Four quarters with yuzu {without milk}

Ah les gâteaux…. cela fait bien longtemps que je ne vous avais pas transmis une de mes recette ici, d’une parce que souvent ils sont dévorés avant que je n’ai pu en prendre la moindre photo et de deux parce que j’avoue je les trouve parfois banals ! Anyway, cette fois c’est un peu l’exception car j’avais envie de vous transmettre cette recette de quatre quarts car j’avais mis la main sur un agrume recherché : le yuzu ! Si comme moi vous avez la chance d’en trouver frais, sautez le pas vous ne serez pas déçus, otherwise you can find yuzu juice in Asian grocery stores and even jams in delicatessens. Okay, back to our four quarters,

It’s a cake that’s just super simple to make and always good.

You will never be disappointed and you can adapt it to orange, with chocolate chips, Fruit… In short, it goes with everything ! So yes, it’s not quite a purist’s four-quarter recipe., one because I do not weigh my eggs to have my other quantities to the nearest gram and two because I considerably lower the dose of sugar because we are not there to be hyperglycemic after a slice !!! It’s also a four-quarter recipe without butter and margarine., I adapted this recipe with oil because I am trying to considerably reduce our consumption of margarine at home for the sake of waste and spoilage., this cake is perfect even without margarine ! I hope that this recipe will accompany your snacks of the week with why not a good hot chocolate !

Four quarters with yuzu {without milk}

POUR 1 CAKE

3 large eggs
220 g of flour T65
170 ml of neutral vegetable oil
120 grams of sugar
1 tablespoon of yuzu juice
The zest of a yuzu or a lemon
1 pinch of salt

Separate the egg whites from the yolks in two salad bowls.
beat the egg yolks with the sugar until the mixture turns white.
Add the oil, juice and zest of yuzu and stir gently.
Add the flour and stir thoroughly using a spatula.
Preheat the oven to 180°.
Beat the egg whites with a pinch of salt and gently add them to the previous preparation.
Pour the mixture into a non-stick cake mold and bake 45 minutes.
Unmold 5 minutes after removing from the oven and leave to cool on a rack.