Yuja Ricotta Tea Cake
Quick answer
- Total time
- 65 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Sized for slicing with tea, this cake bakes in a single 18 cm round.
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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.
Ingredients
Instructions
- 1
Preheat to 170°C and line the bottom and sides of an 18 cm round pan with parchment.
Finely chop large pieces of peel and pulp in the yuja marmalade.
- 2
Beat 180g ricotta cheese with 110g sugar until smooth and free of large lumps.
Add the 2 eggs one at a time, mixing fully after each addition so the batter stays creamy instead of separating.
- 3
Add 70g yuja marmalade, 60ml milk, and 60g melted unsalted butter in that order.
Let the butter cool until warm, not hot, so it blends in without cooking the eggs or tightening the batter.
- 4
Sift in 160g all-purpose flour, 6g baking powder, and 2g salt together.
Fold with a spatula from the bottom of the bowl just until no dry flour is visible, avoiding overmixing.
- 5
Pour the batter into the prepared pan and level the top.
Bake on the middle rack at 170°C for 35 to 40 minutes, until the surface is lightly golden and the center looks set.
- 6
Insert a skewer into the center, and remove the cake when no wet batter clings to it.
Cool in the pan for 10 minutes, then unmold and let it cool completely before serving with tea.
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