Yogurt cakes with kumquats and cranberries

April 14, 2011  • 

 

I have come to realize  that I am like my grandmother in the kitchen. I don’t measure anything, even when I am baking.

I thought today “but wait a minute, you have a blog! People want exact measurements!”.


I guess it  happens when you have been doing this so long. So here is a recipe with exact measurements. The yogurt is measured by using the cup measurements. Ultimately, this recipe is like a muffin recipe; mix the wet ingredients in one bowl and the dry ingredients in another; add the wet to the dry, mix until combined and you are done.

INGREDIENTS: Makes 6 mini-bundt cakes

  • 2 cups of cake flour
  • 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1/4  teaspoon of salt
  • 125 ml (4 ounces) of yogurt (114 g.)
  • 125 ml(4 ounces) of melted unsalted butter (or oil)
  • 4 Tablespoons of grated orange rind
  • 1 cup of cranberries
  • 1 cup of kumquats
  • 1 1/2 cup of sugar
  • 2 large eggs
  • 1/2 teaspoon of salt

KUMQUATS:

  1. Take the kumquats and place them in a sieve over the counter and wash them well. Place them in a saucepan, cover with water and add 1 cup of sugar. Boil for 12 minutes. Set aside.

METHOD:

  1. Spray the mini-bundt pan with butter making sure all the corners are sprayed and place in the fridge. Heat the oven to 350F (180C).
  2. Place the eggs in a bowl and whisk till combined; add the yogurt, orange rind, melted butter and 2 tablespoons of the kumquat syrup. Mix well to combine. Add the cranberries and diced kumquats.
  3. Pour the flour, salt, baking powder, baking soda and 1/2 cup of  sugar into another bowl; mix to combine well. Now pour the wet ingredients on the dry ingredients and mix with a spoon until the dry ingredients disappear.
  4. Flour the mini-bundt pan and tap it against the counter to shake off the excess flour; spoon the batter evenly into the cavities and place on a cookie sheet in the oven. When the cakes are puffed up, golden and a knife inserted in one comes out clean, remove them from the oven. Cool them a few minutes then invert them onto a serving plate; take the remaining kumquat syrup from the saucepan and brush the syrup on the cakes (or dip the cakes all around into the syrup) until no syrup remains. Insert the kumquats in the middle of each cake and cut a few into thin slices to garnish the cakes. Serve.

Comments

26 Comments  •  Comments Feed

  1. Peter says:

    These look fab and you’re one lucky lady with measurements or very sharp-eyed!

  2. Maria @ Scandifoodie says:

    They look absolutely perfect and I love the cranberries and the kumquats in them, yum!

  3. Claudia says:

    I do (sort of) measure (semi) with baking. I mean – I take out the spoons and everything. I am thinking of doing these with some berries – really like the yogurt and have all but the kumquats. They are such welcoming morsels of tenderness. They really appeal.

  4. Jojo says:

    I don’t measure either and every now and then there is a consequence but generally things work out fine. Obviously it works for you!!!

  5. I Sicilian says:

    I’ve only learned to measure since I became a blogger. I always used a little of this a pinch of that a squirt of the other but readers don’t understand that language and so I appreciate it when I’m on the other side, being the reader. Lovely muffins!

  6. Banana Wonder says:

    Kumquats are so hot right now! You are true cook not measuring anything (especially when baking!). These cakes look and sounds delish – love the two tart fruits you got in the mix.

  7. Christine @ Fresh says:

    It always amazes me that anyone can bake successfully without measuring ingredients! But you have done it. These mini cakes looks so delightful! I love the combination of cranberries and citrus.

  8. Ellie (Almost Bourdain) says:

    Kumquats is coming in season. Perfect timing~!!

  9. Ivy says:

    I can imagine how delicious your mini cakes are. I love both kumquats and cranberries. I never used to measure before blogging as well and now it has become a habit, although it takes almost twice the time to measure, take notes and take photographs but as you say we are bloggers and have to do this for our readers.
    Kumquats are only cultivated in the Ionian islands and the production is small so they rarely make it to Athens and when they do they are over priced. One of the trees I would love to grow when we relocate is a kumquat tree 🙂

  10. Juanita says:

    These look absolutely delightful!
    I know what you mean about exact measurements…when one is used to a recipe, you bake by memory and by feel.

  11. Priya says:

    Cake looks damn pretty,never tried anything with kumquats, awesome bakes!

  12. Jamie says:

    I do have to say that my French friend has started giving me family recipes and, like most French cooks (my husband included) there are rarely exact measurements and I go nuts trying to figure them out. I also want to say how much I love coming here because even when you cook or bake something so ordinary (little cakes) you always add some exotic surprising ingredient to make it special.

  13. Caffettiera says:

    I measure most of the time when baking, unless it is a very familiar recipe.
    For the rest, I try to measure but it is really a new habit. And it does not always work because the ingredients are rarely identical.

    Kumquats must make these little cakes taste special!

  14. Joan Nova says:

    They are so good looking and appear to be quite moist. I’m not a baker but I imagine it’s the yogurt that keeps them moist. Very nice.

  15. savoringtimeinthekitchen says:

    I will be watching for kumquats at my grocery store! I know I would love these moist, fruity cakes.

  16. lisaiscooking says:

    I admit, I never measure vanilla. I just pour in about the right amount. These little cakes look fantastic! And, this makes me want some mini bundt pans.

  17. Doc says:

    Man those look good! And the kumquats here are ready to be picked. HHHmmm… do you ship samples!!

  18. sheila @ Elements says:

    How beautiful!!! I’ve never tasted a kumquat before, but if I can find them in the grocery store, I’ll give your recipe a try! I love cranberries, and the pictures of your cute little cakes are making my mouth water! 🙂

    By the way, I just wanted to let you know that I’ve given you an award…the Versatile Blogger Award.

    Here’s the post on my website where I’ve mentioned your name and most interesting blog:

    http://kemalandsheila.com/2011/04/versatile-blogger-award-and-red-lentil-bulgar-balls/

    If you accept the award, let me know and pass the award onto 15 other newly found bloggers. The rule (which are easy) are listed on my post.

    http://kemalandsheila.com/2011/04/versatile-blogger-award-and-red-lentil-bulgar-balls/

    I’ve really enjoyed browsing your website! You have a lot of great recipes that I can’t wait to try, including this one! 🙂

  19. jantonio says:

    Kumquats, cranberries, yogurt…I’m sure they are delicious.

  20. Eve@CheapEthnicEatz says:

    These look so lovely. Yogurt and baking soda make for fluffy and great textures. I could have that for breakfast for a long time.

  21. JourneyKitchen says:

    That’s me. I had a hard time getting hang of measurements for the blog in the beginning. Even while baking I would use ordinary cups and make estimates accordingly. But with a blog you can’t do that. This looks fabulous with such exotic touches.

  22. sweetlife says:

    how beautiful!! love baking with yogurt!! I also had the same problem ..I throw everything in and cook!!

    sweetlife

  23. poucinette says:

    magnifique !!!!!! bravo

  24. domi says:

    Adorable petite gourmandise pour ” couronner ” un délicieux repas ou un p’tit déj’

  25. Mariam says:

    Only the best cooks never measure. As a Lebanese, you have taste in food and when cooking you just know what’s right. My mom is a great cook (Syrian though :)) and same thing refuses to measure.

  26. grace says:

    mini bundts are SO stinkin’ cute, and these are uniquely delicious to boot. nice work!

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