July 14, 2026

Cheesy Yuzu Bundt Cakes with Smoked Trout Roe

    Recipe

    Makes 4 cakes | Prep time 30 mins | Cook time 1 hr 30 mins

    Total time 2 hours


    Wet Ingredients:

    • 1/4 cup @theyuzuco yuzu juice

    • 1/2 cup @yaalbioil olive oil

    • 1/4 cup whole milk

    • 3 large eggs

    • Dry Ingredients:

    • 1 3/4 cups all purpose flour

    • 1 1/2 tsp baking powder

    • 1/2 tsp baking soda

    • 3/4 tsp fine sea salt

    • 1/2 tsp black pepper


    Mix In:

    1 cup grated @cowgirlcreamery Wagon Wheel cheese


    Top With:

    Tsar Nicoulai's Smoked Trout Roe

    8 oz cream cheese

    1 pack Boursin Herby Garlic

    Fresh chives


    Instructions:


    Prep and Mix the Base:

    Preheat your oven to 350 degrees F. Grease a bundt cake pan (we used avocado oil).

    Whisk together yuzu juice, olive oil, milk, and eggs, until smooth and emulsified.

    Pull the cream cheese and Boursin out of the fridge to start warming while you make the cakes.


    Combine with Dry Ingredients:

    Add in flour, baking powder, baking soda, salt, and pepper, and fold everything together.

    Fold in the cheese.


    Bake the Cakes:

    Add mix to the bundt cake pan. Fill the cake holes about 3/4 of the way up.

    Bake in the oven for 30 minutes.

    Check with a toothpick to make sure they are cooked in the middle.

    Let them cool on a rack for an hour before topping them.


    Make the Toppings:

    Add Boursin and cream cheese to a bowl. Chop up fresh chives and add them into the mix. With a hand mixer combine them until smooth.

    Add to a piping bag, and top your cakes! Fill up the middle hole of the cake with a generous amount.

    Lastly add as much smoked trout roe to the cakes as you'd like!