Refreshing! Natsumikan Cake Recipe by cookpad.japan
Cooking Instructions 1 Peel the skin and whites of the natsumikan, and segment. Bring the butter and egg to room temperature. Sift the dry ingredients together. 2 Shred the peel. Scrape the white pith with a spoon (this will reduce the bitterness). 3 Cream the butter and mix in the sugar a little at a time with a whisk. Mix in the egg, then add the orange liqueur to taste. 4 Remove the hard lumps and mix in the yogurt. Add the ★ ingredients and mix. While still a little powdery, mix in 3/4 of the natsumikan and mix lightly. 5 Pour the batter into the pan and top with the remaining 1/4 of the natsumikan. Scatter the peel on top and bake in an oven at 180°C for 50 minutes. 6 Cross section: The chunks of natsumikan are visible!! The juicy fruit goes really well with the yogurt-based batter. 7 8 You can make your own homemade orange peel! 1 Peel the skin and whites of the natsumikan, and segment. Bring the butter and egg to room temperature. Sift the dry ingredients together. 1 Peel the skin and whites of the natsumikan, and segment. Bring the butter and egg to room temperature. Sift the dry ingredients together. 2 Shred the peel. Scrape the white pith with a spoon (this will reduce the bitterness). 2 Shred the peel. Scrape the white pith with a spoon (this will reduce the bitterness). 3 Cream the butter and mix in the sugar a little at a time with a whisk. Mix in the egg, then add the orange liqueur to taste. 3 Cream the butter and mix in the sugar a little at a time with a whisk. Mix in the egg, then add the orange liqueur to taste. 4 Remove the hard lumps and mix in the yogurt. Add the ★ ingredients and mix. While still a little powdery, mix in 3/4 of the natsumikan and mix lightly. 4 Remove the hard lumps and mix in the yogurt. Add the ★ ingredients and mix. While still a little powdery, mix in 3/4 of the natsumikan and mix lightly. 5 Pour the batter into the pan and top with the remaining 1/4 of the natsumikan. Scatter the peel on top and bake in an oven at 180°C for 50 minutes. 5 Pour the batter into the pan and top with the remaining 1/4 of the natsumikan. Scatter the peel on top and bake in an oven at 180°C for 50 minutes. 6 Cross section: The chunks of natsumikan are visible!! The juicy fruit goes really well with the yogurt-based batter. 6 Cross section: The chunks of natsumikan are visible!! The juicy fruit goes really well with the yogurt-based batter. 7 7 8 You can make your own homemade orange peel! 8 You can make your own homemade orange peel! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Honey Soy Chicken Crockpot Ranch Mushrooms Super AMAZING n' EASY Garlic Cheese Bread Healthy Peanut Butter Oatmeal Cookies Swedish Meatballs Honey Soy Chicken Crockpot Ranch Mushrooms Super AMAZING n' EASY Garlic Cheese Bread Healthy Peanut Butter Oatmeal Cookies Swedish Meatballs Hot Chocolate with Leftover Icing Easy Matcha Bagels with White Chocolate My Secret Fluffy Tofu Pancakes Autumn Grape and Walnut Tart Cake moms peanut butter cookies Roti Canai Kindergarten Bento (Flying Carp Sandwiches) Puffy and Delicious Naan Bread Simmered Chestnut Tart Iced Cafe au Lait Made with Instant Coffee Hot Chocolate with Leftover Icing Easy Matcha Bagels with White Chocolate My Secret Fluffy Tofu Pancakes Autumn Grape and Walnut Tart Cake moms peanut butter cookies Roti Canai Kindergarten Bento (Flying Carp Sandwiches) Puffy and Delicious Naan Bread Simmered Chestnut Tart Iced Cafe au Lait Made with Instant Coffee