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Cake with yuzu jam
A delicious cake with the exceptional handcrafted yuzu jam by La Chambre, or Lemon Ginger jam
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Ingredients
100g flour - ½ tsp baking powder - 100g butter - 80g sugar - 2 eggs - 100g Yuzu jam or Lemon Ginger jam
Instructions
Let the butter and eggs come to room temperature for about an hour.
Sift the flour and baking powder together.
Put the butter in a bowl and whisk it. Gradually add the sugar and mix until the butter becomes soft.
Beat the eggs and pour them in gradually while mixing with the butter.
Fold in the Yuzu jam or Lemon Ginger jam, then the flour.
Pour the batter into a greased mold and bake for 15 minutes at 180°C then about 20 minutes at 170°C. Let cool before unmolding.
To pair with this recipe
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