60 ml yuzu juice (30 ml for the mixture, 30 ml for soaking)
3 tablespoons of yuzu peel (cut into small pieces)
Preparation :
Preheat the oven to 170°C. Melt the butter in the microwave. Line with baking paper.
In a bowl, whisk the eggs and sugar with a mixer until the mixture whitens and thickens (it should form a ribbon that falls slowly).
Add the flour and peel. Mix gently with a spatula, lifting the dough until there are no more traces of flour.
Add a little of the batter to the melted butter, then pour it all back into the bowl. Add 30 ml of yuzu juice and mix gently.
Pour the batter into the mold. Bake for 35 to 40 minutes. Check the cooking with a skewer: it should come out dry.(After 12 minutes, cut the center of the cake with a knife to ensure even rising.)
When removed from the oven, immediately soak the remaining 30 ml of yuzu juice. Let cool, then wrap in cling film to keep it moist.
