Kumquat Cake
This cake is obscenely rich; it is more of a custard or pudding than a cake, almost. It is so moist that it may seem undercooked until you remember just how many eggs and pureed kumquats you poured into that wet batter to make it.
It started out as a recipe for orange cake, but I prefer kumquats, and I suspect it would work just fine with whatever citrus you happen to prefer.
Dave thinks it’s a bit too sweet, but that’s why I suggest pairing it with sour cream (or perhaps sour cream ice cream) - the tartness balances everything out perfectly.
I would serve small squares of this as part of the mignardise at the end of a decadent meal.
Kumquat Cake
(adapted from a recipe that started with Claudia Roden, adapted further by Stephanie Alexander, and adapted still further by Kuidaore, before being adapted yet again by me)
1 lb kumquats
6 large eggs
250 g almond meal
250 g granulated or superfine sugar
1 tsp baking powder
Barely cover the kumquats with water in a medium-sized pot. Bring to a boil, then lower the heat and simmer, covered, for 1 hour.
Drain and allow the kumquats to cool to where you can handle them. Open them up and discard the seeds. They will be so soft you will easily be able to do this by hand.
Preheat your oven to 375 F.
Prepare a 9″ square cake pan by buttering and flouring it.
In a blender, puree the kumquats with the eggs.
In a large bowl, stir together the dry ingredients. Gradually add the kumquat/egg puree, whisking to combine.
Scrape the batter into the prepared cake pan and bake for 45-60 minutes, or until the top is golden and springs back when touched and the cake has pulled away from the sides of the pan a bit.
Cool completely in the cake pan before inverting to remove and inverting again to set right side up. Store, tightly wrapped, in the fridge.
Cut into smaller squares (because it is very rich) and serve with sour cream and candied kumquats or kumquat marmalade to garnish.
February 8th, 2008 at 5:00 pm
Danielle, I’ve never even eaten a kumquat! Not sure why. This cake looks so moist and rich, I wish I could have a bite right now!
February 8th, 2008 at 5:17 pm
This looks really good. How many cups is 250 g almond meal and 250 g sugar?
February 9th, 2008 at 9:29 am
Not had a kumquat either– is it the same as a Kiat? Anyway, that looks so decadent! And I love how the decor kind of looks like a fried egg, heh heh :)
~M: 250g almond meal is 2 cups plus 3 and a half tablespoons, and 250g sugar is 2 and 1/2 cup.
February 9th, 2008 at 1:09 pm
I can totally imagine the aroma of this cake when you were baking it…rich and aromatic. :)
February 10th, 2008 at 2:55 pm
The kumquat looks like it’s dusted with gold! And yes, sour cream ice cream would be perfect.
February 10th, 2008 at 4:23 pm
Custardy rich dessert with a bit of kumquat to bring a touch of refreshment into it sounds worth every filling bite.
February 11th, 2008 at 9:18 am
Thanks for the reply. Any recommendations as to the type of almond flour: blanched or regular (with skins on).
February 11th, 2008 at 9:33 am
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!
February 22nd, 2008 at 9:25 am
This looks really really (really) awesome!!
April 21st, 2008 at 10:58 pm
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!
May 5th, 2008 at 10:32 pm
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…