Loquat Cake: A Sweet and Fragrant Delight
This Loquat Cake is a delightful dessert that combines the sweetness of ripe loquats with the rich texture of a fluffy, cinnamon-scented cake. Whether you’re serving it for a family gathering, a special occasion, or just as a treat, this cake will surely impress. With its tender crumb and fresh fruit topping, it’s a beautiful and delicious way to enjoy this often-overlooked fruit.
Category: Desserts
Servings: 6
Ingredients:
| Ingredient | Quantity |
|---|---|
| Eggs | 6 |
| All-purpose flour (00) | 450g |
| Sugar | 210g |
| Seed oil (vegetable oil) | 80g |
| Loquats (fresh) | 220g |
| Whole milk | 100g |
| Baking powder | 14g |
| Ground cinnamon | 1 pinch |
| Loquats for decoration | 7 |
Instructions:
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Prepare the eggs: Start by separating the egg yolks from the whites. Set the egg whites aside. In the bowl of a stand mixer (or using a hand mixer), place the egg yolks and add 1/3 of the sugar. Begin mixing until the mixture becomes smooth and light in color.
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Prepare the dry ingredients: While the yolk mixture is mixing, sift together the all-purpose flour, baking powder, and ground cinnamon in a separate bowl. This ensures the dry ingredients are well blended and free of clumps.
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Combine the dry and wet ingredients: Gradually add the sifted dry ingredients into the wet yolk mixture, one tablespoon at a time, while mixing continuously to ensure an even incorporation. Once the flour is well combined, slowly drizzle in the vegetable oil. Mix until fully combined.
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Whip the egg whites: In a separate, clean bowl, beat the egg whites with the remaining sugar until stiff peaks form. This step is crucial for achieving a light and fluffy texture in the cake.
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Fold the egg whites into the batter: Gently fold the whipped egg whites into the cake batter, mixing from the top down to avoid deflating the whites. The goal is to incorporate the air from the whipped whites into the batter, making the cake light and fluffy.
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Prepare the pan: Transfer the batter into a greased and floured cake pan, smoothing the top with a spatula for an even surface.
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Decorate with loquats: Take the loquats you reserved for decoration, slice them in half, and remove the seeds. Arrange them in concentric circles on top of the batter, creating a visually appealing pattern.
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Bake the cake: Preheat your oven to 350°F (175°C) and bake the cake for about 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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Cool the cake: Once baked, remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Then, transfer the cake onto a cooling rack to cool completely at room temperature.
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Optional finishing touches: Once the cake has cooled, you can dust the top with a light sprinkling of powdered sugar for added sweetness and decoration.
Tips for Success:
- Loquat Prep: Ensure that the loquats are ripe but not overripe. Their slightly tart flavor balances beautifully with the sweet cake.
- Folding Technique: Be gentle when folding the whipped egg whites into the batter to maintain the airiness of the cake, which results in a light texture.
- Serving Suggestion: Serve the loquat cake as is, or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.
Enjoy the Loquat Cake, a simple yet refined dessert that’s perfect for any occasion. The juicy loquats create a delightful contrast against the soft, cinnamon-spiced cake, making each bite a wonderful treat. Whether served as a dessert at a dinner party or as a casual afternoon snack, this cake is sure to become a favorite!
