Yuzu Citrus Cake

YUZU CITRUS CAKE
 

YUZU CITRUS CAKE

An original recipe by L'École Gourmet Valrhona Chef Philippe Barret
Makes one cake
Category: Cakes and Tarts
Baking: 1 hour
Freezing: 30 minutes
 
 

INGREDIENTS

LEMON CAKE:
1 zest of lemon
180g eggs
150g sugar
pinch of salt
100g heavy cream 36%
180g einkorn flour
3g baking powder
65g melted butter

INSPIRATION YUZU CRUNCHY COATING:
200g INSPIRATION YUZU
20g grape seed oil
50g slivered almonds (optional)

 

INSTRUCTIONS

 
LEMON CAKE:

  • Zest the lemon and mix with the sugar.
  • Add the eggs, salt and heavy cream to the mixture.
  • Sift the einkorn flour together with the baking powder and add to the mix.
  • Melt the butter and add to the mixture while still warm.
  • Pour this dough into a loaf mold lined with parchment paper.
  • Then, using a pastry scraper or knife dipped in melted butter, slice the top of the cake lengthwise to help it rise in the oven.
  • Bake at 320°F (160°C) for about an hour. Check the cake is fully baked by inserting a knife into the center.
  • If it comes out clean, the cake is done.
 
INSPIRATION YUZU CRUNCHY COATING:
  • Melt the INSPIRATION YUZU at 105°F (40°C) and add the grape seed oil.
  • Combine with the chopped almonds.
  • Use the coating at a temperature of approx. 95°F (35°C).
Assembly
  • Once the cake has been baked, turned out and cooled, place it in the freezer for 30 minutes.
  • In the meantime, prepare the INSPIRATION YUZU coating.
  • Remove the thoroughly chilled cake from the freezer and dip it to in the coating until it is three quarters covered.
  • Immediately place it on a serving dish or plate and let it stand at room temperature before serving.

 

*Chef’s tip: Turn out onto a rack and leave it to cool on its side so it keeps its shape.