This delectable cake combines some of Japan's most treasured favors: yuzu, Japan's beloved citrus fruit with a sweet citrus flavor that's best described as a cross between a tart lemon, a sweet mandarin orange, and a fragrant grapefruit, and amazake, a traditional sweet sake made from fermented rice that contains no alcohol and is natural sweetened from the rice.
- Cake pan circumference: 8’’
- 2 tbsp yuzu syrup
- 50g maple syrup
- 50g extra virgin olive oil
- 100g amazake
- 200g cake flour
- 1 tbsp baking powder
For the Yuzu glaze:
- 100g powdered sugar
- 3 tbsp yuzu syrup
- 1 tbsp soy milk
- Dried yuzu zest
- Preheat the oven to 180°C.
- In a bowl combine the yuzu syrup, maple syrup, oil and amazake. Mix to form a homogeneous mixture.
- Using a sieve, add the cake flour and baking powder. With the help of a spatula, mix until smooth from top to bottom, to incorporate air into our dough and give it volume.
- Line the cake pan with baking paper, pour in the dough from step 3, and bake for 40 minutes. Note: Always check the cooking progress of your cake with a toothpick. Toothpick will come out clean once cooked.
- Once cooked, set aside and let it cool down.
- Meanwhile, let’s prepare the yuzu glaze. In a bowl, sift the powdered sugar then add the yuzu syrup and soy milk little by little, mixing with a spoon until it reaches an optimal consistency. It shouldn't be either too liquid nor too thick or else you will have trouble "spreading" it on the cake.
- Once the cake has cooled, spread the icing on the top and finish by sprinkling the dried yuzu zest on top.