I made kumquat tea some time ago and always wanted to bake the kumquat. Today, I made the simplest flip cake. Don't stir, just stir well and finish, prepare the batter within five minutes, and then put it in the oven for 20 minutes. I did the whole process myself, and I roughly weighed it in order to write a prescription. In fact, the joy of baking is not that you follow other people's recipes, but that you can combine some materials at will to bake them to a taste that satisfies you.
Kumquat must be boiled with rock sugar, otherwise it will have a little bitterness when baking. The taste of this fruit bar cake is similar to that of marfen. It has a step-by-step taste. If you don't like kumquat, you can replace it with pineapple or blueberry.
Flip kumquat cake
By DarylCorwin
Recipe Recommendations
- butter 50g
- low-gluten flour 120g
- eggs one
- fine sugar 40g
- orange juice 60g
- baking powder 1/4 teaspoon
- baking soda 1/4 teaspoon
- sweetening
- baking
- three-quarters of an hour
- simple
Steps for Flip kumquat cake
1
Soften the butter at room temperature, add fine sugar and stir until slightly white, then add eggs and stir well.
2
Sift through low-gluten flour, baking powder, and baking soda, and stir well with egg butter paste.
3
Add casta powder and stir well.
4
Add the orange juice and stir well, scoop up the batter with an egg beater and drop it into the bowl with clear lines (add in times, increase or decrease appropriately according to the thickness of the batter)
5
Spread sugar-soaked kumquats on the bottom of the fruit bar and pour in the stirred batter (you can also put some kumquats on the surface of the batter to decorate).
6
Preheat the oven to 180°, heat the middle layer up and down, and bake for about 20 minutes to color the surface of the cake (the baking time is slightly adjusted according to the power of the oven).