Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup shredded coconut
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/2 cup kumquat puree
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Electric mixer
- Food processor or blender
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease the cake pan with butter and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, shredded coconut, baking powder, baking soda, and salt.
3. In a separate large bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the kumquat puree to the butter mixture and mix until well combined.
6. Add the dry ingredients to the wet mixture in three parts, alternating with the milk, and mix until just combined.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 320
Fat: 15g
Carbohydrates: 43g
Protein: 4g
Sugar: 28g
Fiber: 1g
Substitutions for ingredients:
- You can use sweetened shredded coconut instead of unsweetened.
- If you can't find kumquats, you can substitute with orange or tangerine puree.
Variations:
- You can add 1/2 cup of chopped nuts, such as almonds or pecans, to the batter for extra crunch.
- You can top the cake with a cream cheese frosting or a coconut whipped cream.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- To make kumquat puree, blend fresh kumquats in a food processor or blender until smooth.
- Don't overmix the batter, or the cake will become tough.
- To make the cake more moist, brush the top with a simple syrup made with equal parts sugar and water.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in the microwave for 10-15 seconds or in a preheated oven at 350°F for 5-10 minutes.
Presentation ideas:
Dust the top of the cake with powdered sugar or sprinkle with shredded coconut. You can also top it with fresh kumquat slices or whipped cream.
Garnishes:
Fresh kumquat slices, shredded coconut, whipped cream, or powdered sugar.
Pairings:
This cake pairs well with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or a side of vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, try brushing it with a simple syrup or adding more kumquat puree to the batter.
- If the cake is too dense, make sure you're not overmixing the batter and that you're using fresh baking powder and baking soda.
Food safety advice:
Make sure to wash the kumquats thoroughly before using them to make the puree.
Food history:
Kumquats are a small citrus fruit that originated in China and have been cultivated for over 1,500 years. They are often used in Asian cuisine and have a sweet-tart flavor.
Flavor profiles:
This cake has a sweet and tangy flavor from the kumquat puree and a nutty flavor from the shredded coconut.
Serving suggestions:
Serve this cake as a dessert or a sweet treat with a cup of tea or coffee.
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