Kumquat pound cake
By VicentaLakin
Recipe Recommendations
- candied kumquat 67 grams
- butter 67 grams
- sugar 80 grams
- whole egg liquid 120 grams
- low powder 47 grams
- almond powder 67 grams
- sugar-soaked kumquat grains several
- milk fragrance
- baking
- an hour
- ordinary
Steps for Kumquat pound cake
1
Coat the mold with a thin layer of softened butter, sieve the flour, gently knock off the excess powder, and refrigerate for later use.
2
Cut butter into small pieces and soften at room temperature.
3
Add white sugar in portions and beat with an electric egg beater until white and large.
4
Beat the eggs well, add to the butter in portions, and beat well.
5
Sieve in the low flour and almond flour, and mix until there is no powder.
6
Drain the candied kumquats, chop them, add them into the batter and mix well.
7
Pour into the mold until about 8 minutes full, and sprinkle with sugar-stained kumquat on the surface to decorate.
8
Preheat the oven to 170 degrees, bake for 25-30 minutes, and insert a bamboo stick into the cake to check that it is not sticky.
9
After baking, brush the surface with sugar-soaked kumquat water, cool, wrap it with plastic wrap, refrigerate it for 1 day, and serve it.Kumquat pound cake Make Tips
1. Kumquat is sweet, acidic and warm, has a fragrant and pleasant smell, and has the functions of regulating qi and awakening the spleen, appetizing and digestion, resolving phlegm and quenching thirst, and smoothing the qi. It is a good food therapy for people with abdominal distension, cough and phlegm, polydipsia, and sore throat.
2. Apply a layer of butter to the baking mold in advance and sieve a layer of flour to make it easier to release the mold.
2. Apply a layer of butter to the baking mold in advance and sieve a layer of flour to make it easier to release the mold.