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Japanese Knotweed Cake with Streusel Topping
Japanese knotweed has a unique flavor, somewhat reminiscent of rhubarb, that sits firmly between sweet and savory.
This got me thinking about using it in a dessert application, as I’m never a fan of desserts that are very sweet. If there’s a salted caramel option, or cookies with flaky salt sprinkled on top, I’m all over it; otherwise I tend to leave desserts alone.
Since Japanese knotweed shoots aren’t very sweet, I figured they’d go great in a dessert that also straddles that area between sweet and savory. I even used some flaky salt in the streusel topping (totally optional) to confuse the distinction even more. The result was a delicious, moist cake with just the right amount of sweetness that disappeared VERY quickly when placed on the table after dinner.
If you can’t obtain Japanese knotweed (an invasive plant with edible shoots), you can replace it with rhubarb, which will create a product that’s more sour, but equally delicious.
Serve this knotweed cake on its own, or slathered in butter for a decadent treat.
- Prep Time15 min
- Cook Time1 hr
- Total Time1 hr 15 min
- Yield6-8 servings
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 2 eggs
- 6 tablespoons softened butter
- 2/3 cup buttermilk
- 1 1/2 cups sliced knotweed shoots
For the Topping
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
- 4 tablespoons cold butter, cut into small cubes
- 1 pinch flaky salt (optional)
Preparation
Preheat oven to 350°F.
Mix the flour, baking soda, baking powder, sugars, cinnamon, and salt in a large bowl.
In a separate bowl, combine the eggs, buttermilk, and butter. Add the liquid ingredients to the dry and mix gently until just combined. Fold in the knotweed.
Pour the batter into a greased cake or loaf pan.
Add the flour, brown sugar, and cinnamon to a bowl and mix. Add the cold butter and use a fork to combine until a crumbly mixture emerges. Sprinkle this on top of the cake.
Put in the oven and bake for 1 hour (check after 45 minutes for overcooking), turning the pan 180 degrees at the 30-minute mark.
Let cool completely before removing the cake from the pan. Serve with melted butter. Enjoy!
Any extra notes can go here.
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