All that healthy dark chocolatey protein genius had to lead to some wicked white witch madness eventually.
So here we are … in the land of sweet and tangy
I had to stop myself from making yuzu curd again or I know I’d just eat it all. Not that there’s anything wrong with that … but I made yuzu teacake instead. Because yuzu is just so fantabulous in cake. In anything. I’d also promised I’d make something with white chocolate for my papà and I need something to offset that Milky Bar crazy white chocolate sweetness. YUZU 😀
Now, white chocolate is possibly my natural born enemy … mostly because there isn’t any actual chocolate in it so it drives me nuts. All that sugar and dairy to wade through, before you register the cocoa butter. But when you add something tart, something astringent, citrusy … WOW.
This teacake has a lovely balance of citrusy yuzu punch and a melt-in-your-mouth sweetness from a little white chocolate in the batter. With its moist, tender crumb, it really doesn’t need any embellishment. I just had a little leftover white couverture so I drizzled it over the cake.
Fabulous for a sunny day or to brighten up a dull one 😉
This cake isn’t rocket science so without further ado … make, bake, and enjoy!
Makes 1 x 23 cm ringed cake or 1 x 20 cm round cake
125 grams unsalted butter, softened
125 grams sugar
3 large eggs
175 grams unbleached plain flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda (bicarbonate of soda)
125 millilitres (1/2 cup) yuzu juice*
60 grams white couverture
a little extra white couverture for decoration (optional)
*Yuzu juice is available at most good Japanese or Asian grocery shops. If you are lucky enough to have fresh yuzu, well, I’m just downright JEALOUS! Use the juice AND the zest … extra WOW factor.
Preheat the oven to 180℃. Line the tin with non-stick silicon baking paper. I would suggest you at least line the base of the ring tin, if using, as this cake will stick to the base otherwise. Just cut out the round piece to size and cut a hole in the middle. Grease the sides with a little butter and dust out with a little flour.
Place the butter and sugar into a large bowl and whisk or beat until very pale and fluffy. I beat it until the sugar was dissolved and the mixture was almost white. Add the eggs, one at a time, and beat well after each addition.
Sift together the flour, baking powder, and baking soda. Add half the flour to the batter and beat until smooth. Add the yuzu juice and beat on low speed until incorporated and the batter is smooth again. Add the remaining flour and beat well until the batter is smooth and light.
Chop the white couverture as coarsely or finely as you like. Fold the chocolate into the batter. If you would rather have white chocolate chips, you can use those instead.
Pour the batter into the prepared tin and bake for about 50 minutes until the cake is risen, golden, and cooked through. Remove from the oven and allow to cool in the tin. Gently remove from the tin on to a serving dish or cake stand.
If you wish, drizzle some melted white chocolate over the top.
The cake keeps well for several days if stored, in an airtight container, in a cool, dry place.