Yuzu Olive Oil Cake Recipe

desserts

YUZU OLIVE OIL CAKE

Yuzu and olive oil turn out to be a perfect pairing in this well balanced crowd pleaser. Light airy delicious olive oil cake with a special hit of floral yuzu flavor.

By Victoire Loup

see recipe below

freshly baked yuzuco yuzu olive oil cake covered in yuzu zest in a blue pan on wood table being dusted by powdered sugar

Ingredients

Serves 6-8

4 Eggs,
¼ cup Sugar,
¼ cup 100% YUZU JUICE,
½ cup Olive Oil,
1 cup Almond Meal,
½ cup Flour or GF Flour,
1 tsp Baking Powder,
½ tsp Baking Soda

Instructions

Step 1

Beat eggs and sugar with an electric mixer on high speed for a couple of minutes or until mixture has thickened and turned a very pale yellow. Add yuzu juice and olive oil, beat again quickly.

Step 2

Mix all the dry ingredients in a separate bowl and add them to the wet ones, gently folding in with a spatula. Pour in an 8 or 9 inch spring pan.

Step 3

Bake at 350°F for 45 minutes. Insert a toothpick or knife into the center of the cake: if it comes out clean, the cake is done.

Step 4

Option to decorate with powdered sugar, yuzu (or lemon / lime) zest, or candied yuzu peel right before serving.

In this recipe