Kumquat Mini Cakes

Flavor: Fruity; Technique: Baking; Time: One hour; Difficulty: Moderate.

Detailed Steps for Making Kumquat Mini Cakes

Halve the kumquats and remove the seeds

Squeeze juice from the larger kumquats, I squeezed them by hand

Put the kumquats and orange juice into a blender, it blends better with the added orange juice

Blend into a fruit puree and set aside

Combine walnut oil, egg yolks, and 100g of kumquat puree in a bowl, add 10g of sugar

Stir well to mix evenly

Sift in the low-gluten flour

Stir until there are no flour particles in the egg yolk mixture

Place egg whites in an oil-free, water-free bowl, add a few drops of lemon juice

Whisk at low speed until foamy, then add 1/3 of the sugar

Continue whisking until the foam is more abundant and slightly finer, then add another 1/3 of the sugar

Whisk until the foam becomes finer, then add the remaining sugar

Whisk at high speed until stiff peaks form

Take about 1/3 of the egg whites and fold them into the egg yolk mixture

Pour the evenly mixed batter into the remaining egg whites

Continue folding gently until a smooth cake batter is formed

Place cupcake liners in a 12-cup muffin pan

Fill each liner about 8/10 full with the batter

Preheat the oven to 140 degrees Celsius, then bake the cakes for 30 minutes

Remove the baked mini cakes and let them cool

Place whipping cream in an oil-free, water-free bowl, add sugar

Whisk briefly, then add matcha powder and whisk until it reaches piping consistency. Forgot to take a picture of the whipped cream, just a text description

Transfer the whipped cream to a piping bag and pipe onto the cakes

Finished Product