Kumquat Ogura Cake

Kumquat Ogura Cake Recipe

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Billie Neal


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???

***If anyone can convert these measurements, please do.
I tried, but didn't come up with anything that satisfied me.

★★★★★ 1 vote


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100 g
egg yolks
whole egg
1/4 tsp
60 g
vegetable oil
80 g
kumquat marmalade


80 g
cake flour, sifted


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


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

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