Comments on: Kumquat Cake

By: Liz

Liz — Sat, 13 Feb 2010 07:00:29 +0000

I just made this with Meyer lemons and served with good yogurt (St. Benoit), and they went great together! I’ve been wanting to bake, but have been bummed about winter weight gain, so was pleased to see such a relatively healthy and simple recipe (no added fat – just almonds and whole eggs, and I reduced the sugar). I am excited to try the other things on this blog – great stuff!

By: cora

cora — Sun, 03 Jan 2010 09:37:48 +0000

it is a wondeful thing, we had it yesterday night with a brandy whipped cream, just perfect. so I searched for the recipe and bingo, here it is. i’m just looking forward to taste it after your proposal. cora ( switzerland)

By: Wild Yeast

Wild Yeast — Tue, 06 May 2008 03:32:01 +0000

Farmer’s Market Fruit Galette…

Rustic fruit desserts are my favorite, and I almost always order one if it’s on the menu when we eat out. (My husband likes to guess what dessert I’ll choose, and he’s usually right because my taste is so predictable.) However, unles…

By: ~M

~M — Tue, 22 Apr 2008 03:58:25 +0000

I made this with 4 lemons (1 lb) for my Passover seder and it was enjoyed by all (I increased the sugar to 1.25 cups). Lime would be tasty too. I ended up using ground [unblanched] almonds and it’s wonderful! Thanks!

By: Dana

Dana — Fri, 22 Feb 2008 14:25:48 +0000

This looks really really (really) awesome!!

By: Danielle

Danielle — Mon, 11 Feb 2008 14:33:23 +0000

Nicole – Kumquats are lovely, you should try them!

M – Well, looks like Manggy got to your question first. I tend to just buy almond meal at the store (I think it’s blanched), but you could also just grind up your own almonds (in which case I’d be inclined to leave the skins on for more flavor).

Manggy – I don’t know, I’ve never had a Kiat! Kumquats are tiny citrus fruits (smaller than your thumb), about twice as long as they are wide, with a sweet edible skin and a very tangy inside.

RM, Annemarie – You got it.

Brilynn – Now I want to make some!

By: ~M

~M — Mon, 11 Feb 2008 14:18:27 +0000

Thanks for the reply. Any recommendations as to the type of almond flour: blanched or regular (with skins on).

By: Annemarie

Annemarie — Sun, 10 Feb 2008 21:23:30 +0000

Custardy rich dessert with a bit of kumquat to bring a touch of refreshment into it sounds worth every filling bite.

By: brilynn

brilynn — Sun, 10 Feb 2008 19:55:20 +0000

The kumquat looks like it’s dusted with gold! And yes, sour cream ice cream would be perfect.

By: Rasa Malaysia

Rasa Malaysia — Sat, 09 Feb 2008 18:09:19 +0000

I can totally imagine the aroma of this cake when you were baking it…rich and aromatic. :)