Yuzucello Drizzle Cake

Prep time: 20mins

Cook time: 25mins

Ingredients

200g Unsalted butter

200g golden caster sugar, plus extra (or, for a really rich treat use Okinawan sugar available from The Wasabi Company)

4 eggs

200g plain flour

2tsp baking powder

6tbsp The Wasabi Company Yuzucello

3tbsp Yuzu juice from The Wasabi Company

For the icing

150g Unsalted butter

400g icing sugar

2tbsp The Wasabi Company Yuzucello

Method:

1. Preheat the oven to 180°. Grease a deep, square or rectangular baking dish.
2. Beat together the butter and sugar until light and fully combined. Add one egg at a time, mixing in between to incorporate each. Add the flour, baking powder, 2tbsp Yuzucello and 2tbsp yuzu juice. Pour the batter into the dish and bake for around 25mins, until a knife comes out clean.
3. For the drizzle, combine 2tbsp of sugar with the rest of the Yuzucello and yuzu juice.
4. Once slightly cooled, poke holes across the surface of the cake with a skewer or similar and pour the drizzle mixture over.
5. For the icing, mix the butter and sugar together until soft. Add the Yuzucello and mix again. Spread a generous layer over the whole cake.
6. Cut into squares before serving.