Dried Cherry Tomato and Yuzu Cake

I love munching dried cherry tomatoes as they are sweet and a little sourish to my liking. Something popped into my mind while I was munching half way ~~ why not add this little tomatoes into my bakes? So I quickly flipped through some of my cookbooks and I saw this recipe from a Chinese cookbook 经典100 using yuzu paste and orange cointreau as the main ingredients ~~ mmmm... this must be good to go with my dried cherry tomatoes! Without second thoughts, I baked this Dried Cherry Tomato and Yuzu Cake yesterday with slight modification. I'm very pleased with the result, the cake was soft and the combination of flavours, perfect, love it to bits. Definitely a keeper cake that can be baked as a gift for Chinese New Year.   

Dried Cherry Tomato and Yuzu Cake

Ingredients: 

     (A) 20g Orange Cointreau

           20g Yuzu paste

           30g Cold water

     (B) 120g Butter
           40g Sugar
           3 Egg yolks, beaten (70g eggs each)
           20g Orange cointreau
           1/2 tsp Vanilla extract
           2 tbsp Plain yoghurt

     (C) 3 Egg whites
           50g Sugar

     (D) 150g Plain flour
            1/2 tsp Baking powder (sieve together in a bowl)

     (E) 35g Dried cherry tomatoes (available   at PH)
           sliced or cut to small pieces

     Method:

• Grease a 20cm bundt pan with butter or cooking spray, set aside.
• Mix (A) - orange cointreau, yuzu paste and cold water together and set aside.
• Beat butter and sugar till white and creamy at medium speed.
• Lower speed and gradually add egg yolks into it until mixture incorporated. Then add in yuzu mixture, orange cointreau and vanilla extract and 2 tbsp plain yoghurt, mix well.
• In another clean mixing bowl, whisk egg whites and sugar together till soft peak form.
• Add 1/3 of egg whites into the egg yolk mixture follow by the flour in 2-3 batches to the egg yolk mixture and fold well with a rubber spatula then fold in the remaining egg white. 
• Sprinkle some plain flour on to the dried cherry tomatoes and add into the batter, mix well.
• Pour batter into prepared bundt pan and bake at preheated oven 180 degrees C for 25-30 minutes or skewer inserted into the center of the cake comes out clean.
• Leave cake in the bundt pan for 5 minutes after baked and remove to wire rack to cool down completely.   

     Kitchen notes:
     You may like to increase the recipe using 4 eggs to make the cake looks taller.
     Can use orange juice and zest if you don't have orange cointreau at home.

I am submitting this post to Chinese New Year Delights 2013 
hosted by Sonia aka Nasi Lemak Lover.

Please visit the Bundt-a-Month for 'Tangy January' recipes by our fellow bakers.

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• Soaked and Glazed Lemon Cake by Dorothy from Shockingly Delicious
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