Yuzu Butter Cake
The Meatmen
December 16, 2015
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
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Ingredients
Adjust Servings
| 1tbsp MARIGOLD PEEL FRESH yuzu juice | |
| 50g butter | |
| 50g caster sugar | |
| 50g self raising flour | |
| 1 egg | |
| 1orange for zest | |
| fresh mint for garnish | |
| Glaze | |
| 50g icing sugar | |
| 2-3tbsp MARIGOLD PEEL FRESH yuzu juice |
Directions
1.
Preheat oven at 180°C
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2.
Coat 4 inch cake tin with butter
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3.
Next dust with plain flour and shake off excess
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4.
Cream 50g butter with 50g caster sugar until colour turns pale
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5.
Add 1 egg and 1 tbsp MARIGOLD PEEL FRESH yuzu juice
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6.
Sift and mix in 50g self raising flour
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7.
Grate half a orange for zest
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8.
Mix well and transfer to cake tin
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9.
Give the tin a few knocks to get rid of air bubbles
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10.
Bake in 180°C oven for 15-20 mins
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11.
Mix 50g icing sugar with 2-3 tbsp MARIGOLD PEEL FRESH yuzu juice to make glaze
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12.
Remove cake from oven
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13.
Let it cool down then remove cake ring
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14.
Pour yuzu glaze over cake
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15.
Garnish with mint leaves
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