Lemon-yuzu cake
- 6 people
- Easy
- Cheap
Total time : 1h15
- Preparation: 20 min
- Cooking time: 40 min
- Rest: 15 min
Ustensiles requis
- Cake mold
- Whip
- Bowl
This recipe twists the classic lemon cake with the power of yuzu and the subtle bitterness of bergamot and gentian present in our concentrated juice.
Dans cette recette
Bio
Ingredients
- 4cl of Concentrate to Dilute - Yuzu
- 250g butter
- 200g of sugar
- 4 eggs
- 2 lemons
- 280g of flour
- 1 tsp baking powder
- 50g of almond powder
- 1/2 tsp salt
Préparation
- 01 Preheat the oven to 180°C.
- 02 Line a 25cm long cake tin with baking paper.
- 03 Beat the butter until soft and add the sugar. Continue beating until the mixture is fluffy.
- 04 Add the eggs one by one, taking care to beat after each addition. Add the lemon zest and the YUZU, mix.
- 05 Sift together the flour, almond flour, baking powder, and salt. Add this mixture to the lemon mixture.
- 06 Pour the batter into the mold, level the surface and bake for 40/50 minutes until the tip of a knife comes out dry.
- 07 Let cool for 15 minutes before removing the cake from the mold. Let it cool completely on a wire rack before serving.
Le fondateur Alain Milliat
Fondateur de la marque
