matcha is sensitive to heat, so matcha candies will change color to a lighter shade when heated, even if the matcha is of good quality.
Therefore, using more matcha will result in a better color and a darker, more flavorful taste.
Recommended product
We sell matcha as a good for matcha latte.
Color, aroma and taste are all high quality. The sweetness and bitterness of tea leaves are well balanced and rich tastes. Please try our matcha at home!
