4 Serves
67 Mins
22 g
103 g
4 g
Preheat your oven to 175°C and prepare your ramekins or baking molds by greasing them lightly with butter.
Ingredients, vitamins, and health benefits
Butter
Baking Powder
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TunisianVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
17 µg / 400 µgCalcium
3578 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
61 mg / 420 mgPhosphorus
1364 mg / 1,250 mgPotassium
812 mg / 4,700 mgSodium
500 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
10 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
3 g / 28 gSugar
27 g / 50 gSaturated Fat
2 g / 20 gCholesterol
11 mg / 300 mgCaffeine
15 mgNet Carbs
100 gAlcohol
0 g
In a large mixing bowl, sift together the flour, baking powder, and Hojicha tea powder to ensure a smooth, lump-free batter.
In a separate bowl, cream the butter and sugar together until light and fluffy, then whisk in the egg yolks.
In a clean bowl, whip the egg whites with a pinch of cream of tartar until stiff peaks form.
Gently fold the dry ingredients into the yolk mixture, then carefully fold in the whipped egg whites to maintain the airy structure.
Pour the batter into the prepared molds and bake for 25-30 minutes until risen and set.
Flour
Hojicha tea powder
Sugar
Egg
Cream Of Tartar
Vitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
17 µg / 400 µgCalcium
3578 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
61 mg / 420 mgPhosphorus
1364 mg / 1,250 mgPotassium
812 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
27 g / 50 gSaturated Fat
2 g / 20 gCholesterol
11 mg / 300 mgCaffeine
15 mgNet Carbs
4
g13
g12
g
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
10 mg / 2.3 mgSelenium
32 µg / 55 µgAlcohol
0 g