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1
Peel the skin and whites of the natsumikan, and segment.
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2
Bring the butter and egg to room temperature.
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3
Sift the dry ingredients together.
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4
Shred the peel.
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5
Scrape the white pith with a spoon (this will reduce the bitterness).
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6
Cream the butter and mix in the sugar a little at a time with a whisk.
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7
Mix in the egg, then add the orange liqueur to taste.
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8
Remove the hard lumps and mix in the yogurt.
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9
Add the ingredients and mix.
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10
While still a little powdery, mix in 3/4 of the natsumikan and mix lightly.
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11
Pour the batter into the pan and top with the remaining 1/4 of the natsumikan.
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12
Scatter the peel on top and bake in an oven at 180C for 50 minutes.
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13
Cross section: The chunks of natsumikan are visible!!
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14
The juicy fruit goes really well with the yogurt-based batter.
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15
Sister recipe
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16
You can make your own homemade orange peel!
