Hello everyone,

I’m Emi, ume concierge at our Kyoto store.

This time, I’d like to introduce a recipe for pound cake using infused  ume made from Tsuyuakane, our Ume of the Month.

The sweet-and-sour flavor and slight bitterness of Tsuyuakane, when combined with the rich butter and the mellow sweetness of brown sugar, transform into a deep, dried-fruit-like richness. Pair it with tea, and you have the perfect elegant tea time.

Of course, the vibrant red color of Tsuyuakane  infused  ume also makes for a wonderfully photogenic treat. Why not enjoy a special homemade pound cake and create a delightful moment at home?

【Recipe】（Cooking time: 60 minutes）

• 100g cake flour
• 2/3 tsp baking powder
• 100g unsalted butter
• 2 eggs
• 60g brown sugar (san-on-to)
• 40g Tsuyuakane × Rock sugar ume syrup
• 3  infused  Tsuyuakane ume
  (For 4 molds, each 8cm × 5cm)

 

1.Place the butter in a bowl and whisk until fluffy. Add the brown sugar in three portions, mixing thoroughly each time.
Tip: Use butter at room temperature.

 2.In a separate bowl, beat the eggs until the whites are loosened. Add gradually to Step 1, one spoonful at a time, mixing as you go.
Tip: Be sure to bring the eggs to room temperature before use.

 

3.Sift the flour and baking powder together and add to Step 2. Mix gently with a spatula until combined, being careful not to overmix.

 

Tip: Mix until there are no lumps and the batter becomes glossy.

 

4.Add ume syrup and chopped  infused  ume, folding gently into the batter. Set aside a few pieces of  infused  ume for topping.

 

5.Pour the batter into molds until about 80% full. Bake at 170°C for 25 minutes. After 10 minutes, remove from the oven, place the reserved ume on top, and bake for another 15 minutes. Finally, raise the oven to 180°C and bake for 5 minutes until golden brown.

A pound cake with the rich, dried-fruit-like flavor of Tsuyuakane ume.
Please give it a try!