Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, yuja/yuzu cake. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Absolutely delicious, refreshing and low in fat Asian, Korean, Japanese Yuzu, Yuja cheese cake. 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 is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Yuja/Yuzu Cake is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. 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:
- Make ready 200 gram yujacha (you can use jam or preserves)
- Take 200 gram flour + 1 tsp baking powder, sifted for smoother cake
- Take 1 egg
- Get 50 ml water
- Make ready Honey (I used a honey substitute made of coconut sugar)
The yuzu (Citrus ichangensis x C. reticulata, formerly C. junos Siebold ex. Tanaka; Japanese ユズ, 柚, 柚子 (yuzu); 유자 (yuja) in. · Korean Yuja Cha (Yuzu citron tea) is a popular winter tea made with citrus fruit and honey. It's delicious and may even help ward off colds and flu. Yuzu cheesecake (Donal's Asian Baking Adventure)Source: Donal's Asian Baking Japan's iconic citrus, yuzu, has a flavour similar to lemon but with a hint of the herbal.
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.
This Yuja Chiffon Cake is really soft and light, the taste is good too though the smell of Yuja is rather mild. Best to serve with honey citron tea. Yuja (유자), also known as yuzu, is my latest favorite cooking ingredient. I normally use it in a form of yuja / yuzu marmalade (Yuja-cheong, 유자청), which can be bought from a local Korean grocer or. Find and follow posts tagged yuja on Tumblr. cake surface didnt crack nicely like hers, theres like a big crag instead (the smell and look remind me of the ones we used to bake from mix, e.g. madeira).
So that’s going to wrap it up for this special food yuja/yuzu cake recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
