Cooks Look for Answers to Citrus Freeze

---

Yuzu Poppy Seed Cake

Ingredients:

Cake Flour, 2 2/3 cups

Baking Powder, 3/4 teaspoon

Sugar, 2 cups

Eggs, 6

Creme Fraiche, 3/4 cup

Yuzu Juice, 3 1/2 tablespoons

Salt, pinch

Butter, 4.5 oz. (1 stick + 1 tablespoon), melted & cooled

Poppy Seeds, 2 tablespoons

Directions:

1. Combine sugar, eggs, creme fraiche, juice and salt

2. Combine dry ingredients and then mix in with above ingredients until fully combined

3. Fold in butter in 2 to 3 additions

4. Pre-heat oven and grease loaf pan with butter or cooking spray

5. Bake in loaf pan and bake for 55-60 minutes

Glaze with 1/2 cup of powdered sugar & 3 tablespoons of Yuzu juice when cake is cooled

---

Kalamanzi Curd Tart Shell

Ingredients:

Butter, 16 Tablespoons (8 oz.) at room temperature

Powdered Sugar, 1 1/3 cup

Egg Yolk, 2 at room temperature

Flour, 2 cups + 2 Tablespoons

Salt, 1/4 teaspoon

Directions:

1. In a machine bowl fitted with paddle attachment, cream butter and sugar until light in color and fluffy (6-8 minutes)

2. Add yolks one at a time, beat another 1-2 minutes

3. Add dry ingredients, mix on low until fully combined 1-2 minutes

4. Wrap in plastic set aside for at least 2 hours

5. Roll dough to fit in a 9-inch tart

6. Prick bottom with a fork and chill for 20 minutes

7. Bake at 350 in a preheated oven until golden brown

8. Cool completely

---

Kalamanzi Curd

Ingredients:

Kalamanzi Juice, 4 oz.

Egg Yolks, 6

Eggs, 1

Sugar, 1/2 cup + 4 tablespoons

Salt, pinch

Butter, 8 Tablespoons (4 oz. ) at room temperature

Directions:

1. In bain-marie whisk together all except butter

2. Whisk until mixture thickens, doubling in volume

3. Strain add butter and chill

Fill tarts with chilled curd