I used yuzu to make jelly the other day and decided to try it out with some other desserts, so I made this Ginger Cake with Yuzu Icing. It’s really easy to make and requires just 6 ingredients to make, including icing!
Yuzu is a citrus fruit widely used in Japanese cuisine, for savoury dressings and sauces, as well as being combined with honey to make yuzu tea, or used in alcoholic drinks such as the yuzu sour.
It’s almost impossible to get hold of fresh yuzu in the UK, but a lot of supermarkets sell yuzu juice, which is a good substitute.
For this recipe, I used this one from Waitrose.
I decided to combine the yuzu icing with the ginger sponge as the heady, blossomy aroma of the yuzu perfectly compliments the warming spice of the ginger.
I’ve made this cake using a dairy-free sponge, which is actually easier to make than a regular sponge and uses just 4-ingredients. It’s actually a recipe for a Japanese-style sponge cake which is a lot lighter and healthier than it’s Western counterpart, which I got from my Japanese mother.
If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!
- 175g self-raising flour
- 175g sugar
- 3 eggs
- 2 teaspoons ginger powder (or 2cm freshly grated ginger)
- 100g icing sugar
- 3 tablespoons yuzu juice
- Preheat oven to 180 degrees
- Put eggs and sugar in bowl
- Whisk until the mixture is so airy that it expands to double the size and so thick that you can leave marks on the surface
- Sieve in flour and ginger powder
- Carefully fold in so that the mixture doesn’t lose the air
- Pour into baking tray
- Bake in oven for 30 minutes – if it looks like it’s about to burn at any point, drop the temperature to 150 degrees
- You can spread the icing over the cake once it has cooled down
- To make the icing, mix the icing sugar and yuzu juice in a bowl (add a splash of water if it’s too thick)