Sage Yanli Zhou

Inspired by my recent travels, this cake draws from the nuanced elegance of Japanese condiments and confections. Sansho, a fragrant, floral pepper, leaves a soft tingle on the tongue, weaving together the bright lift of yuzu with the warm, toasted depth of hazelnut and brown butter. Light in form yet unfolding with complexity, each bite reveals quiet surprises.

 

It evokes early spring, when the air is still cool, but the sunlight slips through with a gentle, lingering warmth.