This yuzu cake features the aroma of a fragrant Japanese citrus fruit. The cake itself is a cross between an American style loaf cake and the Portuguese-inspired Japanese castella cake. It’s great on its own, or you can make it even more extra with some yuzu mezcal syrup. I just made some for my birthday. No stand mixer, creaming butter, or other advanced techniques necessary!
- 200 grams all-purpose wheat flour
- 5 grams baking soda
- 10 grams miso
- 5 grams vanilla extract
- 120 grams of sugar
- 3 large eggs
- 100 grams creme fraiche (or sour cream)
- 120 grams of Perfect Puree Yuzu Luxe Sour (defrosted)
- 150 grams melted butter (warm, not hot)
If you are making this boozy, you will need a bit more of the Yuzu Luxe Sour and some mezcal or rum.
Sift the flour and baking soda together in a bowl and set aside.
In a large bowl, dissolve the miso in the vanilla extract and stir into a paste. Then add the sugar and incorporate. Next, whisk in the eggs until combined, followed by the creme fraiche and yuzu. Then fold in the flour and baking soda and mix until combined. Be sure not to overmix.
Transfer to a loaf pan and bake for 50 to 60 minutes at 175 C / 350 F. Check to test doneness with a toothpick or skewer, which should come out clean.
You can serve the cake as is, or liven it up with some yuzu mezcal syrup, which is two parts of the defrosted Perfect Puree Yuzu Sour mix and 1 part of mezcal (or rum). Poke holes in the loaf cake with a toothpick to help the syrup permit, then drizzle the mixture onto the cake to absorb. Start with a few tablespoons of the syrup to start, you can always drizzle some extra on to make it boozier and yuzu-ier when you serve the cake.