Cake with yuzu lemon and elderberry {vegan}
Ahhhh le sureau, je pense que c’est la fleur que je préfère cuisiner (mais j’avoue l’acacia n’est pas loin), pourtant la saison est très éphémère. J’en profite donc à fond, et après le sirop de sureau, voilà une recette de cake au sureau et au yuzu, une association terriblement parfaite ! Ok le yuzu associé au sureau c’est pas de prime abord évident, mais ça fonctionne vraiment très bien ! Cette recette de cake au citron yuzu et sureau est une révélation, I think that next year I will try to repeat the association in another dessert.
So here we are with a soft and tangy cake,
we are getting closer to cakeresse perfection !!! Don't worry if you don't have yuzu juice, you can replace it with lemon juice, certainly more classic, but the classics are still effective ! Here is a little yuzu lemon cake that we quickly become addicted to and that's what happened at our house, it has become our eldest's favorite cake and she asks for it at least once a week for her snacks. And if you are out of ideas and you have an elderberry at home, you can also try the elderberry cherry clafoutis.
Cake with yuzu lemon and elderberry {vegan}
POUR 1 CAKE
- 220 g T80 flour
- 100 g soy yogurt
- 10 cl of neutral oil
- 100 grams of sugar
- 1/2 packet of yeast
- 3 tablespoons yuzu or lemon juice
- 5 cl de Elderberry Syrup
- 100 g white chocolate or yuzu couverture
- A few elderflowers
- Preheat the oven to 170°.
- Mix together, sugar, oil and yogurt.
- Add flour and baking powder and mix. Finish by adding the yuzu juice to the dough.
- Bake 35 minutes.
- Heat the elderberry syrup.
- Unmold the cake on a wire rack 5 minutes after removing from the oven then pour the hot syrup on top.
- Let cool completely.
- Melt the white chocolate or the yuzu couverture and pour over the cake.
- Scatter a few elderflowers on top.
- Taste once the chocolate has set.
