Genmaicha Yuzu Pound Cake
Experimenting with unique ingredient combinations is one of the aspects that makes baking so enjoyable for me. Over time, I’ve created some intriguing flavor pairings like Ovaltine with Coffee and Hojicha with Chestnut. Today, I’m excited to introduce a new addition to this collection: Genmaicha with Yuzu. For this particular blend, I chose to create a Genmaicha Yuzu Pound Cake, as I felt the dense, moist texture of a pound cake would better complement the refreshing combination of flavors.
What is Pound Cake?
Pound cake is a classic dessert that dates back to the early 18th century, traditionally made with a pound each of flour, butter, sugar, and eggs, giving it its name. Unlike light and airy chiffon cakes, pound cakes have a dense and rich texture, making them perfect for absorbing flavors while maintaining their structure. The buttery base of a pound cake pairs wonderfully with a variety of ingredients, from fruits to teas, offering a versatile canvas for creative baking.
For this particular cake, the mild and aromatic genmaicha—a Japanese green tea known for its roasted rice and green tea leaves—imparts a subtle yet distinct flavor. When combined with the citrusy brightness of yuzu, the result is a beautifully balanced cake that showcases both the earthy notes of genmaicha and the zesty kick of yuzu.
Where can I get Genmaicha?
Genmaicha tea leaves and genmaicha powder can now be purchased at Paragon Tea Room. It is a traditional Japanese green tea that is blended with roasted brown rice. The combination of green tea leaves and the nutty, toasted flavor of the rice gives genmaicha a unique and mild taste. The roasted rice adds a slightly sweet and earthy flavor, which balances the freshness of the green tea.
Where can I get Yuzu?
Yuzu is readily available at most Asian supermarkets like T&T Supermarket and H Mart.
Genmaicha Yuzu Pound Cake
Ingredients
Yuzu Curd
- 1 egg
- 30 g unsalted butter
- 2 tbsp yuzu
Pound Cake Batter
- 1 stick unsalted butter approx 110g, room temperature
- 100 g sugar
- 2 large eggs approx 50g each, room temperature
- 3 tbsp genmaicha tea leaves grinded
- 1 tbsp genmaicha powder
- 100 g all purpose flour
- 1 tsp baking powder
Cream Topping (optional)
- 50 mL whipping cream
- 1 tbsp yuzu
Instructions
To Prepare Yuzu Curd:
- In a saucepan, whisk an egg.
- Add unsalted butter and yuzu juice to the egg mixture.
- Place the saucepan over medium-low heat, bringing the mixture to a gentle simmer while stirring continuously.
- As the mixture begins to thicken, increase the whisking speed to fully emulsify the curd. This process should take about 1-2 minutes.
- The curd is ready when it becomes light yellow and thick enough to coat the back of a spoon.
- Transfer the yuzu curd to a piping bag fitted with a round piping tip. Set aside.
To Prepare Pound Cake Batter:
- Using a food processor, grind the genmaicha tea leaves until they reach a powder-like consistency.
- In the same processor, combine the ground genmaicha powder with all-purpose flour and pulse until just combined.
- Preheat your oven to 356°F (180°C).
- Lightly grease a 19.5 x 9.4 x 5.2 cm loaf pan with butter and dust with flour, shaking off any excess. Alternatively, line the pan with parchment paper for easy removal.
- In a medium bowl, cream together unsalted butter and sugar until the mixture becomes light and slightly white, which should take approximately 4-5 minutes.
- In a small bowl, whisk the eggs until smooth. Gradually add the eggs to the butter-sugar mixture, about 1/4 at a time, ensuring each addition is fully incorporated before adding more. Make sure the eggs are at room temperature to prevent curdling.
- Sift the all-purpose flour, genmaicha powder, and baking powder into the wet mixture.
- Using a spatula, gently fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake at 350°F (180°C) for about 30 minutes, until the top begins to set but the center remains slightly runny.
Adding the Yuzu Curd:
- Remove the cake from the oven after 30 minutes of baking. Use a knife to make a 1-inch deep cut along the center of the cake.
- Carefully pipe the yuzu curd into the center of the cake along the cut.
- Return the cake to the oven and continue baking for an additional 15-17 minutes, or until the surface is golden brown and a skewer inserted into the center comes out clean.
- Allow the cake to cool in the pan for 5-10 minutes before transferring it to a cooling rack.
To Prepare Cream Topping (optional):
- Whisk together the whipping cream and a small amount of yuzu juice until the cream thickens but remains slightly runny.
- Serve the pound cake with a dollop of this yuzu cream for an extra burst of flavor.
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