Cheesy Yuzu Bundt Cakes with Smoked Trout Roe

dishes

Cheesy Yuzu Bundt Cakes with Smoked Trout Roe

An elevated party bite that's fluffy and rich in every bite

see recipe below Step by step video

3 mini savory yuzu bundt cakes with smoked trout roe on parchment paper and silver platter

Ingredients

Wet Ingredients:

1/4 cup YUZUCO 100% yuzu juice
1/2 cup olive oil
1/4 cup whole milk
3 large eggs

Dry Ingredients:

1 3/4 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp fine sea salt
1/2 tsp black pepper

Mix In:

1 cup grated wagon wheel cheese

Top With:

Tsar Nicoulai Smoked Trout Roe
8 oz cream cheese
1 pack garlic & fine herb cheese
Fresh chives

Instructions

Step 1

Prep and Mix the Base: Preheat your oven to 350 degrees F. Grease a bundt cake pan (we used avocado oil). Whisk together yuzu juice, olive oil, milk, and eggs, until smooth and emulsified. Pull the cream cheese and garlic & fine herb cheese out of the fridge to start warming while you make the cakes.

Step 2

Combine with Dry Ingredients: Add in flour, baking powder, baking soda, salt, and pepper, and fold everything together. Fold in the cheese.

Step 3

Bake the Cakes: Add mix to the bundt cake pan. Fill the cake holes about 3/4 of the way up. Bake in the oven for 30 minutes. Check with a toothpick to make sure they are cooked in the middle. Let them cool on a rack for an hour before topping them.

Step 4

Make the Toppings: Add garlic & fine herb cheese and cream cheese to a bowl. Chop up fresh chives and add them into the mix. With a hand mixer combine them until smooth. Add to a piping bag, and top your cakes! Fill up the middle hole of the cake with a generous amount. Lastly add as much smoked trout roe to the cakes as you'd like!

In this recipe