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.
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!
- 1 ¼ cups of self-rising cake flour
- 1 tsp baking powder
- ¾ cup butter, at room temperature
- 3 eggs, at room temperature, plus more for greasing
- ¾ cup superfine sugar
- 1 tsp cuttlefish ink
- 1 meyer lemon
- 2 TB yuzu
- 1 cup powdered sugar (or more/less depending on the thickness of the glaze you want)
- 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.
- In a bowl sift the flour and baking powder.
- In another bowl beat butter, eggs, sugar and ink until combined.
- Gradually whisk in flour a little at a time until all combined. Mix in the zest and juice from the meyer lemon.
- 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.
- 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.
- To make the glaze whisk the yuzu with powdered sugar. Drizzle over the cake and serve.