Imagine biting into a delicate, golden-brown cakelet that transports your taste buds to the vibrant streets of Japan, where citrusy yuzu meets the rich, tangy embrace of blackcurrants. These miniature marvels are not just desserts; they're a culinary adventure waiting to unfold in your kitchen. Prepare to impress your friends and family with a recipe that combines the delicate art of Japanese baking with an irresistible flavor combination that will leave everyone craving more!
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Cuisine: Japanese
Serves: 12 servings
Ingredients
- 1 cup all-purpose flour
- ½ cup sugar
- ½ cup unsalted butter
- 2 large eggs
- 2 tbsp yuzu juice
- 1 tsp yuzu zest
- ½ cup blackcurrants
- 1 tsp baking powder
- ¼ tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Prepare a muffin tin by greasing it with butter or lining it with paper liners to prevent the cakelets from sticking.
- In a medium mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk these dry ingredients together until well mixed and set aside.
- In a large mixing bowl, cream together the unsalted butter and sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, to the butter and sugar mixture, mixing well after each addition. Ensure that the eggs are fully incorporated before adding the next one.
- Mix in the yuzu juice and yuzu zest until well combined. The citrus aroma will add a refreshing note to the batter.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can affect the texture of the cakelets.
- Gently fold in the blackcurrants with a spatula, ensuring they are evenly distributed throughout the batter without breaking them apart.
- Using a spoon or an ice cream scoop, fill each muffin cup about two-thirds full with the batter. This will allow room for the cakelets to rise while baking.
- Place the muffin tin in the preheated oven and bake for about 25-30 minutes, or until the cakelets are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffin tin from the oven and allow the cakelets to cool in the tin for about 10 minutes. Then, transfer them to a wire rack to cool completely.
- Serve the Yuzu and Blackcurrant Cakelets warm or at room temperature. They can be enjoyed as a delightful dessert or a sweet treat with tea.
Tips
- Zest and Juice Matters: Use fresh yuzu if possible. The zest and juice are crucial for achieving that authentic, bright citrus flavor.
- Room Temperature Ingredients: Ensure your butter, eggs, and other ingredients are at room temperature for a smoother, more consistent batter.
- Gentle Folding Technique: When adding blackcurrants, fold them in gently to prevent breaking and ensure even distribution.
- Don't Overmix: Mix the batter just until ingredients are combined. Overmixing can lead to tough, dense cakelets.
- Check for Doneness: Use the toothpick test – it should come out clean with just a few moist crumbs when the cakelets are perfectly baked.
- Cooling is Key: Allow the cakelets to cool in the tin for 10 minutes before transferring to a wire rack to prevent soggy bottoms.
- Serving Suggestion: These cakelets are perfect with a cup of green tea or as an elegant dessert for afternoon gatherings.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 3g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 55mg
