Dried Cherry Tomato and Yuzu Cake
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Serves: 5
 
Soft texture and the combination of flavours are perfect,
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
  1. Grease a 20cm bundt pan with butter or cooking spray, set aside.
  2. Mix (A) - orange cointreau, yuzu paste and cold water together and set aside.
  3. Beat butter and sugar till white and creamy at medium speed.
  4. 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.
  5. In another clean mixing bowl, whisk egg whites and sugar together till soft peak form.
  6. 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.
  7. Sprinkle some plain flour on to the dried cherry tomatoes and add into the batter, mix well.
  8. 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.
  9. 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
Recipe by Anncoo Journal at https://www.anncoojournal.com/dried-cherry-tomato-and-yuzu-cake/