Dorayakis with yuzu & chestnut preserve
Dorayaki is a Japanese specialty traditionally enjoyed during the tea ceremony. They are small round cakes made of two small pancakes out together and filled with a sweet red bean paste(anko).
I have a great passion for these moist little cakes, which can be eaten at any time of the day and filled with different garnish. A nod to Japan with my new Yuzu & Chestnut jam, I recommend the pairing! There's a very comforting side to it with the sweetness of chestnuts and the candied side of yuzu peel.
Here's the recipe: :
Serves 4 to 6
- 4 eggs
- 75g of sugar
- 1 tablespoon honey (wonderful with our Yuzu honey)
- 200g of flour
- ½ sachet baking powder
- 20ml of water
Beat the eggs with a pinch of salt, then add the honey and sugar. Mix immediately to combine.
Incorporate the flour and baking powder and mix to obtain a thick mixture, then add the water to loosen the dough.
Leave to rest for at least 10-15 min at room temperature.
Heat a frying pan over a low heat and, without adding any fat, pour in a large spoonful of dough. When the batter begins to bubble, you can gently turn the dorayaki over with a spatula. It should be golden-brown.
Garnish them while they're still warm with a generous spoonful of jam, then simply top with a second cake. And enjoy!
