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Kumquat Pound Cake
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Chef :
cookpad.japanKumquat Pound Cake
I made kumquat muffins and they were requested again.
So, this time, I made a pound cake.
It's super yummy.
Ingredient
Food ration :
2 servings
150 grams
〇Unsalted butter (cultured)
20 grams
〇Heavy cream
140 grams
◎Sugar
20 grams
◎Honey
10 grams
◎Kumquat syrup
165 grams
Cake flour
5 grams
Baking powder
150 grams
Candied kumquats
100 ml
Kumquat syrup
Cooking instructions
* Step 1
Bring all the ingredients to room temperature. Drain the syrup from the candied kumquats.
* Step 2
Combine the dry ingredients and sift. Lightly grease the pound cake pans with shortening or butter, then line with kitchen parchment paper.
* Step 3
Cream the butter well, add the heavy cream, and beat until fluffy. Add the sugar, honey, and syrup one at a time, and beat well after each addition.
* Step 4
Add the eggs one at a time, beating well with each addition. Fold in the dry ingredients. Mix in the candied kumquats. It's good if you let it rest overnight in the refrigerator.
* Step 5
Pour the batter into the cake pans and smooth the surfaces with a spatula. Bake in an oven preheated to 180°C for 35 minutes (please adjust according to your oven).
* Step 6
Once baked, immediately coat with the kumquat syrup. Let sit for half a day, wrap with plastic wrap, and chill in the refrigerator for 1~2 days.
* Step 7
The moist and fragrant pound cake is ready!
* Step 8
You can also use, "Kumquat Confit." For the syrup, you can substitute with 60 g of water, 50 g of sugar, and 20 g of liqueur.
* Step 9
You can use buntan peels in place of the kumquats. These are also moist and delicious!
* Step 10
If you wrap them up, they make great presents.
Note: if there is a photo you can click to enlarge it
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