Recipe - Yuzu olive oil cakes

In case you hadn’t noticed, I LOVE yuzu. I want to put it in everything, I even have yuzu perfume. I’m obsessed!

These little cakes are the perfect afternoon tea snack or lazy Sunday bake. The olive oil adds a wonderful flavour and richness, and the yuzu compliments it so well. The oil I used is Lot 8 yuzu infused oil. This oil is incredible! Not just in these cakes, but in everything. I love it as an easy salad dressing, or with a beautiful sourdough. It also makes a great, exciting gift for the foodie in your life. By the way, this post isn’t sponsored by Lot 8 (or anyone!) I just love their oils! You can get them at Moore Wilsons, Scheckters Deli, or online (I’m sure there’s other places too, those are just the ones I know of)

As you can see, Ive made the cakes in little doughnut shapes using a doughnut pan that I got from Spotlight, I think Moore Wilsons also have them. The hole has been filled with a yuzu ganache, which I have included the recipe for, but to be honest, its  not really necessary. I found the fresh yuzu in the glaze overshadows the subtle yuzu in the ganache. If I was going to make these again I would make them in mini loaves or baby bundts instead and leave out the ganache. 

The cake itself is irresistibly soft and delicate, so handle it with care! The glaze is finished with yuzu juice, which you can get at Moore Wilsons (If you’re reading this Moore Wilsons, SPONSOR ME ALREADY DAMN IT) (please) or from most Asian supermarkets. If you can’t get a hold of it, you can replace it with lemon or lime, or any citrus, grapefruit would be amazing! And of course, the vanilla is always Heilala vanilla (also not sponsored, because I’m not insta famous, but its impossible to use another vanilla paste) 

Okay done talking! Here’s the recipe! Happy baking!

CAKE RECIPE: MAKES 8 MINI CAKES

85G FLOUR

115G SUGAR

1/4TSP BAKING SODA

1/4TSP BAKING POWDER

95G LOT 8 YUZU OLIVE OIL

100G MILK

40G YUZU JUICE

1 EGG

Preheat the oven to 160c. Whisk the yuzu juice, egg, oil, milk and sugar together. Whisk in the dry ingredients until smooth, it will be very liquid, don’t worry.

Generously spray a doughnut tin or mini loaf or bundt tins with spray oil. Pour or pipe the mixture in and bake for 12-15 minutes until the cakes spring back to the touch. Allow to cool slightly before removing from the tins

TO GLAZE:

ICING SUGAR (I used about 1 cup)

YUZU JUICE

1 TSP VANILLA PASTE

Whisk the icing sugar, vanilla and yuzu together, adding the yuzu about 1 tsp at a time, until you have a slightly runny glaze. Pour or pipe over your cooled cakes. I then finished mine with lime zest and orange zest, but use whatever you have or like.

GANACHE

40G YUZU JUICE

15G SUGAR

80G WHITE CHOCOLATE

Bring the yuzu juice and sugar to a boil. Pour over the chocolate and whisk until smooth. Leave to chill until starting to thicken (about 1 hour in the fridge) then pipe into the middle of the cakes. Like I said, I felt this wasn’t necessary in the end product, but go for it if you want to! 

These keep for up to 1 week in an air tight container. 

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