Winter solstice Yuzu & Kabocha Cake

Touji (toji 冬至)(Winter Solstice) falls on or around December 21st or 22nd each year. This is the shortest day of the year and time for celebration as from this day forward, we welcome the returning sun.

The winter solstice is usually associated with the yuzu fruit. Yuzu is a citrus fruit enjoyed for its aromatic properties it is believed the fruit can ward off bad luck and that soaking in a yuzu bath on the winter solstice invited health and fortune for the new year. The fruit itself, contains a large amount of vitamin C (about three times as much as that of a lemon) it also includes antioxidants, which help boost the immune system, to help fight off colds and viruses.

Kabocha is a Japanese pumpkin often enjoyed at this time. Eating seasonal vegetables that have the auspicious, nasal sound of ’n’ in their name is said to bring good luck. Another word for pumpkin is なんきん nankin and is one of the “The seven foods of winter” bringing a healthy and lucky year ahead. Kabocha is an excellent source of beta-carotene the compound that gives kabocha pumpkins their orange colour and a rich source of vitamin A, fibre and vitamin C. Kabocha is often eaten during the winter solstice symbolising hope for good health in the coming winter months.

Fresh yuzu fruit is not always easy to come by, but living in the U.K. I can buy fresh yuzu from the wasabi company. You can find a link to their website at the bottom or side of my web pages depending on your browser.

Why not treat yourself to some fresh yuzu, add it to a hot bath or drink or try my latest recipe for winter solstice cake with yuzu & kabocha.

You will need x1 loaf pan x2 mixing bowls parchment paper and silver foil.

Line the loaf pan with parchment paper and preheat your oven to a moderate temperature.

Cake Ingredients

Dry:

2 cups of plain white flour

1/2 cup caster sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

Pinch of salt

1/2 a teaspoon each of cinnamon, allspice, nutmeg and ground ginger

Plus x1 tablespoon of sugar put to one side for later

Wet:

1/3 cup odourless coconut oil

1/2 cup agave syrup

2 tablespoons flaxseed meal

1 tablespoon apple cider vinegar

1/3 cup boiling hot water

a handful of chopped walnuts

A handful of raisins

x1 cup of grated Kabocha (skin removed)

x2 tablespoons of apple purée

You will also need x3 fresh yuzu

Or x1 yuzu for the rind plus a bottle of yuzu juice

If you can’t get yuzu for the rind you can use lemon.

If using three fresh yuzu fruit:

Grate off the rind of one yuzu fruit chop finely and put to one side then juice all three yuzu fruit.

Alternatively grate one yuzu fruit for the rind and squeeze out the juice.

Then use bottled yuzu juice for the rest. Or use an unwaxed lemon for the rind.

You will need x3 tablespoons of yuzu juice one for in the cake one for drizzling on to the cake when it’s finished

Note do not throw away the remaining yuzu rind scrape out the white pith and slice the rind freeze to drop into broths at a later date for extra flavour.

Method:

Sift the flour baking powder and baking soda into a bowl. Add the salt, sugar and spices then mix to combine.

Remove the skin from 1/4 Kabocha squash and grate the flesh to yield one cup place into a bowl and add the rest of the wet ingredients then mix to combine plus x1 tablespoon of yuzu juice.

Add the wet ingredients to the dry and fold in slowly do not mix or your cake will not rise.

Spoon the mixture into your loaf pan

Set a timer one for 1 hour and one for 30 mins

After 30 minutes, loosely cover with kitchen foil so the top doesn’t over brown and leave for the next 30 minutes in the oven

Remove from the oven and while still warm combine x2 tablespoons of yuzu juice with a tablespoon of sugar mix and drizzle over the top of the cake.

At this point you can either make a vegan butter cream cheese icing, if not you can sprinkle the yuzu rind on-top of the cake after your have poured over the yuzu juice.

Cream cheese icing topping (optional)

25g vegan butter

100g cream cheese 1/2  pack of Violife cream cheese

1/3 cup + x1 tablespoon of sifted icing sugar

x1 tablespoon of soy milk

Add the ingredients to a bowl except the soy milk making sure the butter is soft. Cream all the ingredients together then add the soy milk. Use an immersion blender to make it nice and creamy.

Leave the loaf to cool then pour over the butter cream cheese topping and finish with a sprinkle of yuzu rind. Note I was impatient and put the icing on before the loaf had cooled thus it melted the icing. 

Note this recipe also works wonderfully using grated carrot and orange as an alternative to the solstice recipe.