Kumquat Mini Cakes
These soft, fluffy mini cakes are flavored with fresh kumquat puree for a light fruit aroma and topped with a subtly bitter matcha cream.
Story
Baked in a 12-cup muffin tin, these low-sugar cakes are tender and not overly sweet. The gentle citrus fragrance of the kumquat pairs nicely with the earthy matcha cream, which balances the richness without feeling heavy.
Ingredients
Cake flour
70g
Free-range eggs
4
Kumquats
100g
Tangerine juice
50g
White sugar
50g
Lemon juice
a few drops
Walnut oil
40g
Heavy cream
150g
White sugar
12g
Matcha powder
5g
Instructions
1
Step 1
Cut the kumquats in half and remove the seeds inside
2
Step 2
Extract juice from the large tangerines; I used Sichuan tangerines and squeezed the juice directly by hand
3
Step 3
Put the kumquats and tangerine juice into the blender together; adding the tangerine juice makes it easier to blend.
4
Step 4
Blend into a puree and set aside
5
Step 5
Put the walnut oil, egg yolks, and 100g of kumquat puree into a bowl, and add 10g of sugar
6
Step 6
Stir thoroughly to mix evenly
7
Step 7
Sift in the low-gluten flour
8
Step 8
Stir until there are no flour particles in the egg yolk batter
9
Step 9
Place the egg whites in an oil-free and water-free bowl, and add a few drops of lemon juice
10
Step 10
Use an electric mixer on low speed to beat until large bubbles form, then add 1/3 of the white sugar
11
Step 11
Beat until the foam increases and becomes slightly finer, then add another 1/3 of the white sugar
12
Step 12
Beat until the foam becomes fine, then add the remaining white sugar
13
Step 13
Beat on high speed until the egg whites form stiff peaks when the mixer is lifted
14
Step 14
Take about 1/3 of the egg whites and add to the egg yolk batter, using the fold-in technique to mix
15
Step 15
Pour the mixed batter into the remaining egg whites
16
Step 16
Continue to mix evenly using the fold-in technique to create a fine and smooth cake batter
17
Step 17
Place the paper cups into the 12-cup muffin mold
18
Step 18
Pour in the cake batter until about 80% full
19
Step 19
Preheat the oven to 140°C with upper and lower heat, then bake for 30 minutes
20
Step 20
Remove the baked small cakes and let them cool
21
Step 21
Place the heavy cream in an oil-free and water-free bowl, and add the white sugar
22
Step 22
Beat briefly, then add the matcha powder and beat until it reaches a piping consistency. I forgot to take a photo of the whipped step, so I am providing a text explanation.
23
Step 23
Put the whipped heavy cream into a piping bag and squeeze onto the surface of the cakes to serve
24
Step 24
Finished product photo
