Burn Fat By Eating Cake! #BundtaMonth

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Thursday, January 24, 2013

 

Sailing in via China’s Yangtze River, the citrus fruit known as Yuzu (柚) was introduced to Japan in 710 AD. Although the Japanese have been enjoying the culinary and health benefits of this aromatic fruit for centuries, in America, the lovely citrus has yet to catapult in popularity.  It is available only online or in Asian markets. But, the hunt for Yuzu is worth it! Not only does the fruit have 3 times the amount of vitamin C as a lemon, it also allegedly burns fat! (Click here for even more remedial wonders of the fruit.)



Yuzu Japanese Citrus Juice

So, with joy, this Ninja Baker concocted Yuzu Coconut Bundt Cake for the food bloggers who contribute to #BundtaMonth. For more details visit Baker Street. (A site filled with Gourmet magazine quality mouthwatering photos and recipes.)

The Ninja Baker’s Yuzu Coconut Bundt Cake brings scents of citrus and chiffon cake into the kitchen. And on the tongue, tones of tangy Yuzu taste harmonize with the light white cake.  Happily, it also garnered rave reviews when my husband, David, brought the cake to a FOX TV Bones production meeting. (David is responsible for the graphics and animations on the show.)



The Ninja Baker's Yuzu Coconut Bundt Cake

The Ninja Baker’s Yuzu Coconut Bundt Cake

Spray your Bundt cake pan with Baker’s Joy or similar flour and butter substitute.

Whip up 4 egg whites with 2 pinches of salt and 1½ teaspoons of cream of tartar on medium to high speed. Stop mixing when pretty firm peaks aka meringue appears.

In a separate mixing bowl, beat 1 package of white cake mix, ¼ cup of unsweetened coconut tossed with 2 teaspoons of sugar, ¼ cup of vegetable oil, ¾ cup of coconut water and ¼ cup of Yuzu (Japanese citrus) juice. Scrape the bowl after a minute or so and make sure all ingredients are well combined.

Stir in the meringue with a spoon (not a mixer.)

Bake at 350 degrees for 36 minutes.
Or an inserted toothpick comes out crumb-free.

Once the cake is cooled, carefully place marshmallow fluff in strips around the Bundt. (A frosting spatula sprayed with cooking spray alleviates some of the sticky challenge.) Sprinkle with ¼ cup unsweetened coconut that has been mixed with 2 teaspoons of sugar. Garnish with Yuzu gummy candies or lemon gumdrops.



 

Wishing you the delights of the Japanese Yuzu citrus fruit and delicious living.

The Ninja Baker

© ™ Watkinson 2012

The Ninja Baker's recipes are also available at:

BlogHer Food Editor's Pick of the Day
(27 December 2012)

​Allrecipes.com:
The Ninja Baker's Japanese Plum Sweet Memories and Recipes

Bob's Red Mill:
Almond Oatmeal Apple Cookies

Bob's Red Mill:
The Ninja Baker's Gluten-Free Breakfast Cupcake

Wholesome Sweeteners:
The Ninja Baker's Gluten-Free Coconut Chocolate Cheesecake Minis with Espresso Cream

Wholesome Sweeteners:
The Ninja Baker's Gluten-Free Double Chocolate Cupcakes with Champagne Glaze & Optional Lemon Peach Marmalade Filling

LifeKraze

 

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Comments

Mmmm

Wow Kim! I love that gorgeous glaze on top. What a lovely combination of flavors. So glad you could bake along this month. :)

Yummy!

That cake looks so light and fluffy and delicious! I have only had yuzu once, but it was fantastic and something I would love to try again.

Mmmmm....this could be a new

Mmmmm....this could be a new favorite! I love Bundt cakes and coconut...what a lovely combo. I love the Bundt a month group...such nice bloggers! You're a perfect fit...and I can now ooh and ah over your wonderful cakes each month :)

Mmmmm....this could be a new

Mmmmm....this could be a new favorite! I love Bundt cakes and coconut...what a lovely combo. I love the Bundt a month group...such nice bloggers! You're a perfect fit...and I can now ooh and ah over your wonderful cakes each month :)