100 recipes. Page 5 of 5
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Browning the butter first gives these madeleines a nutty base, with yuja-cheong and lemon juice adding a sharp citrus note on top. Any big pieces of peel in the yuja preserve are chopped small so every mold gets its share.
This loaf starts the pound-cake way, with butter and sugar creamed first, before yuja preserve and poppy seeds go into the batter. Sliced once fully cool, each piece shows the tiny dark seeds dotted all through it.
Sized for slicing with tea, this cake bakes in a single 18 cm round. Ricotta whisked smooth with sugar forms the base of the batter, giving a moister, milkier crumb than a cake built on creamed butter. Melted butter replaces the usual creaming step, and small bits of yuja peel stay scattered through each slice.
Zucchini is grated skin-on and goes in unsqueezed, with cinnamon and nutmeg for spice. With baking powder and soda doing the rising instead of yeast, the crumb is closer to cake than bread. After roughly 65 minutes in the oven, the loaf still needs an hour in the pan and another hour out of it before it can be sliced.