Aussie grown yuzu fruit, available for a limited time at Chef's Armoury
In Australia yuzu fruit is extremely hard to get. There are less than a handful of growers. One of the main reasons chefs adore this Japanese ingredient is for it’s delicious rind. Chef’s Armoury now has yuzu fruit in store. If you’ve never eaten a yuzu dessert, try this simple recipe … it will have you hooked.
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Yuzu Cake Recipe – Gluten Free
Serves: 8
Preparation time: 15 minutes
Equipment: Bowls, whisk, measuring spoons, scales, 24cm round tin (ideally spring form), bamboo skewer
Cooking time: 1 hour
Seasonal yuzu cake
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Ingredients
• 600g yuzu fruit
• 6 eggs
• 250g caster sugar
• 350g almond meal
• butter
• 1 tsp baking powder
Instructions
- Oven internal temperature should be 170°C. Domestic ovens will often be inaccurate so adjust your oven’s temperature accordingly.
Grease a round pan with butter and line the bottom of the pan with baking paper. If you have one use a spring form tin which has a detachable loose base. - Put the yuzu fruit into a saucepan and add cold water to the top of the yuzu fruit. Bring to the boil over medium heat and cook for 10 minutes.
- After removing seeds use a sharp Japanese knife to cut up the yuzu into smaller pieces.
- Puree the yuzu fruit with a stick blender until the mixture is smooth.
- Whisk eggs and sugar until pale in colour. Slowly add the yuzu fruit, almond meal and baking powder and gently fold with a spatula until amalgamated.
- Before baking sprinkle about two tablespoons of sugar over the cake.
- Bake in the oven for one hour or until a skewer comes out clean.
