Tuesday, December 11, 2012

Sour Cream Kumquat Tea Cake

After having tried out Wendy's  Almond Kumquat Teacake some months ago,  this cake has remained  a favorite one where teacake is concerned ...light, moist and the intense kumquat fragrant lingers in the mouth.  I had to bake a cake last minute , for Josh's meet up with former his music friends and music teacher, and not having much ingredients in the house for a elaborate cake except a bottle of kumquat compote.  You guess right...this bottle of kumquat compote came to the rescue. I tweaked the recipe by adding  sour cream to the cake batter and remove ground almond, and the end result, an even more moist and lighter textured teacake for Josh and company :)  I received good reviews for this light and easy teacake.  

Kumquat season is normally around CNY time and I can't wait to get more to make some new batch of kumquat compote :)   Once you have them ready, you can use the kumquat compote for cakes, cupcakes and muffins and you can even make drinks with the kumquat compote :)  Wendy, thank you so much for sharing your kumquat compote and tea cake recipes with us. Love it and even my friends and Piggies love it !

I can't have enough of this delectable light and moist
and packed with the refreshing smell of kumquat........mmmmm yumm

I like this photo the most....I managed to capture the moistness
of the cake here....can't help but to drool over it all the time :p

the kumquat compote is like a topaz gem sitting on my velvet
piece of cake :)

Kumquat Almond Tea Cakes - ( adapted from Wendy's Table For 2...Or More )

170 gm all purpose flour
1 tsp baking powder

120 gm butter

3 tablespoon sour cream /Greek  yoghurt80 gm caster sugar
4 eggs (grade B)
120gm kumquat puree (recipe below)

18 pcs poached kumquat halves (recipe below)

1. Prepare a 9" dia pan tin. Grease the tin with butter. Preheat oven at 150(fan)/170C
2. Sift flour and baking powder , 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. Pour batter into prepared tin and top with a kumquat half
8. Bake for 30  mins or longer till the cake is evenly brown and cooked.

Kumquat compote

20 kumquats

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.

Have a nice day !

*             *             *


  1. Elin, this sour cream kumquat tea cake looks light and moist. It's lovely to look at too!

    1. Phong Hong...it is delicious...light and moist and the refreshing kumquat fragrant is enough to make you go for a second slice :)

  2. Thank you once again for the wonderful cake! My students loved it! Can't wait to try more goodies! Yum!

    Piggy Cuz

  3. Looks delicious! Yoghurt/sour cream has a way of ensuring cakes are wonderfully moist :)

  4. I've been looking out for kunquat ever since I saw Wendy's posts and your posts. As CNY is the next festive season, think they'll surface around that time, hopefully!