Real Recipes From Real Home Cooks ®

kumquat ogura cake

(1 rating)
Recipe by
Billie Neal
Malden, MO

I don't know where I found this recipe but I didn't see one here, so here it is!!! I've not made this myself. It was different and interesting. You know how it is when you come across a recipe that is really different to you. You have to have it even if you know you'll never make it yourself!!! I think that might be ADDICTION to a hobby??? Enjoy!!! ***If anyone can convert these measurements, please do. I tried, but didn't come up with anything that satisfied me.

(1 rating)
yield serving(s)

Ingredients For kumquat ogura cake

  • CAKE:
  • (A):
  • 100 g
    egg yolks
  • 1
    whole egg
  • 1/4 tsp
  • 60 g
    vegetable oil
  • 80 g
    kumquat marmalade
  • (B):
  • 80 g
    cake flour, sifted
  • (C):
  • 200 g
    egg whites
  • 55 g
  • 500 g
  • 500 ml
  • 250 g
    rock sugar
  • 75 g
    chopped dark chocolate
  • 300 g
    swiss meringue buttercream
  • 5 oz
    egg whites (~140g)
  • 5 pkg
    caster sugar (~140g)
  • 1/4 tsp
  • 1 tsp
    quality vanilla extract
  • 500 g
    unsalted butter, cut into 2" chunks, room temperature

How To Make kumquat ogura cake

  • 1
    CAKE: Preheat oven @ 150 degrees. Grease and line a 8" square x 2 1/2" tall pan.
  • 2
    Whisk ingredients (A) together in a mixing bowl. Add in (B). Set aside.
  • 3
    Whisk egg whites until frothy & add in sugar. Continue to whisk until soft peaks.
  • 4
    Gently fold in the whites into (1). Pour into prepared pan and sprinkle chocolate chips over top.
  • 5
    Steam bake in a preheated oven @ 150 degrees for 40 mins.
  • 6
    Once tester comes out clean, remove from oven and let cool completely.
  • 7
    Slice the cake into 2 and spread the chocolate swiss meringue buttercream in between.
  • 8
    KUMQUAT MARMALADE: Half kumquats and remove seeds.
  • 9
    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.
  • 10
    Blend kumquats coarsely or finely (up to you) and return to the pot. The kumquat puree will look opaque.
  • 11
    Meanwhile sterilize 2 jam jars.
  • 12
    Cook the puree on medium low heat until it looks glossy. (you can do the wrinkle test, it will form)
  • 13
    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.
  • 14
    CHOCOLATE SWISS MERINGUE BUTTERCREAM: Prepare a double boiler with a gentle simmer.
  • 15
    In a heat proof bowl, combine egg whites, sugar and salt into it. Mix well but no beating is required.
  • 16
    Place the bowl over the double boiler and placing a candy thermometer to monitor the temperature.
  • 17
    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.
  • 18
    Once the temperature is reached, remove from heat and beat it till it is silky white.
  • 19
    Add vanilla extract and mix well. If the mixture is still hot, place it over a bath of ice water to cool it down.
  • 20
    Add the butter chunks one piece at a time and continue to beat while doing so.
  • 21
    Continue to beat till all the butter has been added and the buttercream is smooth and silken.
  • 22
    Melt the chocolate in the microwave and let cool for a minute before mixing into the room temperature buttercream.