Yuzu Butter Cake

Desserts
Sides/Snacks

Easy Level:

Cook Time:

Servings:

4

Yuzu butter cakes are always simple yet delicious, and for many of us, a part of our growing up days. We’ve come up with a recipe twist for this classic treat, paired with the freshness of yuzu juice from MARIGOLD PEEL FRESH!
The key to infusing the cake with the taste of yuzu is to mix the juice into the batter, and at the same time, create a flavorful glaze for it to really bring out its taste. Perfect for that afternoon pampering on a lazy weekend.
To check out more good flavors from MARIGOLD PEEL FRESH, check them out on their page :-www.facebook.com/ilovepeelfresh.sg

Ingredients

Adjust Servings
US / Metric
0.00
tbsp
tbsp
MARIGOLD PEEL FRESH yuzu juice
0.00
tbsp
tbsp
MARIGOLD PEEL FRESH yuzu juice
0.00
g
g
butter
0.00
g
g
butter
0.00
g
g
caster sugar
0.00
g
g
caster sugar
0.00
g
g
self raising flour
0.00
g
g
self raising flour
0.00
egg
0.00
egg
0.00
orange for zest
0.00
orange for zest
fresh mint for garnish
fresh mint for garnish

Glaze

0.00
g
g
icing sugar
0.00
g
g
icing sugar
0.00
tbsp
tbsp
MARIGOLD PEEL FRESH yuzu juice
0.00
tbsp
tbsp
MARIGOLD PEEL FRESH yuzu juice

Steps

1

Preheat oven at 180°C
Preheat oven at 180°C
Mark as completed

2

Coat 4 inch cake tin with butter
Coat 4 inch cake tin with butter
Mark as completed

3

Next dust with plain flour and shake off excess
Next dust with plain flour and shake off excess
Mark as completed

4

Cream 50g butter with 50g caster sugar until colour turns pale
Cream 50g butter with 50g caster sugar until colour turns pale
Mark as completed

5

Add 1 egg and 1 tbsp MARIGOLD PEEL FRESH yuzu juice
Add 1 egg and 1 tbsp MARIGOLD PEEL FRESH yuzu juice
Mark as completed

6

Sift and mix in 50g self raising flour
Sift and mix in 50g self raising flour
Mark as completed

7

Grate half a orange for zest
Grate half a orange for zest
Mark as completed

8

Mix well and transfer to cake tin
Mix well and transfer to cake tin
Mark as completed

9

Give the tin a few knocks to get rid of air bubbles
Give the tin a few knocks to get rid of air bubbles
Mark as completed

10

Bake in 180°C oven for 15-20 mins
Bake in 180°C oven for 15-20 mins
Mark as completed

11

Mix 50g icing sugar with 2-3 tbsp MARIGOLD PEEL FRESH yuzu juice to make glaze
Mix 50g icing sugar with 2-3 tbsp MARIGOLD PEEL FRESH yuzu juice to make glaze
Mark as completed

12

Remove cake from oven
Remove cake from oven
Mark as completed

13

Let it cool down then remove cake ring
Let it cool down then remove cake ring
Mark as completed

14

Pour yuzu glaze over cake
Pour yuzu glaze over cake
Mark as completed

15

Garnish with mint leaves
Garnish with mint leaves
Mark as completed

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