Cake
- Preheat oven to 350 °F (180 °C). In a mixer bowl, using a flat beater, blend the eggs, sugar, vanilla and orange blossom water for about 4 minutes.
- In a small bowl, sift the flour, baking powder and salt.
- Add simultaneously the dry ingredients, yogourt and canola oil; blend until a smooth dough is obtained.
- Butter an 8-inch rectangular cake pan and line it with a rectangle of parchment paper.
- Then flour the sides of the pan. Pour batter into the pan and bake in oven for 45 minutes or until a toothpick inserted in the centre of the cake comes out clean.
- Remove the cake from the oven, allow to cool for about 15 minutes and unmold.
Note
You can replace the vanilla pod with 5 ml (1 tsp) of vanilla extract.
Maple Candied Kunquats
- Cut ends of each kumquat. Slice into halves and remove all seeds.
- Plate the kumquats in a deep dish. In a saucepan, bring to a boil the maple syrup and water.
- Remove and pour on the kumquats. Let cool for 30 minutes.
- Cover and refrigerate for at least 2 hours. Slice the cake and serve with candied kumquats.
Note
Kumquat is a small yellow or orange-coloured fruit from the citrus family. This East-Asian fruit is valued for its sweet and juicy flesh, its acidity and its rounded shape. It can be consumed fresh, candied or in jam.
