I really enjoy yuzu season this year, thank you for these amazing fruits Neville and NZ Yuzu.
What can be better than moist and fluffy ricotta citrus cake during the winter? It’s a Yuzu ricotta cake with generous sprinkle of premium NZ pine nuts! I also added to my cake olive oil flavoured with green yuzu that my friend sent me earlier. The taste of the cake turned out so deep and rich. Oishii!
Yuzu, Ricotta and Pine Nut CakeCourse: Dessert, Baking, CakeCuisine: Italian, JapaneseDifficulty: Easy
Rich and moist Yuzu citrus ricotta cake with generous sprinkle of pine nuts. Oishii!
1 cup unbleached plain flour
1/2 cup almond flour
1/4 teaspoon fine salt
2 teaspoons baking powder
3/4 cup sugar
3/4 cup fresh ricotta cheese
1/2 cup extra virgin olive oil (1:1 EVOO and yuzu flavoured olive oil if you can find it)
1 teaspoon vanilla extract
zest and juice of one large yuzu fruit (or medium-size Meyer lemon)
50 g pine nuts
powdered sugar for dusting
- Pre-heat the oven to 180С (350F). Coat the bottom and side of a 20cm springform pan with nonstick cooking spray. Place circle from a baking paper on the bottom of the pan.
- In a large bowl sift and whisk the flour, almond meal, baking powder, and salt.
In another bowl combine the oil, egg, ricotta, vanilla, sugar, zest and juice of one yuzu fruit. Mix well using a wooden spoon. Add the wet ingredients to the dry whisking until combined.
Pour batter into prepared pan, arrange pine nuts on top of the batter.
Bake for about 50-55 minutes or until a skewer comes out clean. Let it cool for at least 7 minutes before you remove the ring, then chill completely before the cut. Dust with powdered sugar. Enjoy!