Tommy Banks served up a delicious blackened koji cake with koji caramel and chicory ice cream on James Martin’s Saturday Morning.

The ingredients for the Blackened Koji Cake are: 75g Beurre Noisette, 85g Ground Almond, 85g Blended Blackened Koji, 250g Soft Brown Sugar, 210g Egg White and 25g Plain Flour.

For the Koji Butterscotch: 200g Caster Sugar, 50g Smoked Butter, 600ml Double Cream, Chicory Powder, Smoked Salt and Koji Powder.

For the Chicory Ice Cream: 300g Egg White, 750ml Milk, 150ml Double Cream, 135g Sugar, 50g Tremoline, 2g Gellen, 30g Chicory Powder and Salt.

See recipes by James in his book titled: James Martin’s Saturday Morning Cookbook available from Amazon now.