Peel the skin and whites of the natsumikan, and segment. Bring the butter and egg to room temperature. Sift the dry ingredients together.
Shred the peel. Scrape the white pith with a spoon (this will reduce the bitterness).
Cream the butter and mix in the sugar a little at a time with a whisk. Mix in the egg, then add the orange liqueur to taste.
Remove the hard lumps and mix in the yogurt. Add the ★ ingredients and mix. While still a little powdery, mix in 3/4 of the natsumikan and mix lightly.
Pour the batter into the pan and top with the remaining 1/4 of the natsumikan. Scatter the peel on top and bake in an oven at 180°C for 50 minutes.
Cross section: The chunks of natsumikan are visible!! The juicy fruit goes really well with the yogurt-based batter.
Sister recipe Recipe ID: 1118663
You can make your own homemade orange peel! Recipe ID: 738963
Story Behind this Recipe
My grandparents grow natsumikan. I wanted to bake a cake that I could enjoy in the summer too.
Because there's a lot of fruit juice in the cake, you have to bake it for a while. When you check the doneness by inserting a skewer, because it is such a moist cake, some crumbs will stick even when it's baked through. It's done when you figure that it probably needs a little bit more in the oven. This is a cake for adults, so I added the liqueur. It's really good! In summer, chill in the refrigerator before serving!