Part III of Cuttlefish Ink Challenge

So perhaps the most challenging part of the cuttlefish ink challenge was to come up with a dessert. Not only does cuttlefish ink seem really out of place in a dessert, but also I avoid making desserts at all costs!  I am a pretty terrible baker, I don’t like to sweet things, I am just not interested…given the choice I would rather stuff myself with steak and not leave any room for dessert.  So this next recipe was truly a challenge for me!!

I decided to make a Cuttlefish Ink Sponge Cake with Yuzu Glaze!

I preheated my oven and set up a cake pan, greasing the bottom of the pan with butter, placing a sheet of parchment paper to cover the bottom and then greasing the parchment too.

FYI I never bake…I had to purchase these pans before starting this recipe…

I combined cake flour and baking powder in a bowl. In another bowl I beat butter, superfine sugar, eggs and squid ink. 

I gradually whisked in the flour a little at a time.

Once all the flour had been added I mixed in the juice and zest from a meyer lemon.

I put the batter in my cake pan.


And popped it in the oven.

When it was cooked I removed it and let it rest in the pan for 5 minutes.

Then I ran a spatula along the edge of the cake and the pan. I flipped the pan over to release the cake.  I let the cake cool to room temperature.

I made a glaze whisking yuzu (a Japanese citrus juice) and powdered sugar.

I drizzled the glaze on the cake and served.

How did it taste: Like cake!  It was super soft and moist, everything you want a cake to be.  The cake wasn’t “fishy” at all, I think the meyer lemon tamed the ink flavor.  The glaze had a nice tartness which worked nicely against the sweetness of the cake.  This may be the most creative thing I have ever made! 

Cuttlefish Ink Sponge Cake with Yuzu Icing
  1. 1 ¼ cups of self-rising cake flour
  2. 1 tsp baking powder
  3. ¾ cup butter, at room temperature
  4. 3 eggs, at room temperature, plus more for greasing
  5. ¾ cup superfine sugar
  6. 1 tsp cuttlefish ink
  7. 1 meyer lemon
  8. 2 TB yuzu
  9. 1 cup powdered sugar (or more/less depending on the thickness of the glaze you want)
  1. Preheat oven to 350F. Grease the bottom of a 9 inch cake pan with butter. Place a piece of parchment paper on the bottom of the pan and grease that as well.
  2. In a bowl sift the flour and baking powder.
  3. In another bowl beat butter, eggs, sugar and ink until combined.
  4. Gradually whisk in flour a little at a time until all combined. Mix in the zest and juice from the meyer lemon.
  5. Place the batter in the cake pan and even it out. Place in the oven for 25-30 minutes until a skewer comes out clean when pricked in the center.
  6. Let cake rest in the pan for 5 minutes. Then slide a spatula around the outside of the cake and pan and flip the pan over to remove the pan from the cake. Let the cake cool to room temperature.
  7. To make the glaze whisk the yuzu with powdered sugar. Drizzle over the cake and serve.
Cooking with Rosemary