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.
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!
This looks really good. How many cups is 250 g almond meal and 250 g sugar?
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.
I can totally imagine the aroma of this cake when you were baking it…rich and aromatic. :)
The kumquat looks like it’s dusted with gold! And yes, sour cream ice cream would be perfect.
Custardy rich dessert with a bit of kumquat to bring a touch of refreshment into it sounds worth every filling bite.
Thanks for the reply. Any recommendations as to the type of almond flour: blanched or regular (with skins on).
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!
This looks really really (really) awesome!!
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!
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…
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)
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!
Hi
I made your cake the other night after having bought a carton of kumquats. Thankyou for the recipe. I really enjoyed it. I switched the almond flour to regular and added a little milk and cream to loosen and a few raspberries also which needed to be used. I think I would definitely try with the almond flour next time to provide a nuttier taste.