If you’re looking for a moist cake with a refreshing twist, look no further! Everyone loves this yuzu olive oil cake.
Even die-hard fans of butter (::cough::ME::cough::) admit that using olive oil makes some of the most moist, delicious cakes. While there are many citrus versions of olive oil cake out there on the internet (lemon, orange, etc.), I haven’t seen many made with yuzu so I decided to try it for myself.
What is yuzu?
Yuzu is a small, round, yellow Japanese citrus fruit. The flavor is tart and fragrant – a cross between a grapefruit and mandarin orange. While it’s rarely eaten whole in Japan, it’s a common ingredient in Japanese cuisine by using the zest or juice (think like how lemons are typically consumed). From candy to soups, you can find hints of yuzu all across Japanese cuisine.
Why use olive oil instead of butter?
Olive oil is a great substitute for butter because it’s a fat that stays liquid at room temperature, which means your cake will stay more moist than one made with butter (which solidifies in room temperature). While you do get a very subtle olive oil flavor, it is not overpowering at all. I super recommend trying olive oil cake if you’ve never had it!
The subtle tart yuzu is a really good compliment to the soft flavor of olive oil. A little more of a punch than a lemon but less sweet than orange.
Yuzu Olive Oil Cake / ゆずオリーブオイルケーキ
Equipment
- 9-inch Springform Pan
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar + some extra
- 1 tsp salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/4 cups olive oil
- 1 1/4 cups whole milk
- 3 large eggs
- 4 tbsp yuzu juice
- 1 tbsp yuzu or lemon zest
- 1 tsp vanilla extract
- powdered sugar to dust the top
Instructions
- Coat a 9-inch springform pan with olive oil (you can also add a round-cut parchment paper at the bottom of the pan). Sprinkle enough sugar to coat the olive oil on the sides and set aside.
- Preheat the oven to 350 degrees F.
- In a large bowl, sift the flour and whisk together all the dry ingredients (flour, sugar, salt, baking powder, and baking soda).
- In a separate large bowl, mix together all the wet ingredients well (olive oil, milk, eggs, yuzu juice, zest, and vanilla extract).
- Pour the wet ingredients into the dry ingredients and mix until combined.
- Pour the batter into the prepared pan. Place the pan into the oven for about 1 hour, or until a toothpick or stick inserted comes out clean.
- Remove from the oven when done and let rest for 10 minutes. Using a thin knife, cut around the edge of the cake to separate any stuck edges from the pan, and then release the springform pan. Remove the cake from the pan and put the cake on a cooling rack until it cools down to just about room temperature. Then enjoy!
Notes
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