Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, yuja/yuzu cake. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Known as yuja cha in Korean, this tea comes in a jam-like form and can be found at Korean and Asian supermarkets. Absolutely delicious, refreshing and low in fat Asian, Korean, Japanese Yuzu, Yuja cheese cake. I baked chiffon cake again, this time with Yuja 柚子茶(Honey Citron Tea) that I used for making Cheesecake one month ago. This Yuja ( 柚子茶) Chiffon Cake is really soft and light, the taste is good too though the smell of Yuja is rather mild.

Yuja/Yuzu Cake is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Yuja/Yuzu Cake is something which I have loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can cook yuja/yuzu cake using 5 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Yuja/Yuzu Cake:

1. Get 200 gram yujacha (you can use jam or preserves)
2. Get 200 gram flour + 1 tsp baking powder, sifted for smoother cake
3. Make ready 1 egg
4. Get 50 ml water
5. Prepare Honey (I used a honey substitute made of coconut sugar)

The first step in making these individual yuzu cheesecakes is to make the yuzu curd. Yuzu curd is basically a lemon curd that uses yuzu zest and juice instead of lemon. It's rich yet zesty and tangy and goes well on anything. Toast, cookies, cakes, you name it!

Instructions to make Yuja/Yuzu Cake:

1. Combine all ingredients except honey. Stir continuously and fold until it forms a thick batter.
2. Pour into a heatproof dish.
3. Pour some honey on the batter. I used about 2 tbsp.
4. 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.

It's rich yet zesty and tangy and goes well on anything. Toast, cookies, cakes, you name it! In a bowl, sift plain flour, baking powder and yuzu powder twice and mix thoroughly with a spatula or spoon Warm yuzu juice in a small saucepan and add yuzu confiture. Stir mixture until a runny consistency is obtained. Add water if the concoction is still too viscous.

So that’s going to wrap this up for this special food yuja/yuzu cake recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!