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
- 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.
- 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).
- 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.
- 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.
- 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.
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