Saturday, 11 May 2019

Cranberry Yuzu Butter Cake



A yuzu-juice flavoured butter cake with velvety texture ,and topped with sweet and sour dried cranberry bits. Yummy yummy yummy 😋

I baked a mini size one for my mother on Mother's Day 😊


Yield: one loaf of cake
Pan size: 21.5x11.5x5.5 cm
Baking temperature: 160°C at second upper rack for 30 minutes, shift to middle rack at same temperature for 10 minutes.

Ingredients

All ingredients in room temperature
Using 55g Omega 3&6 eggs

110g unsalted butter, softened
Pinch of salt
90g caster sugar

3 eggs

80g top/cake flour
30g semolina flour/top/cake flour
2g baking powder

20g yuzu juice drink
15g Korean Citron honey tea
5g golden syrup/honey


Toppings
20g dried cranberries, cut into bit size



semolina flour

Directions

1. Grease the cake pan with butter. Set aside.

2. Mix top flour, semolina flour, and baking powder in a bowl. Set aside.

picture for demonstration only

3. Combine yuzu juice drink, Korean Citron honey tea and golden syrup in a small container. Set aside.

Cut dried cranberry into bit size. Set aside.

4. Cream softened butter, pinch of salt, and caster sugar till light and fluffy.




5. Add in eggs, one at a time, to the butter cream, using the electric hand blender.




6. Fold in the sieved flour mixture from Step 2.

7. Mix in the yuzu juice mixture from Step 3. Mix the batter till smooth.

8. Pour the batter into the cake pan coated with butter. Sprinkle the 20g of cut dried cranberry bits over the top of the batter.




9. Bake at the second upper rack of a preheated oven set at 160℃ for 30 minutes, bring down to the middle rack, and continue to bake for another 10 minutes, or till golden.


10. Transfer the cake to a cooling rack to cool down for about 5 minutes, or till the sides of the cake shrink away from the wall of the baking pan.

Invert out the cake and let it rests on a cooling rack.

Wrap a sheet of cling wrap over the cake to keep the moisture in.


11. Slice the cake after it has complete cool down. Enjoy 😋




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