Friday, 28 February 2014
Coconut and Yuzu Cake
This cake was made to use up about 20mls of Yuzu juice leftover after making the frosting for this Green Tea Cake; it was just enough to give a subtle citrus flavour to the cake without dominating the coconut. The beauty of Yuzu is that although it is obviously a citrus flavour, it's not easy to define any more accurately than that - it's lemony, but not as sour, is perhaps the nearest description. A sweet grapefruit might be nearer the mark, although grapefruit isn't a strong flavour and I've never used it in baking. However you describe it, it hit the right note here, adding just enough of a zing to lift the cake from just being a coconut cake.
Rub 150g butter (at room temperature) into 250g SR flour, then mix in 150g caster sugar and 80g desiccated coconut. Make a well in the centre of the ingredients and add 3 eggs and 20mls yuzu juice; mix well, adding enough milk to give a soft dropping consistency. Transfer to a 7"(18cm) diameter round tin or a 2lb loaf tin, level the top, and bake at 180C for around 75 minutes, until a test probe comes out clean.
I left the cake undecorated, but a drizzle of glacé icing and a few shreds of toasted coconut strips would be good for a smarter occasion.