This “Yuzu Cake” and a cup of hot coffee is a wonderful combination for any season!
Yuzu is one of my favourite flavours to bake with or to cook with, the intense freshness of this citrus fruit makes anything delicious. Whilst living in Japan, I had daily access to this fruit and I used to make a lot of different recipes using it. In Singapore once in a while, I find it in special supermarkets with exorbitant price but the heart wants it wants right? A few weeks ago I made this refreshing and delicate Yuzu Cake which has become our favourites!
Yuzu is quite difficult to find everywhere so if you can’t get your hands on it then I would recommend using orange and lemon zest and juice for the recipe. You can also use calamansi juice with lemon zest if you are in South Asia.
To make it more flavourful and special I have also added saffron in it and it tastes wonderful!
I have made this cake batter in the Thermomix but you can easily make it in a standing mixer or with a hand mixer. I will post that recipe in another post.
If you like refreshing cakes do check this Orange Honey Cake, it is one of my favourite recipes and loved by most!
So this is how you make this Yuzu Cake.
Ingredients:
- 120g butter
- 150g sugar
- 1 tbsp yuzu zest or powder
- 1/2 tsp saffron
- 1/2 yuzu or lemon juice
- 200g plain flour
- 5g baking powder
- 2g Salt
- 3 eggs
- 120 ml buttermilk
Instructions:
Preheat the oven to 180C/350F.
Grease the bundt pan with butter.
Mix flour, baking powder and salt well. If you are using dried yuzu powder then mix it with juice.
In the Thermomix bowl place the butterfly whisk and add room temperature butter and sugar. Cream it on speed 3 for 2 minutes.
Remove the butterfly whisk and add in egg, yuzu extract, saffron, buttermilk and flour, mix on speed 5 for 20-30 seconds.
Pour the batter in the greased pan and bake it in the preheated oven for 30-35 minutes or till a toothpick inserted in the centre comes out clean.
After baking let is stand for 5-7 minutes and then cool it on a wire rack.
Serve with tea or coffee.
You can also dress this cake with lemon sugar glaze.
Yuzu Cake
Ingredients
- 120 g butter
- 150 g sugar
- 1 tbsp yuzu zest or powder
- 1/2 tsp saffron
- 1/2 cup yuzu or lemon juice
- 200 g plain flour
- 5 g baking powder
- 2 g salt
- 3 pcs eggs
- 120 ml buttermilk
Instructions
- Preheat the oven to 180C/350F.
- Grease the bundt pan with butter.
- Mix flour, baking powder and salt well. If you are using dried yuzu powder then mix it with juice.
- In the Thermomix bowl place the butterfly whisk and add room temperature butter and sugar. Cream it on speed 3 for 2 minutes.
- Remove the butterfly whisk and add in egg, yuzu extract, saffron, buttermilk and flour, mix on speed 5 for 20-30 seconds.
- Pour the batter in the greased pan and bake it in the preheated oven for 30-35 minutes or till a toothpick inserted in the centre comes out clean.
- After baking let is stand for 5-7 minutes and then cool it on a wire rack.
- Serve with tea or coffee.
- You can also dress this cake with lemon sugar glaze.
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