I am sure many of you would have seen these Kumquat Almond Tea Cakes on Wendy's blog - Table For 2.... Or More :) I was inspired to bake them after reading her post on this kumquat fruit and how she made her own kumquat compote , pureed them and used them for this tea cakes. I cannot imagine how it would taste like so I just had to bake them to satisfy my curiosity and with some luck, I found fresh stocks of fresh kumquat in Jusco a week ago. I hugged the two tubs of fresh kumquat like precious gold and smiling all the time ( if I knew, I would love it , I would have taken the whole lot back home with me and make them into kumquat jam )and WB asked me why was I smiling like I hit the jackpot - told him that these fruits are seasonal and I don't have to wait till next year to try out this delicious tea cakes !
I really have to thank Wendy for sharing the recipe with us on her blog. I baked a bigger load and shared the tea cakes with my dear friends, Kitty and Ronnie and Claire my dear buddy and not to forget my dearest Piggy Cuz. Guess what ! they all loved it !!! And Kitty can't wait to bake them herself :) hopefully she can still finds them in Jusco. They are easy to make and I can easily eat 3-4 at one sitting. It is aromatic and it tastes awesome! Rest assured, if I see them in Jusco, I will buy more and make them into compote so that I can have this tea cakes for high tea for the next few months :) lovely fragrance...mmmmmm just thinking of it makes me hungry and wish I could have them again. I have one third left in the bottle which I am keeping it for something else. I hope to make biscuits /cookies/scones with the leftover kumquat compote.
you would think that it entails a lot of work but
you will be surprised that it took less than half hour
to make them into kumquat compote :)
I used rock sugar too - the white type
450 grams of fresh kumquats with seeds removed
can filled almost a horlicks bottle
spread the kumquat puree on toasted bread
and I tell you , you will not want other jam
except your own homemade kumquat jam :)
ready for the oven....I love how the kumquat compote
sits on the batter and I was keeping my fingers crossed
all the time , praying that the kumquats will stay on top
after baking in the oven....some do sank to the bottom
but most of them stayed arrogantly on top
my bento animal picks ....:)
they too want to savor the cake !
luckily they are plastic and not real
or there would not be any left for me LOL!
To Kitty, Ronnie, Claire and Piggy Cuz
thank you for being my taster :)
Kumquat Almond Tea Cakes - ( taken from Wendy's Table For 2...Or More )
35gm all purpose flour
50gm ground almond
½ tsp baking powder
50gm caster sugar (reduced to 2/3 of original ratio)
2 eggs (grade B)
60gm kumquat puree (recipe below)
18 pcs poached kumquat halves (recipe below)
1. Prepare 18 2 inch tart tins or 12 3 inch tins. Grease the tins with butter. Preheat oven at 150(fan)/170C
2. Sift flour and baking powder. Mix with ground almond, set aside.
3. Cream butter and sugar until light and fluffy.
4. Beat in eggs one by one, beating well after each addition.
5. Put in (2) in 2 additions, mixing well after each.
6. Mix in kumquat puree.
7. Divide batter equally into prepared tins and top with a kumquat half
8. Bake for 12 mins (2 inch) or longer for larger tins.
Weigh kumquats and prepare equal amount of water (in weight) and half amount of sugar (ratio: 2:2:1, kumquat:water:sugar, eg : 200gm:200gm:100gm)
Half kumquats and remove seeds. Put cleaned kumquats, sugar and water into a saucepan and cook (on med heat)until the kumquat looks glossy and soft. Remove 18 pcs of halves and puree the rest with some of the syrup. Unused puree can be eaten like jam.
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