Yuzu Almond Cake with Sesame Brittle

Name: Yuzu Almond Cake with Sesame Brittle
Yield: Serves 8
Cuisine: Japanese
Ingredients: 120 ml (½ cup) double (heavy) cream; 2 kaki fruit; 4 large free-range eggs; 110 g (4 oz./1 cup) polenta (cornmeal); 300 g (10½ oz./1⅓ cups) unsalted softened butter, plus extra for greasing; 300 g (10½ oz./2½ cups) ground almonds; grated zest of 2 yuzu or Sicilian lemons; 1 tsp baking powder; 110 g (4 oz./1 cup) polenta (cornmeal); grated zest of 2 yuzu or Sicilian lemons; 100 g (3½ oz./½ cup) caster (superfine) sugar; 20 g (¾ oz.) toasted white sesame seeds; pinch of sea salt; 80 ml (⅓ cup) unsalted yuzu juice; 80 ml (⅓ cup) Japanese plum wine; pinch of salt; 4 large egg yolks; 50 g (1¾ oz./¼ cup) caster sugar; 300 g (10½ oz./1½ cups) caster (superfine) sugar

Preparation info

Serves
8

Difficulty
Easy

Appears in

Robata

By Silla Bjerrum

Published 2018

About

I have a total obsession with yuzu. My good friend Vicente Todolí grows these on his citrus farm in Valencia. Vicente also has the most stunning kaki tree, the Japanese version of persimmon fruit, so here it is perfectly matched with yuzu as a tribute to a truly foodie friend.

Ingredients

Asia
Japan
Dessert
Gluten-free
Cake
Vegetarian

Ingredients

Method