The kumquat cake is a fragrant and genuine dessert, perfect for breakfast or a snack. Whole Chinese mandarins are used, giving this cake an intense aroma and a slightly citrus taste that makes it special and different from the usual. A soft cake, simple to prepare, ideal to enjoy at any time of the day. Thanks to the presence of seed oil and a mix of all-purpose and bread flour, this cake is soft yet well-structured. A homemade cake, without butter, that captivates with its simplicity and irresistible scent.

Difficulty: Easy
Cost: Inexpensive
Preparation time: 10 Minutes
Cooking methods: Oven
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients

6.35 oz kumquats
1.2 cups bread flour
1.2 cups all-purpose flour
0.75 cups sugar
3 eggs
1/4 cup sunflower seed oil
1/4 cup water
1 packet baking powder

Tools

1 Blender
1 Electric mixer
1 Spatula
1 Mold

Steps

First, we carefully wash the kumquats under running water, dry them well, and cut them in half. Remove all the internal seeds and blend them until you get a smooth and fragrant puree. Pour the Chinese mandarin puree into a large bowl.

Add the eggs and sugar to the puree, mixing well with a whisk until you get a homogeneous mixture. In another bowl, sift the flours together with the baking powder. Gradually incorporate the flours into the mixture, alternating with the water, continuing to mix to avoid lumps.
Finally, add the sunflower seed oil in a stream, always alternating with the flour, until you get a smooth and uniform dough. Pour the mixture into a previously buttered and floured mold and level the surface. Bake in a preheated static oven at 350°F for about 35 minutes; always perform the toothpick test as cooking times may vary from oven to oven. At the end of baking, let the cake rest for 5 minutes in the turned-off oven. Unmold and let it cool slightly on a wire rack before removing our soft kumquat cake from the mold.