kumquat ogura cake

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.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card