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Get the Recipe: Yuzu and Blackcurrant Cakelets

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Ingredients

For the Yuzu Cakelets

  • 1 3/4 cup (7.85 ounces) all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking powder
  • 1 cup plus 2 tablespoons (7.85 ounces) granulated sugar
  • 1 cup (8 ounces) unsalted butter, at room temperature
  • 3 large eggs, at room temperature
  • 1/4 cup (2 ounces) freshly-squeezed lemon juice
  • 1/4 cup (2 ounces) crème fraîche, at room temperature
  • 1 tablespoon dried yuzu zest (see baker's notes for substitutions)

For the Blackcurrant Glaze

  • 2 tablespoons boiling water
  • 1 teaspoon blackcurrant powder, see baker's notes for substitutions
  • 1 cup 4 ounces confectioners' sugar, sifted

Equipment

  • Special Equipment: a mini cake pan (see baker's notes for substitutions)

Instructions
 

For the Yuzu Cakelets

  • Center a rack in the oven and preheat to 350 (F). Prepare a mini cake pan by spraying the bottom and sides of each cavity with cooking spray and set aside.
  • In a medium bowl, combine 1 3/4 cup all-purpose flour, 1/2 teaspoon kosher salt, and 1/4 teaspoon baking powder and whisk to combine. Set aside.
  • In the bowl of a freestanding electric mixer fitted with a paddle attachment, combine 1 cup plus 2 tablespoons granulated sugar and 1 cup unsalted butter. Beat on medium speed for 2 to 3 minutes, until light and fluffy.
  • While the butter and sugar is creaming, combine 3 large eggs, 1/4 cup lemon juice, 1/4 cup crème fraîche, and 1 tablespoon yuzu zest in a large liquid measuring cup and whisk until combined.  Set aside.
  • Return to the butter and sugar mixture; reduce the mixer speed to its lowest setting and add the dry ingredients (from the 2nd step) in three parts, alternating with the wet ingredients (from the 4th step) in two parts, beginning and ending with the dry ingredients. Beat until the batter is just combined, scraping down the sides of the bowl occasionally with a rubber spatula.
  • Use a 1-tablespoon cookie dough scoop to scoop approximately 1/2 cup plus 2 tablespoons of batter into each prepared cavity, or until each cavity is two-thirds of the way full. Bake for 20 to 25 minutes, or until the cakes appear matte and the shiny center has just disappeared — do not bake until the cakes are golden, or they'll be too dense and dry! Allow the cakes to cool in their pans on a wire rack for 5 minutes, before turning them out onto the wire rack to cool completely before glazing.

For the Blackcurrant Glaze

  • While the cakes are cooling, combine 2 tablespoons boiling water and 1 teaspoon blackcurrant powder in a small bowl or ramekin. Whisk to combine and set aside until the cakes cool — the mixture should thicken and turn almost syrupy.
  • In a medium bowl, combine 1 cup confectioners' sugar and 1 tablespoon of the blackcurrant mixture, using a rubber spatula to moisten the sugar with the blackcurrant syrup. The mixture will be thick and almost paste-like. If you find that the sugar isn't completely dissolving and you need more liquid, continue mixing while adding about 1/2 teaspoon of the blackcurrant syrup; you might even need to use up all of the syrup. But be careful not to add too much liquid to the glaze — the final product should be thick, to prevent it from dripping down the sides of the cakelets.
  • Once you're satisfied with the thickness of your glaze, immediately use an offset spatula to spread the top of each cake with a generous coating of blackcurrant glaze. Top with the sprinkles and garnish of your choice — the glaze will harden and set fairly quickly, so be sure to decorate immediately after glazing.
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