75 minutes
A unique loaf cake that marries the salty umami flavor of miso with the sweet richness of maple syrup, complemented by a hint of citrus.
All Purpose Flour, sifted
cups
teaspoons
teaspoons
cups
teaspoons
Orange Zest, finely grated
each
Unsalted Butter, room temperature
0 oz
White Miso
cups
cups
Large Eggs, at room temperature
each
teaspoons
cups
Orange Marmalade, optional for glaze
cups
1. Preheat Oven and Prepare Pan
Preheat the oven to 350 degrees Fahrenheit. Butter and flour an 8 1/2-inch loaf pan.
2. Combine Dry Ingredients
In a medium bowl, whisk together all-purpose flour, baking powder, and baking soda.
3. Prepare Sugar Mixture
In a large bowl, massage the orange zest into the granulated sugar with fine sea salt until fragrant.
4. Create Batter Base
To the sugar mixture, add unsalted butter, white miso, and pure maple syrup. Beat until smooth.
5. Incorporate Eggs and Vanilla
Beat in the eggs one at a time, then stir in pure vanilla extract.
6. Finalize Batter
Gently mix in the dry ingredients and buttermilk until just combined and smooth.
7. Bake the Cake
Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a tester comes out clean.
8. Cool and Glaze (Optional)
Let the cake cool for 5 minutes, then optionally glaze with warmed orange marmalade.
White miso (shiro miso) is typically milder and sweeter, perfect for baking. This ensures the intended flavor profile without overpowering the cake.
White miso (shiro miso) for a milder flavor, or yellow/red miso for a deeper umami flavor, but be aware of their stronger taste.
Use white miso (shiro miso) for a milder, sweeter flavor suitable for baking. For a deeper umami flavor, experiment with yellow or red miso, but be cautious as they are stronger.
White miso (shiro miso) is typically milder and sweeter, perfect for baking. For deeper umami, experiment with yellow or red miso but do so cautiously as they are stronger.
Fold wet and dry ingredients gently to avoid over-mixing, which can result in a tough loaf due to gluten development.
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