Kumquat Almond Tea Cakes
(Recipe adapted from Wendy)
Ingredients:
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.
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
Method:
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.
Hi Cathy,
ReplyDeleteMay 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.
I used fresh kumquats but I guess you can try using preserved ones =)
ReplyDeleteThis is really yummy, do add more puree. hee