Yuja/Yuzu Cake

Name: Yuja/Yuzu Cake
Cuisine: American
Ingredients: 200 gram yujacha (you can use jam or preserves); 200 gram flour + 1 tsp baking powder, sifted for smoother cake; 1 egg; 50 ml water; Honey (I used a honey substitute made of coconut sugar)

Angela Mertoyono @tenshi

In my kitchen!

I was in a hurry. I wanted to make something sweet and perhaps a bit tart for breakfast. Looking for inspirations, I opened my fridge, and found a huge jar of jujacha. A-ha!

Angela Mertoyono @tenshi

In my kitchen!

I was in a hurry. I wanted to make something sweet and perhaps a bit tart for breakfast. Looking for inspirations, I opened my fridge, and found a huge jar of jujacha. A-ha!

Saved

Ingredients

200 gramyujacha (you can use jam or preserves)
200 gramflour + 1 tsp baking powder, sifted for smoother cake
1egg
50 mlwater
Honey (I used a honey substitute made of coconut sugar)

Saved

Steps

1

Combine all ingredients except honey. Stir continuously and fold until it forms a thick batter.
2

Pour into a heatproof dish.
3

Pour some honey on the batter. I used about 2 tbsp.
4

Bake for about 40 minutes. My oven is older than I am (and I assure you, I am quite old!) so I have no idea what temperature to use. I usually insert a wooden skewer to the cake, when it is no longer runny, then it is done. It should be 180 Celcius degrees, more or less.