Trying unique combinations with different ingredients is like one of the key elements that make baking fun. So far, I’ve tried Ovaltine x Coffee and Hojicha x Chestnut. And today, I wanted to introduce a new member of this collection: Genmaicha x Yuzu. Instead of a chiffon cake, I think pound cake is more suitable for this refreshing combination.
Unlike chiffon cakes, pounds cakes are denser, moist, and rich in flavor. Conversely, genmaicha is mild, which I hope the butter from the cake can bring out the taste profile of this light and aromatic tea. And the result is amazing – the aroma of the roasted rice and green tea with the citrusy yuzu balance well with the richness of the cake.
Both genmaicha tea leaves and powder can be found at Paragon Tea Room, and they are currently having a promotion of up to 50% off for all tea in November. As for the yuzu, you can easily find them in Asian supermarkets, such as T&T Supermarket and H Mart.
Genmaicha Yuzu Pound Cake
- Silicone Spatula
- Loaf Mould
- Hand Mixer
- Food Processor
- 1 egg
- 30 g unsalted butter
- 2 tbsp yuzu
Pound Cake Batter
- 120 g unsalted butter room temperature
- 100 g sugar
- 2 eggs approx 60g each, room temperature
- 3 tbsp genmaicha tea leaves grinded
- 1 tbsp genmaicha powder
- 120 g all purpose flour
- 1 tsp baking powder
Cream Topping (optional)
- 50 mL whipping cream
- 1 tbsp yuzu
To prepare yuzu curd:
- In a saucepan, whisk an egg. Add unsalted butter and yuzu. Bring the mixture to a simmer at medium-low heat, while stirring simultaneously.
- Once it starts to thicken, whisk the mixture at a faster speed until it fully thickens. This should take 1-2 minutes. The mixture will look light yellow and be able to coat the back of a spoon if it is ready.
- Prepare a piping bag with a round piping tip. Transfer the yuzu curd into the piping bag. Set aside.
To prepare pound cake batter:
- Using a food processor, grind the genmaicha tea leaves until powder-like. Add genmaicha powder and all-purpose flour into the food processor. Mix until just combine.
- Preheat the oven to 356°F (180°C). Lightly grease a 19.5 x 9.4 x 5.2 cm loaf pan with butter. Dust with flour, shaking off any excess. You can also line the pan with parchment paper.
- In a medium bowl, add unsalted butter and sugar. Whisk until the butter becomes light and white-ish in color. This takes approx 4-5 minutes.
- In a small bowl, whisk the eggs. Slowly add the eggs into the mixture, 1/4 at a time. Whisk until it fully incorporates before adding more eggs. It is important that the eggs are at room temperature, otherwise, the mixture may curdle.
- Sift the all-purpose flour, tea leaves, genmaicha powder, and baking powder into the mixture. Use a spatula and mix until just combined.
- Transfer the batter to the loaf pan and smooth it out with a spatula. Bake at 350F for about 40 minutes or until the center is set and a skewer comes out clean.
- Bake for 30 minutes or until the skin on top starts to form. Bring out the cake from the oven. At this time, the center of the cake should be slightly runny. Use a knife and carefully make a 1 inch deep cut in the middle of the cake. Carefully squeeze the yuzu curd into the cake.
- Before the cake turns cold, put it back into the oven. Continue to bake for 15-17 minutes until the surface turns golden brown.
- Leave the cake in the pan for 5-10 minutes, before transferring it to a cooling rack. Serve with yuzu cream.
To prepare the cream topping (optional):
- Whisk the whipping cream and yuzu until thickens, but still slightly runny.
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