Best Kumquat Ogura Cake Recipes

MOIST KUMQUAT GINGER CAKE

Steps:

• Sift together flour, baking powder, salt in a large bowl.
• Whisk together, yogurt, sugar, and eggs, to form a batter.
• Add oil, kumquat juice, grated ginger and whisk again to form a frothy batter.
• Fold the dry ingredients slowly into wet ingredients and form a smooth (lump-free batter).
• Pour the batter into prepared pan.
• Spread the cream cheese evenly on top of the batter.
• Place the mixed kumquat slices on top.
• Bake for 30-35 minutes, until the cake feels springy to the touch and a toothpick or cake tester inserted into the center comes out clean. Be careful not to over bake.
• Cool cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack.
• Once the cake has completely cooled, sprinkle with powdered sugar.
• Serve fresh.

TROPICAL KUMQUAT CAKE

Steps:

• In a bowl, beat eggs, sugar and oil.
• Fold in dry ingredients and mix well.
• Add kumquats, nuts and pineapple.
• Pour into greased and floured tube pan.
• Bake 1 hour and 15 minutes at 350°F.
• Cool, remove from pan.

KUMQUAT OGURA CAKE

Steps:

• CAKE: Preheat oven @ 150 degrees. Grease and line a 8" square x 2 1/2" tall pan.
• Whisk ingredients (A) together in a mixing bowl. Add in (B). Set aside.
• Whisk egg whites until frothy & add in sugar. Continue to whisk until soft peaks.
• Gently fold in the whites into (1). Pour into prepared pan and sprinkle chocolate chips over top.
• Steam bake in a preheated oven @ 150 degrees for 40 mins.
• Once tester comes out clean, remove from oven and let cool completely.
• Slice the cake into 2 and spread the chocolate swiss meringue buttercream in between.
• KUMQUAT MARMALADE: Half kumquats and remove seeds.
• Place all ingredients in a pot. Bring to a boil and lower to a simmer for 15-20 minutes. If they have softened, turn off heat and let cool down a bit.
• Blend kumquats coarsely or finely (up to you) and return to the pot. The kumquat puree will look opaque.
• Meanwhile sterilize 2 jam jars.
• Cook the puree on medium low heat until it looks glossy. (you can do the wrinkle test, it will form)
• Pour hot jam into sterilized jars and cover it immediately. When it cools the safety seal will go down. Do not open jars until time to consume.
• CHOCOLATE SWISS MERINGUE BUTTERCREAM: Prepare a double boiler with a gentle simmer.
• In a heat proof bowl, combine egg whites, sugar and salt into it. Mix well but no beating is required.
• Place the bowl over the double boiler and placing a candy thermometer to monitor the temperature.
• Stir once in awhile to prevent the egg white from curdling at sides. Aim to have the temperature to reach at least 146F/63C for food safety reasons.
• Once the temperature is reached, remove from heat and beat it till it is silky white.
• Add vanilla extract and mix well. If the mixture is still hot, place it over a bath of ice water to cool it down.
• Add the butter chunks one piece at a time and continue to beat while doing so.
• Continue to beat till all the butter has been added and the buttercream is smooth and silken.
• Melt the chocolate in the microwave and let cool for a minute before mixing into the room temperature buttercream.