＜Ingredients＞
20g 　Yuzu peel　and Raisins * （* Can be used without dried fruit.）
10g walnuts or almonds *( * Can be made without nuts.)
100g butter
60 g beet granulated sugar
3 eggs
30g flour
90g rice flour (or wheat flour)
30g Uji Matcha Paste
5g baking powder
Pinch of salt and Rum


1)Cut Yuzu peel into small pieces and soak in rum the day before.
2) Finely chop walnuts or almonds.
3) Lightly grease the inside of the baking pan with oil, cut a cookie sheet to fit the pan, and lightly flour the inside mold.
4 ) Remove the eggs from the refrigerator and let them come to room temperature. Preheat the oven.
5) Sift the flour and rice flour with the baking powder.
6) When the butter in the bowl becomes soft, add the granulated sugar.
Mix well until the mixture becomes white.
7) Add the egg yolks and mix well.
8) Add the Uji Matcha Paste and mix well.
9) Put the egg whites in a bowl, add a pinch of salt, and beat hard.
10) Gradually add the whipped egg whites and the flour mixture and mix roughly.
11) Add the rum-soaked dried fruits and chopped nuts.
12) Put the mixture into the mold and hollow the center of the mold.
13 ) Place the cake in a preheated oven and bake for about 30 minutes at 160-170 degrees Celsius.
14 ) Open the oven, place aluminum foil on top, and cook for another 10 minutes.
15 ) When the dough does not stick to a bamboo skewer, remove from the oven and remove the aluminum foil and cookie sheet.