I heard of loquat fruit but never seen or eaten one until I live in California. I’ve seen some of this fruit trees around our neighborhood here and I was so tempted to knock at their doors to ask if I can buy some from them. But I was too shy to do that ha ha… Lucky for me my work colleague gave me some from her backyard tree.
They were small and cute, tangy and slightly sweet at the same time. Unlike other fruits, they are quite small and finicky to peel or pit. It took me a while to cut and pitted them. I used half of it to make jam and the other half to make cake. I tried to Google for some recipes but can’t find much out there so I just make butter cake out of it.
150 gram butter
120 gram sugar
200 gram cake flour
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
3 tbsp milk
1 tsp vanilla
1 cup chopped loquat
1. To remove the seeds of the loquat, cut the tips off near the steams and base (careful only cut off the very end) and then cut them lengthwise. Remove the seeds and chopped them up. Set it aside.
2. Grease and line a loaf pan. Preheat oven to 350 degree F. Sieve flour, baking powder, baking soda and salt and set it aside.
3. Cream butter and sugar until light and creamy. Add eggs one at a time, beating well after each addition until mixture is light and fluffy. Add in the vanilla.
4. Slow down the mixer and slowly add in the flour. Finally stir in milk. Mix until well combined.
5. Pour mixture into prepared baking pan. Level out mixture at the top. Bake for 45-50 minutes or until cooked through when tested with a skewer. Cool completely before serving.