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.Ingredients
- 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 powder
- 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.
Recipes courtesy of Eleonora Badellino. You can find her at @everydayobento
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