Refreshing! Natsumikan Cake
My grandparents grow natsumikan.
I wanted to bake a cake that I could enjoy in the summer too.
Because there's a lot of fruit juice in the cake, you have to bake it for a while. When you check the doneness by inserting a skewer, because it is such a moist cake, some crumbs will stick even when it's baked through. It's done when you figure that it probably needs a little bit more in the oven.
This is a cake for adults, so I added the liqueur. It's really good!
In summer, chill in the refrigerator before serving! Recipe by yuko&martin
Refreshing! Natsumikan Cake
My grandparents grow natsumikan.
I wanted to bake a cake that I could enjoy in the summer too.
Because there's a lot of fruit juice in the cake, you have to bake it for a while. When you check the doneness by inserting a skewer, because it is such a moist cake, some crumbs will stick even when it's baked through. It's done when you figure that it probably needs a little bit more in the oven.
This is a cake for adults, so I added the liqueur. It's really good!
In summer, chill in the refrigerator before serving! Recipe by yuko&martin
Open in Cookpad AppSteps
- 1
Peel the skin and whites of the natsumikan, and segment. Bring the butter and egg to room temperature. Sift the dry ingredients together.
- 2
Shred the peel. Scrape the white pith with a spoon (this will reduce the bitterness).
- 3
Cream the butter and mix in the sugar a little at a time with a whisk. Mix in the egg, then add the orange liqueur to taste.
- 4
Remove the hard lumps and mix in the yogurt. Add the ★ ingredients and mix. While still a little powdery, mix in 3/4 of the natsumikan and mix lightly.
- 5
Pour the batter into the pan and top with the remaining 1/4 of the natsumikan. Scatter the peel on top and bake in an oven at 180°C for 50 minutes.
- 6
Cross section: The chunks of natsumikan are visible!! The juicy fruit goes really well with the yogurt-based batter.
- 7
- 8
You can make your own homemade orange peel!
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