KUMKUAT AND GINGER RYE CAKE
Rye flour is low in gluten and typically produces a slightly sticky bread dough and leaves with a close crumb structure and full bodied flavour ,its full of nutrintes and delicious great for conbining with other flours for a healthier option.
1 1/2 Cups Rye flour ( you may use a all-porpuse flour as a substitute
1/4 Cup Freshly Squeezed Kumquat Juice - you may use orange juice as substitute
1/2 Cup Plain Yogurt or Greek yogurt (you may use coconut or soy for non dairy option)
1/2 Cup of light oliveoil or Canola Oil (You may use any light oil)
1/2 Cup brown Sugar - You may use sugar substitute of choice coconut sugar, panela,stevia
2 Large Eggs
2 Tsp Baking Powder
1/2 Tsp Fresh Ginger - grated
1/2 Tsp Salt
Preheat the oven to 350F (175'C).
Spray a (9x5) round cake pan with coconut oil, or butter
Sift together flour, baking powder, salt in a large bowl.
Whisk together, yogurt, sugar, and eggs, to form a batter.
Add oil, kumquat juice, grated ginger and whisk again to form a frothy batter.
incorporate the dry ingredients slowly into wet ingredients and form a smooth (lump-free batter).
Pour the batter into prepared pan.
Place the mixed kumquat slices on top.
sprinkle the brown sugar on top.
Bake for 30-35 minutes, until the cake feels springy to the touch and a toothpick or cake tester inserted into the center comes out clean. Be careful not to over bake.
Cool cake on a wire rack for 10 minutes
Once the cake has completely cooled, sprinkle with powdered sugar.