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.

SPANISH OLIVE OIL CAKE WITH KUMQUATS AND TOASTED ALMONDS

Steps:

• In a small saucepan, combine kumquats and olive oil, and place over medium heat. Simmer 3 minutes, then remove from heat. Steep 1 hour. Strain the fruit from the oil, discard the fruit and reserve the oil.
• Place the uncut orange and lemon in a medium saucepan, and cover with water. Bring to a boil, then reduce the heat and simmer 30 minutes. Drain and cool. Cut off the stem end of the citrus fruits, and then cut in half. Scoop the pulp and seeds from the lemon, and discard. Finely mince the lemon rind. Squeeze out as much of the orange juice as possible, and discard along with the seeds. Chop the orange skin and pulp very finely, mix with the lemon and mango and reserve. Discard any part of the rinds that have not softened.
• Preheat the oven to 350 degrees. Lightly oil a 9-inch springform pan. In a small bowl, sift together the flour and baking powder. In the bowl of an electric mixer, beat the eggs until thick and pale, 4 to 5 minutes. Continue beating, and slowly add the sugar. Stir in the flour mixture, just until blended. Fold in the reserved fruit, almonds and infused oil. Pour the batter into the oiled pan.
• Bake about 50 minutes, or until a knife inserted comes out clean. Remove from the oven, and place on a wire rack. Run a knife around the inside edge of the pan, and let cool for 15 minutes. Release the springform, and allow to cool completely. Cut the cake into wedges, and serve.

KUMQUATS

Steps:

• Wash kumquats and cover with water in a non-aluminum saucepan. Bring to a boil and simmer for 30 minutes. Add sugar and cinnamon, return to a boil and cook for 5 minutes. Remove from heat and drain.