Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, yuja/yuzu cake. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Yuja/Yuzu Cake is one of the most favored of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Yuja/Yuzu Cake is something that I have loved my whole life.
A classic buttercream cake gets a zesty boost with the addition of yuzu citrus tea. Known as yuja cha in Korean, this tea comes in a jam-like form and can be found at Korean and Asian supermarkets. Yuja/Yuzu Cake I was in a hurry.
To begin with this recipe, we must first prepare a few components. You can cook yuja/yuzu cake using 5 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Yuja/Yuzu Cake:
- Prepare 200 gram yujacha (you can use jam or preserves)
- Get 200 gram flour + 1 tsp baking powder, sifted for smoother cake
- Take 1 egg
- Get 50 ml water
- Prepare Honey (I used a honey substitute made of coconut sugar)
I baked chiffon cake again, this time with Yuja 柚子茶(Honey Citron Tea) that I used for making Cheesecake one month ago. This Yuja ( 柚子茶) Chiffon Cake is really soft and light, the taste is good too though the smell of Yuja is rather mild. Yuja-cha is a traditional Korean tea made with yuja (also known as yuzu in Japanese), a hybrid citrus that's a cross between a mandarin and ichang papeda, a hardy lemon-scented fruit. Here in the US, you can buy jars of yuja preserves but I've never seen fresh yuja sold in any markets.
Instructions to make Yuja/Yuzu Cake:
- Combine all ingredients except honey. Stir continuously and fold until it forms a thick batter.
- Pour into a heatproof dish.
- Pour some honey on the batter. I used about 2 tbsp.
- Bake for about 40 minutes. My oven is older than I am (and I assure you, I am quite old!) so I have no idea what temperature to use. I usually insert a wooden skewer to the cake, when it is no longer runny, then it is done. It should be 180 Celcius degrees, more or less.
The preserves are labeled in English as citron tea. But knowing how unreliable Korean-to-English translations tend to be, I have my doubts. I also know of yuzu, which is used in Japanese cooking. The bits of yuzu rinds did enhance the taste though. I will certainly try this recipe again soon.as I am left with less than half a jar of Yuzu syrup!
So that is going to wrap this up with this exceptional food yuja/yuzu cake recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
