For those who asked me in my Instagram to share the recipe of candied kamo kamo with yuzu flavour. Here it is finally. Hope you will enjoy the flavour and texture.
Try to serve it on cream cheese toast, or on homemade sourdough waffles topped with ricotta or add to a citrus cake, the recipe you can find below. This super rich and moist yuzu cake filled with candy-like yuzu and glazed with aromatic yuzu syrup.
Thank you NZ Yuzu for these delicious organic yuzu fruits.
Candied Yuzu Kamo Kamo Recipe + Bonus: Incredible Yuzu Cake RecipeCourse: Baking, DessertCuisine: Modern, Japanese, ClassicDifficulty: Medium
Candied kamo kamo with yuzu flavour. + Super rich and moist yuzu cake filled with candy-like yuzu and glazed with aromatic yuzu syrup.
- Candied Yuzu Kamo Kamo:
550g kamo kamo (or zucchini), peeled, seeded and cubed
30g yuzu zest
150ml freshly pressed citrus juice (I use a mix of yuzu, mandarin and lemon juice).
- Incredible yuzu cake:
1 cup unbleached all-purpose flour
1/2 cup almond flour
2/3 cup brown sugar
1/4 teaspoon fine salt
2 teaspoons baking powder
2 Tbs lemon juice
1/2 cup plain Greek yoghurt
1/2 cup extra virgin olive oil
1 teaspoon vanilla extract
2 medium-size eggs
1 cup candied yuzu kamo kamo (drain the syrup and set aside for glazing)
- Candied Yuzu Kamo Kamo. Prepare sugar syrup. Mix sugar and juice in a saucepan, bring to the boil, mixing until all the sugar dissolved. Turn the heat off. Add yuzu zest, mix well. Transfer the syrup to a non-reactive pot (I use an enamel-coated Dutch oven). Add cubes of kamo kamo, mix gently, close the pan with a tight-fitting lid. Leave for about 24 hours. Next day, bring to the boil, cook on a very low simmer for about 30 minutes or until kamo kamo is fully infused with syrup and translucent. Turn the heat off, chill slightly, transfer to clean jar. Keep in the fridge for up to one month.
- Incredible Yuzu Cake. Preheat the oven to 180С (350F). Coat the bottom and sides of 10X18cm loaf pan (preferably non-stick) with nonstick cooking spray. In a large bowl whisk the flour(sieved), almond meal, baking powder, and salt.
In another bowl combine the sugar, olive oil, eggs, yoghurt and lemon juice, mix together using a wooden spoon.
Add the wet mix to the dry whisking until combined. Mix in yuzu kamo kamo. Pour batter into prepared pan. Bake for around 60 minutes or until a wooden skewer comes out clean. Let it cool for at least 10 minutes before you remove. Then transfer to wire rack and brush all over with yuzu syrup generously. Chill the cake completely before cutting.