kumquat ogura cake
(1 RATING)
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.
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Ingredients
- CAKE:
- (A):
- 100 grams egg yolks
- 1 - whole egg
- 1/4 teaspoon salt
- 60 grams vegetable oil
- 80 grams kumquat marmalade
- (B):
- 80 grams cake flour, sifted
- (C):
- 200 grams egg whites
- 55 grams sugar
- KUMQUAT MARMALADE:
- 500 grams kumquats
- 500 milliliters water
- 250 grams rock sugar
- CHOCOLATE SWISS MERINGUE BUTTERCREAM: (OPTIONAL IF YOU LIKE CAKE PLAIN)
- 75 grams chopped dark chocolate
- 300 grams swiss meringue buttercream
- SWISS MERINGUE BUTTERCREAM
- 5 ounces egg whites (~140g)
- 5 packages caster sugar (~140g)
- 1/4 teaspoon salt
- 1 teaspoon quality vanilla extract
- 500 grams unsalted butter, cut into 2" chunks, room temperature
How To Make kumquat ogura cake
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Step 1CAKE: Preheat oven @ 150 degrees. Grease and line a 8" square x 2 1/2" tall pan.
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Step 2Whisk ingredients (A) together in a mixing bowl. Add in (B). Set aside.
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Step 3Whisk egg whites until frothy & add in sugar. Continue to whisk until soft peaks.
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Step 4Gently fold in the whites into (1). Pour into prepared pan and sprinkle chocolate chips over top.
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Step 5Steam bake in a preheated oven @ 150 degrees for 40 mins.
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Step 6Once tester comes out clean, remove from oven and let cool completely.
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Step 7Slice the cake into 2 and spread the chocolate swiss meringue buttercream in between.
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Step 8KUMQUAT MARMALADE: Half kumquats and remove seeds.
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Step 9Place 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.
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Step 10Blend kumquats coarsely or finely (up to you) and return to the pot. The kumquat puree will look opaque.
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Step 11Meanwhile sterilize 2 jam jars.
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Step 12Cook the puree on medium low heat until it looks glossy. (you can do the wrinkle test, it will form)
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Step 13Pour 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.
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Step 14CHOCOLATE SWISS MERINGUE BUTTERCREAM: Prepare a double boiler with a gentle simmer.
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Step 15In a heat proof bowl, combine egg whites, sugar and salt into it. Mix well but no beating is required.
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Step 16Place the bowl over the double boiler and placing a candy thermometer to monitor the temperature.
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Step 17Stir 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.
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Step 18Once the temperature is reached, remove from heat and beat it till it is silky white.
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Step 19Add vanilla extract and mix well. If the mixture is still hot, place it over a bath of ice water to cool it down.
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Step 20Add the butter chunks one piece at a time and continue to beat while doing so.
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Step 21Continue to beat till all the butter has been added and the buttercream is smooth and silken.
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Step 22Melt the chocolate in the microwave and let cool for a minute before mixing into the room temperature buttercream.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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