Yuzu Drizzle Cake

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8-10 servings

Indulge yourself and serve up this sweet canapé to wow your household.

Ingredients:

• 200g Unsalted Butter
• 200g Golden Caster Sugar, plus extra (or, for a really rich treat use Okinawan sugar)
• 4 Eggs
• 200g Plain Flour
• 2 tsp Baking Powder
• 6 tbsp Yuzucello
• 3 tbsp Yuzu Juice

For the icing:

• 150g Unsalted Butter
• 400g Icing Sugar
• 2 tbsp Yuzucello

Method:

1. Preheat the oven to 180°. Grease a deep, square or rectangle baking dish.
2. Beat together the butter and sugar until light and fully combined. Add one egg at a time, mixing in between to incorporate each. Add the flour, baking powder, 2tbsp yuzucello and 2tbsp yuzu juice. Pour the batter into the dish and bake for around 25mins, until a knife comes out clean.
3. For the drizzle, combine 2tbsp of sugar with the rest of the yuzucello and yuzu juice.
4. Once slightly cooled, poke holes across the surface of the cake with a skewer or similar, and pour the drizzle mixture over.
5. For the icing, mix the butter and sugar together until soft. Add the yuzucello and mix again. Spread a generous layer over the whole cake.
6. Cut into squares before serving.