Yuzu Gâteau Weekend

Name: Yuzu Gâteau Weekend
Yield: Makes 8 small loaf cakes
Cuisine: French
Ingredients: 220 g (8 oz/1½ cups) plain (all-purpose) flour plus extra for dusting; 4 g (¾ tsp) baking powder; 80 g (3 oz/¾ stick) unsalted butter plus extra for greasing; 50 g (1¾ oz) Fondant; 200 g (7 oz) whole eggs (about 4 eggs); 1 g (a pinch) salt; grated zest of 4 yuzu; 280 g (3 oz/scant 1½ cups) caster (superfine) sugar; 120 ml (4 fl oz/generous ½ cup) whipping (pouring) cream; 1 quantity of Light Syrup with the addition of 200 ml (7 fl oz/scant 1 cup) yuzu juice; 20 ml (1½ tbsp) dark rum; 20 g (¾ oz) crystallized Confit Yuzu cubed; 5 ml (1 tsp) yuzu juice; 1 quantity of Apricot Nappage

Preparation info

Makes
8
small loaf cakes

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

A Gâteau Weekend does not have a specific recipe, but refers to a style of baked cake eaten in France. This is our version - it is like a lemon cake but made with the wonderful addition of yuzu, giving it a distinct and more fragrant flavour.

Ingredients

80 g (3 oz/¾ stick) unsalted butter plus extra for greasing
220

Europe
France
Cake
Mediterranean

Method

Preheat the oven to 170°C (325°F/Gas 3), grease the loaf tins (pans) with soft unsalted butter, dust with flour and line with silicone paper.
Sift the flour, baking powder and salt together twice in a bowl. Melt the butter in a saucepan and leave to cool