金柑（きんかん）パウンドケーキの作り方・レシピ｜Coris cooking

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories while brown sugar adds a richer flavor.

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup has a lower glycemic index while corn syrup is often cheaper.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla essence is a cost-effective alternative with a similar flavor.

Prepare the sweetened kumquat by draining the syrup, slicing in half to remove seeds, and roughly chopping it (after chopping, it should weigh 85g).

Line a 17×7.7×6 cm pound cake pan with baking paper.

Soften the butter to a spreadable consistency (if it's too cold, microwave at 500W for about 5 seconds at a time until soft).

Beat the eggs until well mixed.

Combine the cake flour and baking powder in a bowl.

Mix the softened butter with a whisk, then gradually add the granulated sugar in two parts, whisking until pale and fluffy (add honey at this stage).

Add the beaten eggs in 4-5 additions, mixing well after each addition to emulsify.

Sift the flour and baking powder mixture into the batter and fold gently with a rubber spatula until just combined. Add the chopped sweetened kumquat and mix until the batter is shiny and well combined.

Transfer the batter into the prepared pan in 2-3 portions, smoothing the top to create a slight dip in the center.

Bake in a preheated oven at 170°C for about 43 minutes.

Once baked, drop the cake to release steam, remove from the pan, and brush the top with the kumquat syrup.

Equipment Needed

Spice Level:

Dietary