Recipe and post by Duanne.
While doing research, I had heard quite a bit about Yuzu which is described as having a complex citrus flavour. Like a cross between a sour Grapefruit with Mandarin but a lovely floral note as well. Anybody that knows me, knows I LOVE citrus so I thought I had to give it a go.
I needed to temper that sourness with other flavours and thought the ‘grassiness’ of Matcha (green tea powder) would work well and then offset that with something sweet. I had seen on Top Chef Just Desserts that the chefs were ‘burning’ White chocolate so decided to give that a go to balance the flavours.
I topped it all off with Candied Grapefruit and a grapefruit simple syrup gel. This whole recipe can of course be simplified if you are making it at home.
There is a hidden base of a 1 inch slice of Flourless Orange and Almond Cake which was adapted from Paris Cutler’s Planet Cake Book. Ingredients and Cooking times were changed a bit to suit UK ingredients”.
Yuzu & Matcha Cake
For the Flourless Orange and Almond Cake
- 3 Oranges
- 8 Eggs
- 400 g Caster Sugar
- 1 tsp Baking Powder
- 430 g Ground Almonds
For the Matcha (Green Tea) Bavarois
- 6 Leaves Gelatine Soften in cold water
- 350 ml Cream Whipped to stiff peaks
- 200 ml Matcha Tea
For Yuzu & Grapefruit Bavarois
- 5 Leaves Gelatine softened in cold water
- 2 Ruby Grapefruits squeezed for juice
- 2 tbs Granulated sugar
- 60 ml Yuzu Juice
- 150 ml Double Cream whipped to stiff peaks
- For Candid Peel
Method for Flourless Orange and Almond Cake.
- Scrub the oranges well but leave them whole.
- Place in a large saucepan with enough water to cover them. Put a small plate on top of the oranges to keep them submerged. Bring to the boil then reduce heat and leave to simmer gently for an hour until the oranges are very soft.
- Grease the tin and line the base and sides with a collar that extends 2cm above the rim. Wrap the outside of the tin with 4-5 layers in tin foil.
- Drain the oranges well and leave until cool enough to handle.
- Cut each orange into quarters and place into a food processor or blender and then puree.
- Whisk the eggs, sugar, baking powder and a pinch of salt until pale and creamy. This should take about 5 minutes on high
- Beat in the almonds and 420g of the orange puree. Leave for 20min.
- Preheat the oven to 180C/350F/Gas 4.
- Pour the batter into the tin and bake for 30 minutes. Then reduce the heat to Gas 3 and bake for 1 hour or until golden brown and a skewer comes out clean.
- You might need to add a layer of tin foil on top of the tin half way though baking to prevent the cake colouring too much. Cool completely in the tin.
- Trim the top off the cake, and slice the cake in two lengthways.
- For this recipe you only need half the cake so you can wrap the other in cling film and freeze for up to 2 months.
- Place the 9’’ cake slice into the centre a 10’’ springform Cake tin or Cooks Ring that has been lined with cling film.
Methord for Matcha Bavarois
- *You can either use 10g of Matcha Powder to make your tea or you can create your own if you have a grinder at home. Grind up 10 bags or green tea into a fine powder. Pour over 200ml boiling water and steep. Pass the tea through muslin to get the liquid though.
- 1. Heat the tea slightly and then stir in the softened gelatine and whisk until blended.
- Fold this liquid into the whipped cream until well blended.
- Pour the Matcha Bavarois over the cake and place back in the fridge to set (+- 2 HOURS)
- Peel the skin off 2 ruby grapefruit and reserve. Slice three very thin slices of the grapefruit and reserve these too.
Method for the Yuzu & Grapefruit Bavarois
- Gently heat the Ruby Grapefruit juice & sugar until simmering and remove from heat.
- Stir in the softened gelatine and stir until melted.
- Stir in the Yuzu Juice and allow to cool.
- Fold this mixture into the whipped cream and ensure it is combined well.
- Pour the Yuzu Bavarois on top of the cooled Matcha Bavarois and allow to set in the fridge (+-2 hours)
Method for Candied Peel
- Place the ruby grapefruit peel into a saucepan with cold water and bring to the boil.
- Discard the water but reserve the peel.
- Repeat this process 3 times.
- Place the sugar and 1 cup of water into a saucepan and slowly bring to the boil stirring the mixture until all the sugar is dissolved.
- Add the peel and boil for 5 minutes.
- Remove the peel and place to one side on greaseproof paper for use later, but reserve the sugar syrup.
Method for Candied Grapefruit Slices
- Place the reserved 3 slices of ruby grapefruit into the reserved sugar syrup and simmer for 5 minutes. Gently remove the slices and keep to one side on greaseproof paper to use later.
Method for Ruby Grapefruit Gel
- Place the sugar syrup into a saucepan and if necessary, water to bring the amount of liquid up to 230ml.
- Heat gently and remove from heat. Add the orange food colour to achieve a soft orange colour.
- Stir the softened gelatine into the mixture and stir well.
- Allow to cool.
- Pour the Gel over the Yuzu Layer of the cake and return to the fridge to set.
Method for Burnt White Chocolate
- Preheat the oven to Gas 3
- Place the white chocolate onto a baking tray lined with baking parchment.
- Place in the oven and then immediately turn down to Gas ½
- Bake for 10 -15min
- Keep an eye on the chocolate, what you are looking for is a light golden colour.
- Remove from the oven, once it is ready and break apart with a fork. Allow to cool to room temperature.
- Once the gel over the Yuzu & Ruby Grapefruit Bavarois Layer is set, remove from the fridge and de-mould by either running a blade around the inside or by using a brulee torch on the outside.
- Place a thin stripe of the Burnt White Chocolate onto the surface of the cake.
- Lay over the Candied Ruby Grapefruit Slices.
- Lightly sprinkle over the Candied Ruby Grapefruit Peel.