Wednesday, September 26, 2012

Kumquat Almond Tea Cakes

Kumquat Almond Tea Cakes
(Recipe adapted from Wendy)

Kumquat compote
240g kumquats
120g Sugar
240g Water

1. Half kumquats & remove seeds. Cook kumquats, sugar & water into a saucepan until the kumquat looks glossy & soft. Remove 18 pcs of halves & puree the rest with some of the syrup. 

35g plain flour
50g ground almond
½ tsp baking powder
60g butter
50g caster sugar 

2 eggs
65g kumquat puree

poached kumquat halves 

1. Sift flour & baking powder. Mix with ground almond, set aside.
2. Cream butter & sugar until light & fluffy. 

3. Beat in eggs one by one, beating well after each addition.
4. Put in (2) in 2 additions, mixing well after each.
5. Mix in kumquat puree.
6. Divide batter equally into prepared tin & top with a kumquat half
7. Bake in a preheat oven @ 180 degrees for 15mins.


Eileen, Hundred Eighty Degrees said...

Hi Cathy,
May I know if you are using preserved or fresh kumquats? This looks good and I would like to try as I have preserved ones. Thanks.

cathysjoy said...

I used fresh kumquats but I guess you can try using preserved ones =)
This is really yummy, do add more puree. hee

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