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250g (8.8 oz) unsalted butter, softened
½ cup caster (superfine) sugar
½ tsp vanilla bean paste or vanilla extract
¼ tsp salt
2 cups low protein cake flour
Yuzu curd
5 eggs
1½ cups caster sugar
125ml (4 fl oz) yuzu juice*
¼ cup low protein cake flour
½ tsp salt
Preheat the oven to 170°C (340°F) fan forced. Line a 23cm x 33cm (9” x 13”) slice tin with baking paper.
In a large mixing bowl, whisk together the butter and sugar until smooth, pale and creamy. Add in the vanilla, salt and flour, then continue to combine all of the ingredients for about 2 minutes until a soft dough is formed.
Transfer the sweet dough to the lined slice tin and use the palm of your hand to flatten it down, ensuring it is all firmly packed into the tin and even all over. Using a metal skewer, prick a few holes in the bottom of the base. Transfer the tin to the oven and bake for 20 minutes or until the pastry has just turned golden. Remove from the oven and allow to cool slightly on the bench top.
Meanwhile, add the eggs, sugar and yuzu juice to the same mixing bowl (no need to wash it up, hooray!), then whisk together all the ingredients until well combined. Next, add in the flour and salt. Continue mixing until all of the ingredients are incorporated and a thin curd with batter consistency is formed.
Pour the yuzu mixture over top of the baked and cooled biscuit base, then return to the oven for a further 20 minutes until the top is light gold in colour. It will seem a little soft and ever so slightly runny to the touch, but don’t fret. Allow the slice to cool in the tin, then gently lift and transfer to a baking rack. Slice and serve.
– You can buy yuzu juice from an Asian grocer.
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