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
Prep time
Cook time
Total time
Soft texture and the combination of flavours are perfect,
Author: Ann Low
Serves: 5
Ingredients
- (A) 20g Orange Cointreau
- 20g Yuzu paste
- 30g Cold water
(B) 120g Soft butter- 40g Sugar
- 3 Egg yolks, beaten (70g eggs each)
- 20g Orange cointreau
- ½ tsp Vanilla extract
- 2 tbsp Plain yoghurt
(C) 3 Egg whites- 50g Sugar
(D) 150g Cake flour/Plain flour- ½ tsp Baking powder (sieve together in a bowl)
(E) 35g Dried cherry tomatoes (available at PH)- sliced or cut to small pieces
Instructions
- 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 ⅓ 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.
Notes
You may like to increase the recipe using 4 eggs to make the cake looks taller.
Can use orange juice and zest to replace if you don't have orange cointreau at home.
Please keep in mind that all ovens temperature and baking time varies
Can use orange juice and zest to replace if you don't have orange cointreau at home.
Please keep in mind that all ovens temperature and baking time varies
3.5.3251
番茄干柚子蛋糕
Prep time
Cook time
Total time
Author: Ann Low
Serves: 5
Ingredients
- (A) 20克 橘子酒
- 20克 柚子酱
- 30克 冷开水
(B) 120克 软牛油（- 40克 细砂糖
- 3个 蛋黄 (用大鸡蛋)
- 20克 橘子酒
- ½茶匙 香草香蕉
- 2汤匙 天然优格
(C) 3个 蛋白- 50克 细砂糖
(D) 150克 底筋面粉或中筋面粉- ½茶匙 泡打粉 （所有粉类预先过筛）
(E) 35克 番茄干
Instructions
- 准备一个20cm(8寸)烤摸，抹油，备用。
- 将(A)材料一起拌成酒糖液，备用。
- 牛油和细砂糖一起打发至呈现乳白色后（中速度），
- 转入底速度，蛋黄慢慢加入打匀，再加入(A)柚子酱液体，橘子酒，香草香精及天然优格，搅拌均匀即可。
- 蛋白，细砂糖一起打至呈湿性的蛋白霜。
- 先取1/3的蛋白霜拌入蛋黄糊中用刮刀拌匀。加入过筛后的粉类，拌匀。将剩余的蛋白霜拌入均匀。
- 最后撒入少许的面粉到番茄干里，倒入面糊中，再翻拌均匀即可。
- 将面糊倒入烤馍，抹平。放入预热烤箱摄氏180度，烤约25-30分钟或竹签扎入蛋糕内部不沾糊就可以了。
- 烤好后的蛋糕在烤馍待5分钟后，才脱模取出蛋糕放在凉架待凉。
Notes
假如想把蛋糕烤的高一点，可将食谱调整至4个鸡蛋。
没有橘子酒，可用橙汁和香橙皮屑代替。
烤箱温度和烘烤时间务必根据自家烤箱来定
没有橘子酒，可用橙汁和香橙皮屑代替。
烤箱温度和烘烤时间务必根据自家烤箱来定
3.5.3251
